Roasted Leg Lamb Potatoes (Print Version)
Tender lamb paired with golden potatoes and fresh herbs makes a hearty, flavorful dish.
# What You'll Need:
→ Lamb
01 - 1 (4.5–5.5 lb) bone-in leg of lamb, trimmed
02 - 4 cloves garlic, sliced
03 - 2 tablespoons fresh rosemary, chopped
04 - 2 tablespoons fresh thyme, chopped
05 - 2 teaspoons kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 3 tablespoons olive oil
08 - 1 lemon, zested and juiced
→ Roasted Potatoes
09 - 3.3 lb Yukon Gold or other roasting potatoes, peeled and cut into large chunks
10 - 2 tablespoons olive oil
11 - 1 teaspoon kosher salt
12 - ½ teaspoon black pepper
13 - 2 teaspoons fresh rosemary, chopped
14 - 4 cloves garlic, smashed
→ To Serve
15 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat the oven to 425°F.
02 - Using a sharp knife, make small incisions all over the lamb. Insert garlic slices into the incisions.
03 - In a small bowl, combine rosemary, thyme, salt, pepper, olive oil, lemon zest, and lemon juice. Rub this mixture all over the lamb.
04 - Place the lamb in a large roasting pan. Let it stand at room temperature for 30 minutes if possible.
05 - In a separate bowl, toss potatoes with olive oil, salt, pepper, rosemary, and smashed garlic. Arrange the potatoes around the lamb in the roasting pan.
06 - Roast for 20 minutes, then reduce oven temperature to 350°F.
07 - Continue roasting for 1 hour 10 minutes (for medium-rare), turning potatoes halfway through.
08 - Check the lamb's internal temperature with a meat thermometer (should read 140°F for medium-rare; adjust for preferred doneness).
09 - Remove lamb and potatoes from the oven. Transfer lamb to a cutting board, cover loosely with foil, and let rest 15–20 minutes.
10 - Toss potatoes in pan juices and return to oven if additional crisping is desired. Carve lamb, arrange with potatoes, and garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The herb crust creates this incredible aromatic crust that keeps the meat impossibly juicy while the potatoes soak up all those rendered lamb juices
- It looks impressive but requires mostly hands-off time, leaving you free to actually enjoy your guests
02 -
- The meat temperature will rise about 5-10 degrees during resting, so pull it out a bit before your target temperature
- Those pan juices are liquid gold, dont even think about washing that roasting pan without deglazing it first for an instant sauce
03 -
- Take the lamb out of the fridge at least an hour before cooking for more even roasting
- Save any leftover bones for stock, they make the most flavorful base for soups and stews