Roasted Leg Of Lamb With Potatoes
A delicious and simple recipe for Roasted Leg Of Lamb With Potatoes
Ingredients
- 4.5 - 5.5 pound leg of lamb
- 3 - 4 lemons
- 1 teaspoon oregano + extra for sprinkling over potatoes
- ½ teaspoon rosemary + extra for sprinkling over potatoes optional
- Olive oil
- 3-4 pounds potatoes we like red, cut into bite size pieces.
- Salt
- Pepper
- 3 tablespoons butter
Instructions
- Preheat oven to 300F
- Unwrap lamb, wash with cold water, and place lamb leg on roasting pan - fat side up!
- Drizzle a light layer of olive oil over lamb
- Squeeze 1 lemon over lamb.
- Sprinkle with oregano, rosemary, salt, and pepper
- Place in oven for around 2 hours, rotating and basting periodically. If pan gets too dry, add a little water.
- After 2hrs, remove and turn heat up to 350F.
- Spread the potatoes all around the lamb leg.
- Use remaining lemons, and squeeze over potatoes. Make sure to get a bit of lemon juice on the lamb as well.
- Sprinkle some oregano, salt, and pepper over potatoes (add rosemary if you’d like)
- Add the tablespoons of butter at different places around the potatoes.
- Pour ½ cup of water into the roasting pan.
- Place back in oven for 1hr, check center to see if done to your liking - may need 30 min or so more depending on preference (see below for meat temperatures).
Notes
*Don’t use a rack. Place lamb directly on roasting pan. This is because the potatoes need to be in the juices/water to absorb the the liquid to get soft and delicious.
*Use a meat thermometer to obtain your desired temperature: 145 °F (medium rare), 160 °F (medium), or 170 °F (well done) - adjust time accordingly.
*Use a meat thermometer to obtain your desired temperature: 145 °F (medium rare), 160 °F (medium), or 170 °F (well done) - adjust time accordingly.