Roasted Leg of Lamb with Yukon Gold Potatoes
Roasted Leg of Lamb with Yukon Gold Potatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms.
Add 1/4 cup rosemary leaves and lemon peel.
Pound 1 minute.
Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
Place lamb, fat side up, on work surface.
Cut shallow slits in fat about 1/2 inch apart.
Spread 5 tablespoons rosemary paste over lamb, working into slits.
Turn lamb over; repeat, cutting slits and spreading with remaining paste.
Wrap lamb in plastic.
Place in roasting pan; chill overnight.
Preheat oven to 425°F.
Remove lamb from pan; brush pan with oil.
Remove plastic wrap from lamb; return to roasting pan, fat side up.
Roast lamb 15 minutes.
Place potatoes in large bowl.
Add 1/4 cup oil and 2 tablespoons chopped rosemary.
Sprinkle with salt and pepper; toss to coat.
Reduce oven temperature to 350°F.
Arrange potatoes, cut side down, in roasting pan around lamb.
Roast 40 minutes.
Using spatula, carefully turn potatoes over; brush with pan drippings.
Roast until potatoes are tender, about 15 minutes longer.
Transfer potatoes to platter.
Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness.
Transfer lamb to platter; let rest 20 minutes.
While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
Arrange potatoes and lamb on platter.
The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
