Roasted Leg of Lamb with Lemon-Garlic Potatoes
Robust Yukon gold potatoes flavored with tart lemon and garlic make a perfect foil for lamb. For extra flavor, add a pinch of garlic salt when seasoning the potatoes.
Serves: 12Hands-on: 30 minutesTotal: 10 hours 40 minutesDifficulty: Easy
- ¾ cup olive oil, divided
- 3 tsp. minced garlic, divided
- 2½ Tbsp. dried oregano, divided
- 4 tsp. dried thyme, divided
- 2 sprigs chopped fresh rosemary
- 1 bone-in leg of lamb (6 lbs.)
- 3 lbs. Yukon gold potatoes
- 6 Tbsp. lemon juice
- ¾ tsp. salt
- In a cup or small bowl, combine ¼ olive oil, 2 teaspoons minced garlic, 1½ tablespoons oregano, 1 teaspoon thyme, and rosemary, Rub the marinade over the lamb. Place the lamb in a large, deep container or shallow roasting pan. Cover and refrigerate overnight.
- Preheat the oven to 325°F. Remove the lamb from the pan and discard the marinade. Clean out the pan if this is the pan that will be used for roasting.
- Wash the potatoes and cut into quarters. (Do not peel.) Place the potatoes in a large roasting pan and toss with ½ cup olive oil, lemon juice, 1 tablespoon oregano, 1 tablespoon thyme, 1 teaspoon minced garlic, and the salt. Place the lamb over the potatoes.
- Roast the lamb for 2 hours or until it reaches the desired level of doneness. Check for doneness by inserting a meat thermometer in the thickest part of the lamb: for medium-rare, the internal temperature should be 140°; it should be 170° for well-done. Baste the lamb with the juices and turn the potatoes occasionally during cooking.
- To serve, remove the lamb from the oven and let stand for 10 minutes before carving. Check the potatoes: if they are not tender, continue cooking while the lamb is standing. Serve the lamb with the roasted potatoes.