Garlic and Herb Leg of Lamb with Potatoes: A Stunning Feast
A perfectly roasted leg of lamb with garlic, herbs, and golden potatoes is the ultimate centerpiece for any special occasion or Sunday dinner. This dish combines tender, juicy lamb infused with fragrant herbs and the comforting earthiness of roasted potatoes, making it a meal that’s both impressive and satisfying.
Why You’ll Love This Recipe
- Flavorful: Garlic and fresh herbs permeate the lamb, creating a rich and aromatic dish.
- Simple Prep: A straightforward recipe that delivers restaurant-quality results.
- Complete Meal: Roasted potatoes cook alongside the lamb for convenience.
Ingredients
For the Lamb
- 1 bone-in or boneless leg of lamb (4-5 pounds)
- 6 garlic cloves, minced
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
For the Potatoes
- 2 pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
1. Prep the Lamb
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix garlic, rosemary, thyme, mustard, olive oil, lemon juice, salt, and pepper to create a paste.
- Pat the lamb dry with paper towels. Rub the herb mixture all over the lamb, ensuring even coverage. Let it marinate for 30 minutes at room temperature for maximum flavor.
2. Prepare the Potatoes
- In a large mixing bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Spread the potatoes evenly in a roasting pan or baking dish.
3. Roast the Lamb and Potatoes
- Place the lamb on a rack set over the potatoes in the roasting pan. If you don’t have a rack, you can rest the lamb directly on the potatoes.
- Roast in the preheated oven for 1.5 to 2 hours, or until the lamb reaches your desired level of doneness:
- Rare: 125°F (52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Use a meat thermometer to ensure accuracy.
4. Rest and Serve
- Once the lamb reaches the desired temperature, remove it from the oven and let it rest for 15-20 minutes under a loose tent of aluminum foil.
- Toss the potatoes in the lamb juices and return them to the oven for an additional 10-15 minutes if needed, until golden and crispy.
- Slice the lamb and serve with the roasted potatoes.
Tips for Success
- Room Temperature Meat: Let the lamb sit out for about 30 minutes before roasting for even cooking.
- Fresh Herbs: They make a big difference in flavor—don’t substitute with dried unless necessary.
- Searing Option: For extra flavor, sear the lamb in a hot skillet before roasting.
- Use a Thermometer: This ensures perfectly cooked meat.
Serving Suggestions
- Pair with a side of steamed green beans or roasted asparagus for a balanced meal.
- Serve with a dollop of mint jelly or a red wine reduction for a classic touch.
- Complement the dish with a bold red wine, like Cabernet Sauvignon or Syrah.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Lamb can be frozen for up to 3 months.
- Reheat: Warm in a 325°F (160°C) oven until heated through, or microwave individual portions.
Final Thoughts
Garlic and Herb Leg of Lamb with Potatoes is a showstopping dish that’s surprisingly easy to prepare. Its tender, flavorful meat and crispy, golden potatoes make it a memorable meal for any occasion. Whether you’re hosting a holiday feast or enjoying a cozy family dinner, this recipe is sure to impress.
Enjoy every bite of this elegant and hearty dish! 🍖 🥔