Roasted Leg of Lamb Potatoes (Printable Version)

Herb-crusted leg of lamb paired with golden, crispy potatoes for a satisfying main course.

# What You Need:

→ Meat & Marinade

01 - 1 leg of lamb, bone-in, trimmed (4.5-5.5 lb)
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme, chopped
05 - 2 tsp coarse sea salt
06 - 1 tsp black pepper
07 - 3 tbsp olive oil
08 - Zest of 1 lemon

→ Vegetables

09 - 3.3 lb waxy potatoes, peeled and quartered
10 - 2 large yellow onions, thickly sliced

→ For Roasting

11 - ⅔ cup dry white wine
12 - ⅔ cup chicken or vegetable stock

# Directions:

01 - Preheat oven to 400°F.
02 - Pat the leg of lamb dry. Using a sharp knife, make small incisions all over the meat and insert garlic slices.
03 - In a small bowl, mix rosemary, thyme, salt, pepper, olive oil, and lemon zest. Rub this mixture over the entire lamb.
04 - Scatter the onions over the base of a large roasting pan. Arrange the potatoes around the sides. Place the lamb on top of the onions.
05 - Pour the white wine and stock into the pan, avoiding direct contact with the lamb's crust.
06 - Roast uncovered for 20 minutes. Reduce oven temperature to 350°F and continue roasting for about 1 hour 20 minutes (approximately 20 minutes per pound) for medium-rare, turning the potatoes once or twice for even browning.
07 - Baste the lamb with pan juices halfway through roasting. If potatoes brown too quickly, shield them with foil.
08 - Once the lamb reaches desired doneness (internal temperature 130-140°F for medium-rare), remove from oven. Cover loosely with foil and rest for 15 minutes.
09 - Carve the lamb and serve with roasted potatoes and onions, spooning over pan juices.

# Expert Tips:

01 -
  • Its the kind of centerpiece that makes everyone gasp when you carry it to the table
  • The potatoes cook in the lamb juices and become absurdly delicious
  • Leftovers make the best sandwiches youve ever had
02 -
  • Marinating overnight transforms this from excellent to unforgettable
  • The temperature will rise about 5 degrees while resting, so pull it out slightly early
  • Your roasting pan needs to be large enough that nothing is crowded or it will steam instead of roast
03 -
  • Take the lamb out of the fridge an hour before cooking for more even results
  • Let your roasting pan sit on the stove while the meat rests, scraping up any sticky bits for an instant sauce

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