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Leg of Lamb with Potatoes

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4h

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8 servings

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This classic Leg of Lamb with Potatoes is a flavorful and hearty dish that showcases tender, juicy lamb roasted to perfection alongside crispy, golden potatoes. The lamb is marinated in a blend of aromatic herbs and garlic, infusing it with a delightful Mediterranean flavor. Served with a side of roasted potatoes, this impressive dish is perfect for special occasions, family dinners, or holiday gatherings.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
0 g
Allergen Content

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Ingredients

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Steps

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1
Marinate the lamb

In a small bowl, mix the finely chopped rosemary, thyme, minced garlic, olive oil, salt, and black pepper to create a marinade. Rub the marinade all over the leg of lamb, covering it completely. Place the lamb in a large dish, cover it with plastic wrap, and refrigerate for at least 2 hours or overnight.

2
Prepare the potatoes

Preheat the oven to 425°F (220°C). Peel and cut the potatoes into 1.5-inch pieces. In a large bowl, toss the potato pieces with olive oil, salt, and black pepper.

3
Roast the lamb and potatoes

Remove the leg of lamb from the refrigerator and let it sit at room temperature for 30 minutes. Place the lamb in a large roasting pan and arrange the seasoned potato pieces around the lamb. Roast the lamb and potatoes in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare.

4
Rest and slice the lamb

Remove the roasting pan from the oven and transfer the leg of lamb to a cutting board. Cover the lamb loosely with aluminum foil and let it rest for 15-20 minutes. Meanwhile, return the potatoes to the oven to crisp up for an additional 10-15 minutes.

5
Serve

Slice the rested leg of lamb against the grain into 0.5-inch thick slices. Arrange the sliced lamb on a serving platter and surround it with the crispy roasted potatoes. Serve the Leg of Lamb with Potatoes hot, family-style.

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