Roast Bone-In Leg of Lamb with Garlic, Herbs, and Roasted Potatoes Recipe
This Roast Bone-In Leg of Lamb recipe features a flavorful marinated lamb leg infused with garlic, rosemary, and thyme, perfectly roasted for juicy tenderness. Accompanied by golden, sautéed yellow potatoes and red onions, this dish offers a hearty, aromatic meal ideal for special occasions or a gourmet family dinner.
- Prep Time: 15 minutes (plus 12-48 hours marinating)
- Cook Time: 1 hour 35 minutes to 1 hour 45 minutes (including initial high temp sear and lower temp roast)
- Total Time: approximately 14 hours (including marinating and resting time)
- Yield: 8-10 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
For the Leg of Lamb
- 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
For the Potatoes
- 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
Instructions
- Score the Lamb: Score the lamb in a chessboard-like pattern all over the leg of lamb. This helps the marinade penetrate deeper and allows for even cooking.
- Marinate: Generously rub the lamb with olive oil, minced garlic, fresh rosemary and thyme leaves, white wine, sea salt, and cracked pepper on all sides. Make sure the seasoning is well distributed.
- Refrigerate: Place the seasoned lamb in a pan, cover with plastic wrap, and refrigerate overnight for at least 12 hours and up to 48 hours to allow the flavors to fully develop.
- Preheat Oven: Preheat your oven to 425°F (220°C) in preparation for roasting.
- Roast the Lamb: Remove the lamb from the refrigerator and place it on a rack in a roasting pan. Roast at 425°F for 25 minutes to sear the outside, then reduce the oven temperature to 350°F (175°C) and continue roasting for 80-90 minutes, or until the internal temperature reaches 135°F to 140°F (medium rare to medium).
- Rest the Lamb: Remove the lamb from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute for juicy, tender meat.
- Prepare Potatoes: With about 30 minutes remaining in the lamb’s roasting time, begin cooking the potatoes. Heat 1/4 cup olive oil in a very large frying pan or rondeau over high heat until it lightly smokes.
- Sauté Potatoes and Onions: Add the cut yellow potatoes and sliced red onions to the hot pan. Sauté for 10-12 minutes until the potatoes begin to brown and develop a crisp exterior.
- Finish in Oven: Transfer the sautéed potatoes and onions to the oven and cook for an additional 10-15 minutes until the potatoes are tender and browned.
- Serve: Slice the rested lamb and serve it alongside the crispy roasted potatoes and onions for a complete and satisfying meal.
Notes
- Marinating the lamb overnight enhances flavor and tenderness.
- Using a meat thermometer ensures the lamb is cooked to your preferred doneness.
- Letting the lamb rest before slicing is crucial for juicy meat.
- You can adjust the herb quantities according to your taste preferences.
- Yellow potatoes hold up well to roasting and have a creamy texture inside.
Keywords: Roast leg of lamb, bone-in lamb recipe, roasted potatoes, Mediterranean lamb, garlic rosemary lamb
