Rosemary Roast Lamb with Herbed Potatoes
Elevate your Sunday roast with this Rosemary Roast Lamb with Herbed Potatoes, a show-stopping centerpiece that pairs tender, flavorful lamb with golden, crispy potatoes. Infused with aromatic rosemary and garlic, the lamb is roasted to perfection, offering a savory, melt-in-your-mouth experience. Meanwhile, the baby potatoes are tossed with fresh parsley, thyme, zesty lemon, and butter before being roasted to crispiness, creating the perfect side dish. This recipe combines simplicity with gourmet flair, requiring just 20 minutes of prep time and is perfectly suited for feeding a crowd of six. Whether for Easter, a festive gathering, or a hearty dinner, this dish delights with its comforting flavors and impressive presentation.
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Recipe Information
Ingredients
- 2 kg lamb leg (bone-in or boneless)
- 6 fresh rosemary sprigs
- 8 garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 kg baby potatoes
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon lemon zest
- 2 tablespoons butter, melted
Instructions
Preheat the oven to 200°C (400°F).
Using a sharp knife, make small incisions all over the lamb leg.
Insert slices of garlic and small rosemary sprigs into each incision.
Rub the lamb with 2 tablespoons of olive oil, then season generously with sea salt and black pepper.
Place the lamb on a roasting rack in a large baking dish.
Roast the lamb in the preheated oven for approximately 1.5 hours (or about 25-30 minutes per 500g for medium doneness), basting occasionally with the pan juices.
While the lamb is roasting, prepare the herbed potatoes. In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, melted butter, parsley, thyme, lemon zest, and a pinch of salt and pepper.
Spread the seasoned potatoes onto a baking sheet in a single layer.
Place the potatoes in the oven during the last 40 minutes of the lamb cooking time. Roast until golden and crispy, flipping once halfway through.
Once the lamb reaches your desired doneness (use a meat thermometer to check: 63°C/145°F for medium), remove it from the oven, cover loosely with foil, and let it rest for 15 minutes before carving.
Carve the lamb and serve alongside the roasted herbed potatoes. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
7259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.2 g | 673% | |
| Saturated Fat | 221.1 g | 1106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2002 mg | 667% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 6.9 g | ||
| Protein | 482.6 g | 965% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 446 mg | 34% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 11009 mg | 234% | |
*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.
