Roasted Leg Lamb Potatoes (Printable)
Succulent lamb infused with garlic and herbs, paired with golden roasted potatoes for an elegant meal.
# What You'll Need:
→ Meat
01 - 1 leg of lamb (approximately 4.5 lbs), bone-in
→ Vegetables
02 - 3.5 lbs Yukon Gold or new potatoes, peeled and cut into chunks
03 - 1 large onion, quartered
04 - 6 garlic cloves, sliced
→ Herbs & Seasonings
05 - 3 tbsp fresh rosemary, chopped (or 1.5 tbsp dried)
06 - 2 tbsp fresh thyme leaves (or 1 tbsp dried)
07 - 3 tbsp olive oil
08 - 2 tsp kosher salt
09 - 1 tsp black pepper
→ Liquids
10 - 3/4 cup dry white wine
11 - 2/3 cup low-sodium chicken or vegetable broth
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the lamb and insert garlic slices into each cut.
03 - Rub the lamb with 2 tablespoons olive oil, rosemary, thyme, salt, and pepper.
04 - Place the lamb in a large roasting pan. Scatter potatoes and onion around the lamb. Drizzle the remaining olive oil over the vegetables and toss to coat. Season potatoes with a little extra salt and pepper.
05 - Pour the wine and broth into the bottom of the pan, avoiding pouring directly over the lamb.
06 - Roast in the preheated oven for 30 minutes.
07 - Lower the temperature to 350°F and roast for another 60 minutes, basting occasionally with pan juices.
08 - Check the internal temperature of the lamb: 135°F for medium-rare, 145°F for medium.
09 - Remove the lamb and potatoes from the oven. Rest the lamb, loosely covered with foil, for 15 minutes before carving. Serve slices of lamb with the roasted potatoes and pan juices.
# Expert Advice:
01 -
- The combination of garlic tucked into little pockets throughout the meat creates bursts of flavor in every single bite
- The potatoes cook in those incredible pan juices, becoming the best part of the entire meal
02 -
- I once skipped the resting step because we were hungry and ended up with dry meat on the plate and a puddle of juices on the cutting board, lesson learned
- A meat thermometer takes all the guesswork out of lamb, which can be tricky because it continues cooking significantly after leaving the oven
03 -
- Take the lamb out of the fridge about an hour before cooking to let it come to room temperature for more even cooking
- If the potatoes are not browning enough during the final cooking time, remove the lamb and let the vegetables finish alone at a higher temperature