Roasted Leg Lamb Potatoes (Print Version)
Tender lamb rubbed with herbs, garlic, and lemon, roasted alongside golden, crispy potatoes.
# What You'll Need:
→ Lamb
01 - 1 (4.5–5.5 lb) bone-in leg of lamb
02 - 4 garlic cloves, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme, chopped
05 - 2 tsp coarse salt
06 - 1 tsp freshly ground black pepper
07 - 2 tbsp olive oil
08 - 1 lemon, zested and juiced
→ Potatoes
09 - 3.3 lb Yukon Gold or waxy potatoes, peeled and quartered
10 - 2 tbsp olive oil
11 - 1 tsp coarse salt
12 - ½ tsp freshly ground black pepper
13 - 1 tbsp fresh rosemary, chopped
→ Optional for Serving
14 - 1 cup lamb or chicken stock
15 - Fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 400°F (200°C).
02 - Pat the leg of lamb dry with paper towels. With a sharp knife, make small incisions all over the lamb and insert garlic slices into each.
03 - In a small bowl, mix rosemary, thyme, salt, pepper, olive oil, lemon zest, and juice. Rub this mixture all over the lamb.
04 - Place the lamb on a wire rack in a large roasting pan.
05 - Toss the potatoes with olive oil, salt, pepper, and rosemary. Arrange them around the lamb or in a separate roasting tray.
06 - Roast the lamb and potatoes for 1 hour 20 minutes for medium-rare (internal temp: 130–140°F/55–60°C), or to your desired doneness, turning potatoes once halfway.
07 - If desired, during the last 20 minutes, pour stock into the pan to create a light jus.
08 - Remove lamb from the oven, tent loosely with foil, and rest for 15–20 minutes.
09 - Increase oven to 425°F (220°C) and return potatoes to crisp up until golden, if needed.
10 - Slice the lamb and serve with roasted potatoes, drizzled with any pan juices and sprinkled with fresh parsley.
# Expert Advice:
01 -
- The garlic and herb rub creates a fragrant crust that everyone will ask about
- Potatoes cooked in the rendered lamb fat become impossibly crispy and rich
02 -
- Using a meat thermometer is the only reliable way to achieve your desired doneness
- Resting the meat for at least 15 minutes is crucial for juicy results
03 -
- Take the lamb out of the refrigerator 1 hour before roasting for more even cooking
- Serve with a bold red wine like Bordeaux or Syrah to complement the richness