Roasted Leg Lamb Potatoes

The smell of roasting lamb has always signaled celebration in our house, usually birthdays or holiday gatherings when the whole family squeezed around the dining table. I first attempted this dish on my own during a dinner party, nervously checking the oven every ten minutes while my guests pretended not to notice my anxiety. When we finally sat down to eat, that first bite of perfectly pink, herb-crusted lamb made all the worry worth it, and someone actually asked for seconds before everyone had even taken their first bite.

Last Easter, my mother-in-law joined us for dinner, and I spent the morning frantically texting my sister for confirmation on cooking times. The lamb emerged from the oven with the most gorgeous golden-brown crust, and those potatoes had soaked up all those delicious pan juices until they were crisp outside and fluffy inside. Watching my mother-in-law go back for thirds of the potatoes was validation enough that this recipe deserves a permanent spot in my regular rotation.

Ingredients

• Leg of lamb: Bone-in adds incredible flavor and helps the meat cook more evenly, plus it makes for a beautiful presentation
• Yukon Gold potatoes: These hold their shape beautifully and develop the creamiest texture when roasted
• Fresh rosemary and thyme: Woody herbs stand up to the long roasting time without turning bitter like delicate herbs might
• Garlic slices: Tucking these into small incisions distributes flavor throughout the meat, not just on the surface
• White wine and broth: This combination creates a flavorful base for basting and prevents those delicious pan drippings from burning

Instructions

Prepare the lamb:

Pat the meat thoroughly dry with paper towels, then use a sharp knife to make small slits all over and tuck garlic slices inside each one. Rub the lamb with olive oil, then press the rosemary, thyme, salt, and pepper all over the surface to create an even coating.

Arrange for roasting:

Place the seasoned lamb in your roasting pan and scatter the potatoes and onion quarters around it. Drizzle the remaining olive oil over the vegetables and toss them gently to coat, then pour the wine and broth into the bottom of the pan.

Roast to perfection:

Cook at 200°C (400°F) for 30 minutes to develop a nice crust, then reduce the temperature to 180°C (350°F) and continue roasting for about 60 minutes. Baste the lamb every 20 minutes with those pan juices to keep everything moist and flavorful.

Rest and serve:

Check the internal temperature reaches 57°C (135°F) for medium-rare or 63°C (145°F) for medium, then remove from the oven. Let the lamb rest loosely tented with foil for 15 minutes before carving, which allows the juices to redistribute throughout the meat.

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There is something profoundly satisfying about placing a bronzed, glistening leg of lamb at the center of the table and watching everyone lean in. The first time I made this for just my husband and me, we stood at the kitchen counter picking at the leftovers, the roast long gone but the memory of that meal lingering like the scent of rosemary in the air.

Getting The Right Doneness

I spent years overcooking lamb until it was gray and tough because I was terrified of undercooking it. Learning to trust a thermometer transformed my results completely, and now I pull the lamb from the oven a few degrees early since it continues cooking while resting.

Vegetable Variations

Sometimes I add carrots and parsnips to the roasting pan, tucking them around the lamb so they caramelize in those rendered fat drippings. The key is cutting them into similar-sized chunks so everything finishes cooking at the same time.

Wine Pairing Wisdom

A full-bodied red wine like Bordeaux or Syrah stands up beautifully to the rich, gamey flavor of lamb. I have found that the wine you cook with does not need to be expensive, but it should be something you would actually drink.

• Let the lamb come to room temperature for about 30 minutes before roasting for more even cooking
• Save those pan juices to drizzle over the sliced meat and vegetables
• Fresh mint sauce on the side adds a bright, traditional contrast

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There is a quiet confidence that comes with mastering a roast like this, the kind that makes you want to invite people over just so you can watch them enjoy something you created with your own hands.

Recipe FAQs

→ What is the ideal internal temperature for roasting leg of lamb?

For medium-rare, roast until the internal temperature reaches 57°C (135°F). For medium, aim for 63°C (145°F). Use a meat thermometer for accuracy.

→ Can other vegetables be added alongside the potatoes?

Yes, carrots and parsnips can be included with the potatoes to enhance flavor and add variety to the dish.

→ How is garlic incorporated into the leg of lamb?

Garlic cloves are sliced and inserted into small incisions made all over the leg, infusing the meat with rich aroma during roasting.

→ What wine works well with this dish?

Full-bodied red wines like Bordeaux or Syrah complement the savory flavors of the lamb and roasted vegetables.

→ What herbs are recommended for seasoning the lamb?

Fresh rosemary and thyme are used to season the lamb, offering classic earthy and fragrant notes that enhance the roast.