Roast Rosemary Leg of Lamb Recipe with 5 Steps for Perfect Golden Potatoes

Picture this: the crackle of a Sunday afternoon, the kitchen filled with the deep, woodsy aroma of rosemary, garlic, and roasting lamb. The air hums with anticipation, and the sizzle from the oven—oh, it’s almost a promise. As I pull out the roast rosemary leg of lamb, glistening with a caramelized herb crust and surrounded by golden, crispy potatoes, I can’t help but pause. You know that feeling when you just know you’re about to make everyone’s day? That’s this recipe, every single time.

The first time I made this roast rosemary leg of lamb recipe with golden potatoes, I was helping my grandmother prep for a family holiday. She handed me the needle-like rosemary sprigs and winked, “This is the secret, honey.” I watched her massage the leg of lamb with olive oil, garlic, and those fragrant herbs, her hands working with the kind of confidence that comes from making something a hundred times. The first taste—savory, juicy, with potatoes so crisp they almost sang when you bit in—was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, I wish I’d stumbled on this recipe years ago. It’s become a staple for family gatherings, rainy weekends, and even those “let’s impress the neighbors” dinners. My kids always sneak the potatoes off the tray (can’t blame them), and my husband says it tastes “like a warm hug with a little rosemary tucked in.” Let’s face it, recipes like this are dangerously easy to love—and even easier to make your own. Whether you’re looking to brighten up your Pinterest board, searching for a show-stopper for Easter, or just craving a hearty Sunday dinner, this roast rosemary leg of lamb with golden potatoes is pure, nostalgic comfort. I’ve tested this recipe more times than I should admit (all in the name of research, of course), and every time, it delivers that same homey joy. Get ready to bookmark this one—you’ll be coming back for seconds, guaranteed.

Why You’ll Love This Roast Rosemary Leg of Lamb Recipe

Let me put it this way: I’ve made every version of roast lamb out there, from fancy French racks to rustic, slow-cooked shanks. But nothing hits quite like this roast rosemary leg of lamb recipe with golden potatoes. Here’s why you’ll be hooked after one bite:

• Quick & Easy: You don’t need to babysit the oven or fuss with complicated steps. The lamb practically cooks itself while the potatoes crisp up in the same pan—hello, one-pan magic!
• Simple Ingredients: Everything on this list is probably already in your kitchen. No need for a special grocery run or exotic spices (unless you want to get wild with it).
• Perfect for Gatherings: This is my go-to for Easter, Christmas, or any Sunday when the whole crew shows up hungry. It’s a centerpiece dish that looks as impressive as it tastes.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone finds something to love. I’ve had folks ask for the recipe before they’ve even finished their second helping.
• Unbelievably Delicious: The lamb comes out juicy, infused with rosemary and garlic, and those potatoes? Golden, crispy edges with fluffy insides. That’s next-level comfort food, right there.

Now, what makes this roast rosemary leg of lamb recipe stand out? For starters, the rosemary and garlic aren’t just sprinkled on top—they’re pressed right into the lamb, giving every bite a depth of flavor that’s hard to beat. The potatoes roast in the same pan, soaking up all those savory juices. I use a high-heat finish to guarantee that golden crunch (learned that trick the hard way when my first batch came out a little too, well, “rustic”).

But there’s more to it than technique. This recipe is the one I pull out when I want to see people’s eyes light up at the table. It’s easy enough for a weeknight, yet special enough for a celebration. Whether you’re a first-timer or a lamb pro, this approach is forgiving and flexible. It’s comfort food that somehow feels both classic and fresh, with every bite reminding you why some recipes become family legends. Trust me, you’ll want this one in your back pocket.

