Roasted Lamb with Potatoes (Print)

Savor tender lamb and golden potatoes infused with herbs for a comforting main course.

# What You Need:

→ Lamb

01 - 4 lbs bone-in leg of lamb
02 - 2 tbsp olive oil
03 - 4 garlic cloves, sliced
04 - 2 tbsp fresh rosemary, chopped
05 - 1 tbsp fresh thyme, chopped
06 - Zest of 1 lemon
07 - 2 tsp sea salt
08 - 1 tsp black pepper

→ Potatoes

09 - 2.5 lbs Yukon Gold potatoes, peeled and cut into large chunks
10 - 2 tbsp olive oil
11 - 1 tsp sea salt
12 - ½ tsp black pepper
13 - 1 tsp dried oregano
14 - Juice of 1 lemon

→ To Finish

15 - 1 cup chicken or lamb stock

# How to Make:

01 - Set the oven to 400°F (200°C) to reach desired roasting temperature.
02 - Combine olive oil, sliced garlic, rosemary, thyme, lemon zest, sea salt, and black pepper into a paste in a small bowl.
03 - Dry the lamb with paper towels, make small slits in the meat, then thoroughly rub the herb paste over and inside the slits.
04 - Place the lamb on a rack set inside a large roasting pan.
05 - Toss potatoes in a large bowl with olive oil, sea salt, black pepper, oregano, and lemon juice; arrange around the lamb in the roasting pan.
06 - Pour chicken or lamb stock into the pan around the lamb, avoiding pouring directly over the meat.
07 - Roast for 1 hour 30 minutes, turning the potatoes halfway through. Aim for an internal lamb temperature of 140°F (60°C) for medium-rare.
08 - Remove lamb and potatoes from the oven, cover loosely with foil, and let rest for 15 minutes before carving.
09 - Slice the lamb and serve alongside the roasted potatoes and pan juices.

# Expert Advice:

01 -
  • The tender lamb infused with garlic and herbs feels like a special gift you give yourself and those you love
  • Golden potatoes roasted to perfection soak up all the lovely pan juices making each bite a joy
02 -
  • Don&t skip resting the lamb as it keeps the meat juicy and tender rather than dry
  • Turning the potatoes halfway ensures they crisp up nicely on all sides, which changed everything for my texture game
03 -
  • Use fresh lemon zest and juice to elevate brightness in the dish which balances the richness beautifully
  • Patting the lamb dry before applying the herb paste helps achieve a nice crust when roasting

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