American · Dinner
Roast Leg of Lamb
Bone-in leg of lamb rubbed with garlic, rosemary and thyme, seared at 450°F until browned, then roasted low at 325°F to medium-rare. Served carved with roast potatoes, pan juices and a squeeze of fresh lemon.
$9
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
576Calories
45.1gProtein
33.1gFat
27.4gCarbs
1.8gSugar
4gFiber
1425mgSodium
204mgChol
13.1gSat Fat
950mgPotassium
65mgCalcium
3.4mgIron
2.8mcgVitamin B12
12mgVitamin C
gluten-free
egg-free
protein-rich
herb-salt
all-time-classics
main-event
gluten-free
Instructions
1
Prep
Pat the lamb dry, pierce the surface, push in garlic slivers, and press rosemary, thyme, salt, pepper and olive oil onto all sides.
2
Roast
Set lamb on a rack in a roasting tin and roast at 450°F for 15 minutes until the surface browns and sizzles.
3
Roast
Scatter potato chunks around the lamb, lower oven to 325°F and roast 60 to 75 minutes until a thermometer reads 135°F.
4
Rest
Tent the lamb loosely with foil and rest 20 minutes.
5
Plate
Carve the lamb across the grain onto a plate with roast potatoes, spoon over pan juices and finish with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in lamb leg
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 4 tsp4 tsp fresh thyme leaves
- 2 tbsp30ml olive oil
- 11 oz311g potato
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 lemon
