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Roast Rosemary Leg of Lamb Recipe with Perfect Golden Potatoes

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This classic roast rosemary leg of lamb is infused with garlic and fresh herbs, then roasted alongside golden, crispy potatoes for a show-stopping centerpiece. Easy enough for a weeknight, yet impressive for holidays, it’s comfort food that brings everyone together.

Ingredients

Scale
  • 1 (4–5 lb) bone-in leg of lamb, trimmed of excess fat
  • 3 tablespoons olive oil (extra virgin)
  • 6 cloves garlic, minced or finely grated
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 1 lemon, zested and juiced
  • 2 lb small Yukon Gold potatoes, scrubbed and quartered
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh rosemary, chopped
  • Chopped fresh parsley (for garnish)
  • Extra lemon wedges (for serving)

Instructions

  1. Pat the leg of lamb dry with paper towels. Score the fat in a shallow crosshatch pattern (about 1/4 inch deep). Place lamb in roasting pan.
  2. In a small bowl, mix 3 tablespoons olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and pepper. Rub mixture all over lamb, pressing into scored cuts. Marinate uncovered in fridge for 1–2 hours (or overnight), or let sit at room temp while prepping potatoes.
  3. In a large bowl, toss quartered potatoes with 2 tablespoons olive oil, salt, pepper, and 2 teaspoons chopped rosemary. Spread potatoes evenly around lamb in roasting pan.
  4. Preheat oven to 425°F. Roast for 20 minutes, then reduce heat to 350°F and continue roasting: for medium-rare, 18–20 minutes per pound (until internal temp reaches 135°F); for medium, 22–25 minutes per pound (internal temp 145°F). Toss potatoes halfway through roasting.
  5. When lamb reaches target temp, remove from oven. Transfer lamb to carving board, tent loosely with foil, and let rest 20–30 minutes. Increase oven to 425°F and return potatoes for 10–15 minutes until golden and crispy.
  6. Slice lamb against the grain into thick slices. Arrange on platter with golden potatoes, sprinkle with parsley, and serve with lemon wedges.

Notes

Let lamb rest after roasting for juicy slices. If potatoes brown too fast, cover with foil. For rarer lamb, pull at 130°F. Add a splash of broth or wine if pan runs dry. Use a thermometer for best results. For easy gravy, deglaze pan with white wine while potatoes finish crisping.

Nutrition

Keywords: roast lamb, rosemary, golden potatoes, Easter, holiday, family dinner, gluten-free, dairy-free, one-pan, comfort food

Find it online: https://katedishes.com/roast-rosemary-leg-of-lamb-recipe-with-5-steps-for-perfect-golden-potatoes/