Roast Leg of Lamb with Potatoes and Onions Recipe

This tender piece of meat is seasoned with thyme, savory and rosemary for that intensely herbed flavor. The potatoes and onions make an elegant accompaniment.

How To Make Roast Leg of Lamb with Potatoes and Onions

  • 7 lbs. bone-in leg of lamb (excess fat trimmed)
  • 3 large garlic cloves (thinly sliced)
  • 1 tbsp. extra-virgin olive oil
  • 1 1/2 tsp. fresh thyme (minced dried)
  • 2 tsp. fresh savory (minced dried)
  • 1 tsp. fresh rosemary (minced dried)
  • 1 tsp. salt
  • 3/4 tsp. ground black pepper
  • 3 1/2 lb. russet potatoes (unpeeled, cut into 1/4-inch-thick rounds)
  • 2 1/2 lb. onions (thinly sliced (about 8 C.))
  • 1 3/4 cup beef stock or beef broth ( canned)
  1. Preheat oven to 400 degrees.
  2. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb.
  3. Insert garlic slices into slits.
  4. Rub oil all over lamb.
  5. Mix thyme, savory, rosemary, salt and pepper in small bowl.
  6. Rub herb mixture all over lamb. Set aside.
  7. Generously butter large roasting pan.
  8. Combine potatoes, onions and stock in large pot (stock will not cover vegetables).
  9. Bring to boil.
  10. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes.
  11. Transfer potato mixture to prepared pan; spread evenly in pan.
  12. Sprinkle with salt and pepper.
  13. Bake 10 minutes.
  14. Reduce oven temperature to 375 degrees.
  15. Place lamb in roasting pan atop potato mixture.
  16. Roast until thermometer inserted into thickest part of lamb registers 130 degrees for medium-rare, about 1 hour 50 minutes.
  17. Remove from oven.
  18. Tent with foil and let stand 15 minutes.
  19. Thinly slice lamb.
  20. Arrange lamb on large platter.
  21. Surround with potato mixture and any juices from pan and serve.

How To Make Roast Leg of Lamb with Potatoes and Onions

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This lamb roast is savory and flavorful and definitely filling because of the potato garnish.

Preparation: 12 mins
Cooking: 2 hrs 20 mins
Total: 2 hrs 32 mins
Serves:

Ingredients

  • 7 lb bone-in leg of lamb excess fat trimmed
  • 3 large garlic cloves thinly sliced
  • 1 tbsp extra-virgin olive oil
  • 1 ½ tsp fresh thyme minced dried
  • 2 tsp fresh savory minced dried
  • 1 tsp fresh rosemary minced dried
  • 1 tsp salt
  • ¾ tsp ground black pepper
  • 3 1½ lb russet potatoes unpeeled,
  • 2 ½ lb onions thinly sliced
  • 1 ¾ cup beef stock canned, or beef broth

Instructions

  1. Preheat oven to 400 degrees.
  2. Using a small sharp knife, cut 1-inch-deep, ½-inch-long slits all over the lamb.

  3. Insert garlic slices into the slits.

  4. Rub oil all over the lamb. Set aside temporarily.

  5. Mix thyme, savory, rosemary, salt and pepper in small bowl.
  6. Rub herb mixture all over lamb. Set aside.
  7. Generously butter large roasting pan.
  8. Combine potatoes, onions, and stock in a large pot. Bring to boil.

  9. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes.
  10. Transfer potato mixture to prepared pan; spread evenly in pan.
  11. Sprinkle with salt and pepper. Bake 10 minutes.

  12. Reduce oven temperature to 375°. Place lamb in roasting pan atop potato mixture.

  13. Roast until thermometer inserted into the thickest part of lamb registers 130° for medium-rare, for about 1 hour 50 minutes.

  14. Remove from the oven.

  15. Tent with foil and let stand 15 minutes.
  16. Thinly slice the lamb and arrange it on a large platter.

  17. Surround with potato mixture and any juices from pan and serve.

Nutrition

  • Calcium: 82mg
  • Calories: 502kcal
  • Carbohydrates: 34g
  • Cholesterol: 169mg
  • Fat: 13g
  • Fiber: 4g
  • Iron: 7mg
  • Potassium: 1539mg
  • Protein: 59g
  • Saturated Fat: 5g
  • Sodium: 404mg
  • Sugar: 5g
  • Vitamin A: 83IU
  • Vitamin C: 16mg
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