Roasted Lamb with Potatoes (Printable)
Tender lamb roasted alongside golden potatoes with garlic and aromatic herbs for a classic dinner.
# What You Need:
→ Meat
01 - 3.3 lbs bone-in leg of lamb
02 - 2 tbsp olive oil
03 - 2 tsp sea salt
04 - 1 tsp freshly ground black pepper
→ Vegetables
05 - 2.6 lbs potatoes, peeled and cut into wedges
06 - 1 large onion, sliced
07 - 6 garlic cloves, peeled and lightly crushed
08 - 2 sprigs fresh rosemary
09 - 4 sprigs fresh thyme
→ Liquids
10 - 3/4 cup dry white wine
11 - 1/2 cup low-sodium chicken or vegetable broth
# How To Cook:
01 - Preheat the oven to 400°F.
02 - Pat the leg of lamb dry with paper towels and rub evenly with olive oil, sea salt, and black pepper.
03 - Place potatoes, sliced onion, and crushed garlic in a large roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Scatter rosemary and thyme sprigs over the vegetables.
04 - Position the lamb atop the vegetables. Pour dry white wine and broth into the roasting pan around the lamb without pouring over it.
05 - Roast in the oven for 1 hour and 20 minutes for medium-rare, basting occasionally with pan juices. Cover loosely with foil if potatoes brown too quickly.
06 - Remove the lamb from the oven and tent with foil. Allow it to rest for 15 minutes before carving.
07 - Increase oven temperature to 430°F and return the potatoes to the oven for an additional 10 minutes, if needed, to achieve a crisp finish.
08 - Slice the lamb and serve alongside the roasted potatoes with pan juices.
# Expert Tips:
01 -
- It creates that warm feeling you'd only expect from a family Sunday dinner shared with close friends
- The tender lamb paired with crispy golden potatoes became my go-to for special occasions and cozy nights alike
02 -
- Resting the lamb after roasting is non-negotiable—it seals in juices so every slice stays tender and flavorful
- Adding wine and broth to the pan not only keeps the lamb moist but also creates a rich base for pan sauce or drizzling over the potatoes
03 -
- Patting the lamb very dry before seasoning ensures a better sear and richer crust
- Resting the lamb is the secret that makes every slice juicy; do not skip it no matter how tempted you are