Roasted Leg Lamb Potatoes (Print Version)
Succulent leg of lamb paired with garlic-infused roasted potatoes and herbs, ideal for elegant meals.
# What You'll Need:
→ Meat & Main
01 - 1 bone-in leg of lamb (4.5 lbs), trimmed
→ Marinade & Aromatics
02 - 4 cloves garlic, sliced
03 - 2 tablespoons fresh rosemary, chopped
04 - 2 tablespoons fresh thyme, chopped
05 - 1 tablespoon Dijon mustard
06 - 3 tablespoons olive oil
07 - 2 teaspoons coarse sea salt
08 - 1 teaspoon freshly ground black pepper
→ Vegetables
09 - 3.3 lbs baby potatoes, halved or quartered
10 - 1 large yellow onion, thickly sliced
→ Additional
11 - 1/3 cup plus 1 tablespoon dry white wine or chicken broth
12 - Zest of 1 lemon
# How to Make It:
01 - Preheat oven to 400°F.
02 - Using a sharp knife, make small incisions all over the lamb. Insert garlic slices into the slits.
03 - In a small bowl, mix rosemary, thyme, Dijon mustard, olive oil, sea salt, black pepper, and lemon zest. Rub this mixture thoroughly over the leg of lamb.
04 - Place the onion slices in the bottom of a large roasting pan. Arrange the potatoes around the onions and drizzle with 1 tablespoon olive oil, tossing to coat. Season with salt and pepper.
05 - Place the lamb on top of the onions and potatoes. Pour white wine or broth into the pan.
06 - Roast for 1 hour 30 minutes, basting the lamb once or twice with pan juices. After 45 minutes, gently toss the potatoes for even roasting.
07 - Check for doneness: internal temperature should reach 130-135°F for medium-rare. Adjust cooking time if needed.
08 - Remove the lamb and potatoes from the oven. Tent the lamb loosely with foil and let rest for 15 minutes before carving.
09 - Serve thick slices of lamb with the roasted potatoes and onions, spooning pan juices over the top.
# Expert Advice:
01 -
- The combination of garlic slits tucked into the meat means flavor permeates every single bite, not just the surface
- Roasting the potatoes underneath creates these incredible crispy bottoms that soak up all those rendered juices and wine
02 -
- Letting the meat rest isn't optional—if you cut into it immediately, all those precious juices will spill out onto your cutting board instead of staying in the meat
- The potatoes underneath will roast more slowly where they're shielded by the lamb, so give those outer ones an extra toss halfway through for even crisping
03 -
- If your lamb butcher has trimmed the fat cap too aggressively, ask for some extra fat pieces to render down alongside the meat—those crispy bits are chef's treats
- The true test of doneness is using your thermometer in multiple spots, especially near the bone where it takes longest to cook