How To Make One-Pan Herby Roast Lamb with Lemon, Potatoes & Feta Recipe
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 2 pounds lamb leg or shoulder, boneless and trimmed of excess fat
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, zested and juiced
- 1 pound baby potatoes, halved
- 1 red onion, cut into wedges
- 4 ounces feta cheese, crumbled
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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In a small bowl, combine 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, black pepper, lemon zest, and lemon juice.
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Place the lamb in a large roasting pan and pour the marinade over, ensuring all sides are coated. Allow to marinate for at least 30 minutes, or refrigerate overnight for best flavor.
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In a separate bowl, toss the halved baby potatoes and red onion wedges with the remaining olive oil, salt, and pepper.
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Spread the potatoes and onions around the lamb in the roasting pan.
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Roast in the preheated oven for 1 hour, or until the lamb reaches your desired level of doneness.
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Remove from the oven and let the lamb rest for 5-10 minutes before slicing.
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Serve the sliced lamb alongside the roasted potatoes and onions, topped with crumbled feta cheese and fresh parsley.
Nutrition
- Calories : 390kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 95mg
- Sodium : 540mg
- Total Carbohydrates : 21g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 36g
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