What Ingredients You Will Need

This roast rosemary leg of lamb recipe uses simple, honest ingredients to create big flavor with minimal fuss. Most of these are pantry staples, and the fresh rosemary and garlic bring everything together. Here’s what you’ll need:

• For the Lamb:
  • 1 (4–5 lb/1.8–2.3 kg) bone-in leg of lamb, trimmed of excess fat (ask your butcher for a nice even cut)
  • 3 tablespoons (45 ml) olive oil (extra virgin for best flavor)
  • 6 cloves garlic, minced or finely grated (for maximum aroma)
  • 2 tablespoons (about 10 g) fresh rosemary, finely chopped (dried works in a pinch, but fresh is best)
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 1 lemon, zested and juiced (brightens up the richness)
• For the Golden Potatoes:
  • 2 lb (900 g) small Yukon Gold potatoes, scrubbed and quartered (baby potatoes work, too)
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh rosemary, chopped (for that extra herby pop)
• Optional Finishing Touches:
  • Chopped fresh parsley (for garnish and color)
  • Extra lemon wedges (for serving)

Ingredient tips: For the lamb, I like to use a bone-in leg because it stays juicier and looks beautiful on the table. If you’re gluten-free, this recipe is naturally friendly—no flour or breadcrumbs here. If you want to swap in sweet potatoes, just note they’ll cook a bit faster (check them early). For dairy-free, you’re already covered! I recommend California Olive Ranch olive oil for its mild flavor, and if you can get your hands on fresh rosemary, it’s worth it. In the summer, I’ll sometimes add halved cherry tomatoes in the last 20 minutes for a burst of sweetness—totally optional, but delicious.

Equipment Needed

Here’s the good news: you don’t need a fancy chef’s kitchen to make this roast rosemary leg of lamb recipe with golden potatoes. Most of the tools are probably already in your cupboards:

• Large roasting pan or sturdy baking dish (mine’s a 16-inch enamel pan that’s seen better days, but it does the trick!)
• Oven-safe meat thermometer (not strictly required, but helps nail that perfect doneness—my favorite is the budget-friendly ThermoPro)
• Sharp chef’s knife (for scoring the lamb and chopping herbs)
• Cutting board
• Mixing bowls (one large for potatoes, one small for the marinade)
• Aluminum foil (for tenting the roast while it rests)
• Large spoon or spatula (for tossing potatoes)
• Serving platter (makes for a gorgeous presentation, but I’ve used a wooden cutting board in a pinch!)

If you don’t have a roasting pan, a heavy-duty rimmed baking sheet works fine—just line it with foil for easy cleanup. For the thermometer, you can always use the “press test” for doneness, but a digital probe is a game-changer. No need for a potato ricer or anything fancy—just you, a pan, and a little elbow grease. Maintenance tip: scrub your roasting pan well after; lamb fat can be stubborn, but a sprinkle of baking soda and hot water works wonders.

Preparation Method

1. Prep the Lamb: Pat the leg of lamb dry with paper towels. Use a sharp knife to score the fat in a shallow crosshatch pattern (about 1/4 inch/0.5 cm deep). This helps the marinade soak in and makes for a crispier crust. Place lamb in your roasting pan or dish.
2. Make the Marinade: In a small bowl, mix 3 tablespoons (45 ml) olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the lamb, pressing it into the scored cuts. If you have time, let the lamb marinate uncovered in the fridge for 1–2 hours (or overnight for deeper flavor). If not, let it sit at room temp while you prep potatoes.
3. Prep the Potatoes: In a large bowl, toss quartered potatoes with 2 tablespoons (30 ml) olive oil, salt, pepper, and 2 teaspoons chopped rosemary. Spread potatoes evenly around the lamb in the roasting pan—try not to crowd them so they crisp up, not steam.
4. Roast: Preheat oven to 425°F (220°C). Place pan in the center rack. Roast for 20 minutes at this high heat to get the crust going, then reduce heat to 350°F (175°C) and continue roasting:
   • For medium-rare: 18–20 minutes per pound (450g), or until internal temp reaches 135°F (57°C)
   • For medium: 22–25 minutes per pound (internal temp 145°F/63°C)

   Tip: Halfway through, give the potatoes a quick toss to coat in pan juices.

