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

Serves: 12

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 12

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories510
Total Fat32g
Saturated Fat12g
Cholesterol115mg
Sodium260mg
Total Carbohydrate16g
Dietary Fiber2g
Sugars2g
Protein33g