This Garlic and Herb Leg of Lamb with Potatoes is a savory, elegant meal perfect for special occasions or a family dinner. Marinated with fresh herbs, garlic, and olive oil, the lamb is roasted to tender perfection alongside seasoned potatoes for a complete one-pan dish!
Ingredients
1 leg of lamb (about 4-5 lbs), bone-in or boneless
Salt and pepper, to taste
6 cloves garlic, minced
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
1/4 cup olive oil
Juice of 1 lemon
2 lbs baby potatoes, halved
1 large onion, quartered
2 tbsp olive oil (for potatoes)
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Marinade: In a small bowl, combine minced garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper to create a marinade.
Marinate the Lamb: Rub the garlic-herb mixture all over the leg of lamb, ensuring even coverage. Let the lamb marinate at room temperature for 1 hour, or refrigerate for up to 24 hours for deeper flavor. If refrigerated, bring the lamb to room temperature before roasting.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Potatoes: In a large roasting pan, toss the halved potatoes and onion with olive oil, salt, and pepper. Arrange the lamb on top of the potatoes.
Roast the Lamb: Roast the lamb and potatoes in the preheated oven for 1-1.5 hours (about 20 minutes per pound), or until the internal temperature of the lamb reaches:
135°F (57°C) for medium-rare
145°F (63°C) for medium
Rest and Serve: Remove the lamb from the oven, cover loosely with foil, and let it rest for 15-20 minutes. Slice and serve with the roasted potatoes, garnished with fresh parsley.
Helpful Tips
Temperature Monitoring: Use a meat thermometer to ensure your desired doneness without overcooking.
Additional Vegetables: Add carrots or parsnips to the roasting pan with the potatoes for a more complete meal.
Herb Options: Use fresh mint or oregano for a different twist on flavor.
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