5. Rest and Finish: When the lamb hits your target temp, remove pan from oven. Transfer lamb to a carving board and tent loosely with foil. Let it rest 20–30 minutes (this keeps it juicy, promise!). Meanwhile, crank oven back up to 425°F (220°C) and return potatoes to the oven for 10–15 minutes, until golden and crispy.
6. Carve and Serve: Slice lamb against the grain into thick slices. Arrange on a platter with golden potatoes. Sprinkle with parsley and serve with extra lemon wedges. Stand back and watch everyone dive in!

Notes: If your potatoes are browning too fast, cover with foil. If you like your lamb on the rarer side, pull it at 130°F (54°C)—it’ll rise as it rests. Don’t skip resting the meat! That’s the secret to juicy slices. If your pan runs dry, add a splash of chicken broth or white wine. And if you’re worried about doneness, cut a little slice near the bone and take a peek—it’s okay to check.

Cooking Tips & Techniques

I’ve learned a few things (sometimes the hard way) when it comes to making the perfect roast rosemary leg of lamb and golden potatoes. Here’s what experience taught me:

• Room Temp Matters: Always take your lamb out of the fridge at least 30 minutes before roasting. Cold meat cooks unevenly (I once ended up with raw-inside, burned-outside—never again!).
• Don’t Skimp on Salt: Lamb loves a good dose of seasoning. Be generous, especially if you have a bigger cut. Underseasoned lamb is, well, sad.
• Potato Size Counts: Cut your potatoes about the same size for even cooking. If they’re too big, they’ll stay undercooked while the lamb’s ready. Too small, and they might burn.
• Resting Is Key: I know it’s tempting to cut right in, but trust me—resting makes all the difference. The juices redistribute, and the meat stays moist.
• Multitasking: While the lamb rests, pop the potatoes back in for that final golden crunch. No need for a separate pan, and you get all that flavor.
• Use a Thermometer: No shame in double-checking! Lamb can go from perfect to overdone fast. Insert the probe in the thickest part, not touching bone.
• Easy Gravy: If you want a quick sauce, deglaze the pan with a splash of white wine while the potatoes finish crisping. Scrape up the brown bits—that’s where the flavor hides.

Common mistake? Overcrowding the potatoes—been there, got soggy spuds. Give them space, and they’ll reward you. If you’re roasting for a crowd and doubling the recipe, use two pans. Consistency is all about small habits: same-size cuts, same oven temp, and a little patience. With these tips, you’ll have a roast rosemary leg of lamb with golden potatoes that looks—and tastes—like it came from a pro’s kitchen.

Variations & Adaptations

One of my favorite things about this roast rosemary leg of lamb recipe is how flexible it is. Here are some easy ways to make it your own:

• For Special Diets:
  • Gluten-Free: Already good to go! Just double-check your seasonings and broths for hidden gluten if you’re extra cautious.
  • Dairy-Free: No butter here, just olive oil. Totally safe for dairy-free guests.
  • Low-Carb/Paleo: Swap the potatoes for chunks of cauliflower or rutabaga. They’ll roast beautifully in the pan juices.
• Seasonal Twists: In the spring, add halved radishes and carrots for color. In late summer, mix in fresh cherry tomatoes for a burst of sweetness.
• Spice It Up: Add a pinch of crushed red pepper or smoked paprika to the marinade for a kick. Or try a little cumin for a Mediterranean vibe.
• Different Cooking Methods: Slow roast the lamb at 275°F (135°C) for 3–4 hours if you love fall-apart tender meat. Or try grilling the lamb over indirect heat (just keep the potatoes in the oven).
• Potato Variations: Use sweet potatoes, fingerlings, or even butternut squash for a different flavor profile—just watch the cooking time, as smaller pieces cook faster.

Personally, I love adding a whole head of garlic (halved crosswise) to the pan. It roasts to sweet, spreadable perfection by the time the lamb’s done. Whatever you choose, make it yours—this is one recipe that loves a little creativity.

