Roast Lamb W Potatoes
Elevate your Sunday roast with this tender and flavorful Roast Lamb with Potatoes recipe, a perfect centerpiece for any special gathering. Featuring a 2kg bone-in leg of lamb marinated in a tantalizing blend of olive oil, freshly grated lemon zest, garlic, and rosemary, this dish is both simple and luxurious. The lamb roasts atop buttery Yukon Gold potatoes, which soak up the savory juices for irresistibly crispy edges and a melt-in-your-mouth interior. Each step, from inserting fragrant herbs and garlic into the meat to basting and tossing the potatoes with fresh parsley, ensures rich, layered flavors in every bite. With a quick 20-minute prep time and an impressive presentation, this dish is ideal for entertaining or family dinners. Whether you prefer your lamb cooked medium-rare or medium-well, the result is always juicy and perfectly seasoned. Serve it hot and let this hearty, herb-infused masterpiece steal the show.
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Recipe Information
Ingredients
- 2 kg bone-in leg of lamb
- 6 pieces garlic cloves
- 4 sprigs fresh rosemary
- 3 tbsp olive oil
- 1 tsp lemon zest
- 2 tsp sea salt
- 1 tsp black pepper
- 1 kg Yukon Gold potatoes
- 2 tbsp unsalted butter
- 2 tbsp parsley, finely chopped
Instructions
Preheat your oven to 200°C (400°F).
Using a sharp knife, make approximately 12 small incisions all over the lamb leg. Insert a slice of garlic and a few rosemary leaves into each incision.
In a small bowl, mix olive oil, lemon zest, a teaspoon of sea salt, and black pepper to form a marinade. Rub this mixture all over the lamb.
Peel and cut the Yukon Gold potatoes into quarters. Place them in a roasting pan large enough to hold both the lamb and potatoes in a single layer.
Drizzle the remaining tablespoon of olive oil over the potatoes, season with the remaining teaspoon of sea salt, and toss to coat evenly.
Place the lamb on top of the potatoes in the roasting pan. This allows the flavorful juices from the lamb to infuse the potatoes during cooking.
Roast the lamb in the oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare or 70°C (160°F) for medium-well. Adjust cooking time based on desired doneness.
Every 30 minutes, baste the lamb with its juices from the pan and stir the potatoes to ensure they roast evenly.
Once the lamb is done, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil, and let it rest for 15 minutes to allow the juices to redistribute.
While the lamb rests, toss the potatoes with butter and parsley while still warm to enhance their flavor.
Carve the lamb into slices and serve alongside the golden, herb-infused potatoes. Enjoy your meal!
Nutrition Facts
Calories |
7247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 534.8 g | 686% | |
| Saturated Fat | 216.6 g | 1083% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1662 mg | 554% | |
| Sodium | 6171 mg | 268% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 6.9 g | ||
| Protein | 434.2 g | 868% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 9785 mg | 208% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
