Name: Roast Bone-In Leg of Lamb with Garlic, Herbs, and Roasted Potatoes Recipe
Prep time: 15 min
Cook time: PT-493271H59M32S
Total time: PT-493271H59M32S
Cuisine: Mediterranean
Ingredients: 7-9 pound bone-in leg of lamb; 1/4 cup olive oil; 10 finely minced cloves garlic; Leaves of 3 sprigs fresh rosemary; Leaves of 10 sprigs fresh thyme; 1/4 cup white wine; Sea salt and cracked black pepper to taste; 1/4 cup olive oil; 10 yellow potatoes, cut into 2” pieces; 1/2 peeled and sliced red onion; Sea salt and cracked black pepper to taste

Introduction

This roast bone-in leg of lamb is a flavorful and elegant dish perfect for special occasions or a comforting weekend meal. Marinated overnight with garlic, fresh herbs, and white wine, the lamb turns tender and aromatic. Paired with crispy sautéed potatoes and caramelized onions, it’s sure to impress your guests.

A large cooked lamb shank is placed in the center of a white plate. It has a browned and slightly crispy surface with visible rosemary pieces scattered on top. Underneath and around the shank are golden roasted potato chunks and slices, some showing light browning. There are two pieces of grilled lemon halves with a caramelized look, placed on the top left and bottom right of the lamb. Fresh green rosemary and thyme sprigs lie beside the lamb, adding a touch of color. The plate is set on a white marbled texture surface with a white cloth partially visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7-9 pound bone-in leg of lamb

¼ cup olive oil (plus additional ¼ cup for potatoes)

10 finely minced cloves of garlic

Leaves of 3 sprigs fresh rosemary

Leaves of 10 sprigs fresh thyme

¼ cup white wine

Sea salt and cracked pepper to taste

10 yellow potatoes, cut into 2” pieces

½ peeled and sliced red onion

Instructions

Step 1: Score the lamb in a chessboard-like pattern all over the leg to allow flavors to penetrate.

Step 2: Generously rub the lamb with olive oil, minced garlic, fresh rosemary and thyme leaves, white wine, salt, and pepper on all sides.

Step 3: Place the lamb in a pan, cover with plastic wrap, and refrigerate overnight for at least 12 hours and up to 48 hours to marinate.

Step 4: Preheat the oven to 425°F (220°C).

Step 5: Remove the lamb from the refrigerator, place it on a rack in a roasting pan, and roast at 425°F for 25 minutes. Then reduce the oven temperature to 350°F (175°C) and continue roasting for 80-90 minutes until the internal temperature reaches 135°F to 140°F (57°C to 60°C).

Step 6: Remove the lamb from the oven and let it rest for 15 minutes before slicing to allow juices to redistribute.

Step 7: With about 30 minutes remaining for the lamb’s cooking time, prepare the potatoes. Heat olive oil in a large frying pan or rondeau pot over high heat until it starts to lightly smoke.

Step 8: Add the potato pieces and sliced red onion to the pan and sauté for 10-12 minutes, stirring occasionally, until they begin to brown.

Step 9: Transfer the pan to the oven and bake for 10-15 minutes until the potatoes are tender and browned.

Step 10: Serve the sliced lamb alongside the roasted potatoes and onions.

Tips & Variations

Use a meat thermometer to ensure the lamb is cooked to your preferred doneness—medium rare is ideal for tenderness.

Substitute fresh rosemary and thyme with dried herbs if fresh is unavailable, but reduce quantity to avoid overpowering.

Add a splash of lemon juice to the marinade for a bright, citrusy note.

For extra crispy potatoes, finish them under the broiler for a few minutes, watching closely to prevent burning.

FAQs

Can I use a boneless leg of lamb instead?

Yes, a boneless leg of lamb can be used, but cooking times will be shorter. Use a meat thermometer to check for doneness and adjust roasting time accordingly.

How long should I marinate the lamb?

The lamb benefits from marinating at least 12 hours and up to 48 hours for maximum flavor and tenderness. If short on time, even a few hours will add some flavor.