Roasted Leg of Lamb with Potatoes

Herb infused and oh so delicious



Adjust Servings

Recipe CategoriesLamb


1Eachleg of lamb, bone in, about 6-7.5 pounds
8Clovegarlic, 4 chopped and 4 sliced into slivers
3Tablespoonfresh rosemary leaves, chopped
12eachrosemary stems (saved after leaves have been stripped), 1-1.5 inches long
1⁄4Cupfresh lemon juice
2Tablespoonblack pepper, coarsely ground
3Tablespoonolive oil

For Potatoes:

2Poundred or white potatoes (the size of a lime), washed
1Tablespoonolive oil
1Tablespoonblack pepper, coarsely ground
1Eachchopped parsley for garnish


  1. Preheat the oven to 400˚.
  2. With a paring knife, make thin incisions into the flesh of the lamb.
  3. Insert garlic slivers and rosemary stems into incisions, leaving a ½ inch of exposed stems.
  4. Using your hands, rub the lamb all over the lemon juice and olive oil.
  5. Pat the chopped garlic and rosemary leave evenly over the surface of the meat.
  6. Season the meat with salt and pepper and place on a wire rack.
  7. Toss potatoes with olive oil, salt, and pepper.
  8. Lay them in a roasting pan.
  9. Arrange the racked lamb at an angle over the roasting pan, so the juices will baste the potatoes and the pan will catch the juice.
  10. Roast for 30 minutes.
  11. Reduce oven temperature to 350˚ and continue to cook for about 1 hour longer (for medium-rare), or until a meat thermometer inserted into the center of the roast reads about 120˚-130˚ (make sure that the thermometer does not touch the bone).
  12. Remove lamb from pan and let it rest for 10-15 minutes before carving.
  13. Place potatoes in a serving dish and sprinkle with chopped parsley.


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