Roasted Leg of Lamb with Potatoes

December 21, 2010 / By Foodland

Roasted Leg of Lamb with Potatoes

Herb infused and oh so delicious
Course Dinner, Main Course
Cuisine Lamb, Potato
Servings 6 Servings


  • 1 unit leg of lamb, bone in, about 6-7.5 pounds
  • 8 cloves garlic, 4 chopped and 4 sliced into slivers
  • 3 tablespoons fresh rosemary leaves, chopped
  • 12 rosemary stems (saved after leaves have been stripped), 1-1.5 inches long
  • 0.25 cup fresh lemon juice
  • 1 tablespoon Salt
  • 2 tablespoons black pepper, coarsely ground
  • 3 tablespoons olive oil
  • For Potatoes:
  • 2 pounds red or white potatoes (the size of a lime), washed
  • 1 tablespoon olive oil
  • 1 tablespoon Salt
  • 1 tablespoon black pepper, coarsely ground
  • 1 unit chopped 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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