Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours and 15 minutes
Servings: 6

Ingredients:

• 1 (4-5 lb) bone-in leg of lamb
• 6 cloves garlic, minced
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs red potatoes, quartered
• 1/2 cup chicken broth
• 1 lemon, sliced (optional, for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Lamb: Place the leg of lamb on a cutting board and pat it dry with paper towels. Using a sharp knife, make small incisions evenly across the lamb.
3. Create the Garlic-Rosemary Paste: In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a fragrant paste.
4. Season the Lamb: Rub the garlic-rosemary paste all over the leg of lamb, making sure to get it into the incisions you made. This will infuse the lamb with incredible flavor.
5. Prepare the Potatoes: In a large roasting pan, place the quartered red potatoes. Drizzle them with a bit of olive oil and season with salt and pepper. Toss to coat the potatoes evenly.
6. Set Up the Roasting Pan: Place the seasoned leg of lamb on a rack in the roasting pan, directly over the potatoes. This allows the lamb’s juices to flavor the potatoes as they roast.
7. Roast the Lamb: Place the roasting pan in the preheated oven and roast for about 20 minutes per pound, or until the internal temperature of the lamb reaches your desired level of doneness. Use a meat thermometer to check the temperature – for medium-rare, aim for 145°F (63°C), for medium, 160°F (71°C), and for well done, 170°F (77°C).
8. Baste the Lamb: Every 30 minutes, baste the lamb with the juices in the roasting pan. This helps to keep the meat moist and flavorful.
9. Roast the Potatoes: While the lamb is roasting, the potatoes should cook to golden perfection. They’ll absorb the lamb’s juices and the flavors from the herbs.
10. Check for Doneness: When the lamb reaches your desired level of doneness, remove it from the oven, cover it with aluminum foil, and let it rest for about 15-20 minutes. This allows the juices to redistribute, keeping the meat juicy.
11. Serve: Carve the leg of lamb into slices and serve with the roasted red potatoes. You can garnish the dish with lemon slices for a fresh, citrusy touch if desired.
12. Enjoy: This Rosemary-Garlic Roast Leg of Lamb with Red Potatoes is a delectable centerpiece for any special occasion or Sunday dinner. The tender, flavorful lamb pairs perfectly with the savory potatoes, making for a memorable meal.

Pro Tips:

• For even more flavor, marinate the lamb in the garlic-rosemary paste for a few hours or overnight in the refrigerator before roasting.
• Make a simple pan gravy by deglazing the roasting pan with a little wine or broth, then simmering until thickened. Serve it alongside the lamb and potatoes for an extra touch of deliciousness.
• Feel free to customize this recipe with your favorite herbs and seasonings to suit your taste preferences.