Roasted Leg of Lamb with Yukon Gold Potatoes

Name: Roasted Leg of Lamb with Yukon Gold Potatoes
Total time: 2 h 55 min
Yield: 8 servings
Ingredients: 4 cloves large garlic cloves, coarsely chopped; 4 teaspoons coarse kosher salt plus additional for sprinkling; ¼ cup fresh rosemary leaves plus 2 tablespoons finely chopped; 2 tablespoons finely grated lemon peel; ½ cup olive oil, divided, plus additional for brushing; 2 tablespoons fresh lemon juice; 2 teaspoons freshly ground black pepper; 1 whole 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed; 8 whole 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise; 1 piece Large roasting pan (preferably nonstick)

A classic roasted leg of lamb infused with garlic, rosemary, and lemon, served alongside crispy Yukon Gold potatoes. This impressive main dish features a perfectly seasoned lamb that's marinated overnight for maximum flavor.

8 servings

2 hr 55 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 cloves large garlic cloves, coarsely chopped
•4 teaspoons coarse kosher salt plus additional for sprinkling
•¼ cup fresh rosemary leaves plus 2 tablespoons finely chopped
•2 tablespoons finely grated lemon peel
•½ cup olive oil, divided, plus additional for brushing
•2 tablespoons fresh lemon juice
•2 teaspoons freshly ground black pepper
•1 whole 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed
•8 whole 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise
•1 piece Large roasting pan (preferably nonstick)

Cooking Instructions

1.
Pound 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.
10 min
2.
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.
20 min
3.
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.
15 min
4.
Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
5 min
5.
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.
120 min
6.
Arrange potatoes and lamb on platter.
5 min
7.
The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.

Roasted Leg of Lamb with Yukon Gold Potatoes

8 servings

2 hr 55 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 cloves large garlic cloves, coarsely chopped

•4 teaspoons coarse kosher salt plus additional for sprinkling

•¼ cup fresh rosemary leaves plus 2 tablespoons finely chopped

•2 tablespoons finely grated lemon peel

•½ cup olive oil, divided, plus additional for brushing

•2 tablespoons fresh lemon juice

•2 teaspoons freshly ground black pepper

•1 whole 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed

•8 whole 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise

•1 piece Large roasting pan (preferably nonstick)

Cooking Instructions

Pound 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.

10 min

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.

20 min

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.

15 min

Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.

5 min

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.

120 min

Arrange potatoes and lamb on platter.

5 min

The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.