Roasted Leg Lamb Potatoes (Print Version)
Tender leg of lamb cooked with garlic and herbs, served with golden roasted potatoes for a hearty meal.
# What You'll Need:
→ Meat
01 - 1 leg of lamb (approximately 4.4 lbs), bone-in
→ Vegetables
02 - 3.3 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 tablespoons fresh rosemary, chopped (or 1.5 tablespoons dried)
06 - 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
07 - 3 tablespoons olive oil
08 - 2 teaspoons kosher salt
09 - 1 teaspoon black pepper
→ Liquids
10 - ¾ cup dry white wine
11 - ⅔ cup low-sodium chicken or vegetable broth
# How to Make It:
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 at 400°F.
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 garlic and herbs create an incredible crust that everyone will fight over
- Potatoes roasted in lamb juices might just be the best part of the whole meal
02 -
- Letting the meat rest is nonnegotiable, cutting too early will let all those precious juices run out onto your cutting board
- A meat thermometer takes all the guesswork out and ensures you never overcook that expensive piece of meat
03 -
- Ask your butcher to trim some of the excess fat while leaving enough for flavor and moisture
- The roasting pan juices can be quickly reduced on the stovetop while the lamb rests for an simple sauce