Serving & Storage Suggestions

This roast rosemary leg of lamb with golden potatoes is best served hot, fresh out of the oven. I like to slice the lamb thick and arrange it on a big platter, heaping the golden potatoes all around. A sprinkle of fresh parsley and a few lemon wedges make it feel extra special (and look gorgeous for your Pinterest board, just saying).

Pair it with a crisp green salad, steamed asparagus, or a simple tzatziki sauce on the side. For drinks, a bold red wine (like Cabernet or Syrah) is classic, but even a sparkling water with lemon feels festive.

Storing Leftovers: Let everything cool, then pack lamb and potatoes in separate airtight containers. The roast will keep in the refrigerator for up to 4 days. Potatoes are best eaten within 2–3 days (they’ll soften a bit, but are still tasty).

To reheat, slice lamb and place in a baking dish with a splash of broth, cover with foil, and warm at 300°F (150°C) until heated through. Potatoes can be crisped up again in a hot skillet or under the broiler (just watch closely!). Honestly, the flavors deepen after a night in the fridge—they make killer leftovers for wraps or salads.

Nutritional Information & Benefits

Here’s the scoop on the nutrition side of this roast rosemary leg of lamb recipe:

• Estimated per serving (1/8 of recipe): 470 calories, 26g protein, 20g fat (7g saturated), 40g carbohydrates, 4g fiber, 690mg sodium
• Key benefits: Lamb is a great source of high-quality protein, vitamin B12, iron, and zinc. Potatoes provide potassium and fiber, especially with the skins left on.
• Dietary notes: Naturally gluten-free and dairy-free. Contains no added sugar.
• Allergens: If you have a sensitivity to nightshades, swap potatoes for parsnips or carrots. No nuts, dairy, or soy in this one.

From a wellness angle, I love that this dish feels hearty and satisfying without needing heavy sauces or processed ingredients. It’s real food, made with real herbs, and it keeps both my taste buds and my body happy. Just remember, portions matter—this is special-occasion comfort, not everyday fare (unless you’re lucky enough to have a family of lamb-lovers!).

Conclusion

At the end of the day, this roast rosemary leg of lamb with golden potatoes is one of those recipes you’ll want to keep around—simple, reliable, and always delicious. It checks all the boxes: easy enough for a weeknight (promise!), fancy enough for a holiday, and loved by everyone at the table. The aroma alone is reason enough to try it, but it’s the juicy lamb and crispy potatoes that’ll have you back for more.

Don’t be afraid to tweak and make it your own—throw in different veggies, adjust the herbs, or play with the seasonings. That’s the beauty of home cooking. Personally, I love this recipe for the memories it makes as much as the flavors. It’s a little taste of family, laughter, and tradition, right on your table.

If you give it a go, let me know in the comments how it turns out! Share your tweaks, your favorite sides, or even your most honest kitchen mishaps (we’ve all been there). Happy roasting, friends—may your lamb always be juicy and your potatoes golden!

Frequently Asked Questions

Can I make this roast rosemary leg of lamb ahead of time?

Yes! You can marinate the lamb overnight in the fridge. If you roast it in advance, slice and store with a bit of pan juices, then gently reheat, covered, at 300°F (150°C) until warmed through.

What cut of lamb works best if I can’t find a leg?

If leg of lamb is hard to find, a boneless lamb shoulder or even a lamb sirloin roast will work. Adjust cooking times—shoulder may take a bit longer, and boneless cuts cook a touch faster.

How do I know the lamb is done without a thermometer?

Press the thickest part—medium-rare feels like the fleshy base of your thumb when you pinch it. For medium, it should bounce back a little more. Or, make a small cut near the bone and check the color.

Can I use dried rosemary instead of fresh?

You can, but use about half the amount since dried rosemary is more concentrated. If you have other fresh herbs (like thyme or oregano), feel free to add those too.

What’s the best way to get crispy potatoes?

Don’t overcrowd the pan, toss potatoes in enough oil, and give them a final blast of high heat after the lamb rests. If you want super-crispy edges, try flipping potatoes halfway through roasting.

Print