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A roasted leg of lamb seasoned with herbs and garlic surrounded by golden crispy potatoes in a roasting pan.

Herb-Garlic Roasted Lamb & Roast Potatoes

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 2 kg bone -in leg of lamb
  • 1.2 kg Yukon Gold potatoes, peeled and halved
  • 6 cloves garlic , minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 60 ml extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper, freshly cracked
  • 1 tsp lemon zest

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. In a small bowl, combine the minced garlic, rosemary, thyme, salt, pepper, lemon zest, and 30ml of olive oil to form a thick paste.
  3. Score the fat on the surface of the lamb in a diamond pattern and rub the herb-garlic paste thoroughly over the entire leg.
  4. Parboil the potatoes in salted water for 8 minutes; drain and shake them in the pot to roughen the edges for increased surface area.
  5. Place the lamb on a wire rack in a large roasting pan and arrange the potatoes around the base, tossing them with the remaining 30ml of olive oil.
  6. Roast the lamb and potatoes at 200°C for 15 minutes to sear the exterior.
  7. Reduce the oven temperature to 175°C (350°F) and continue roasting for approximately 60 to 75 minutes, or until the internal temperature of the lamb reaches 54°C (130°F) for medium-rare.
  8. Remove the lamb from the oven and transfer to a carving board; tent loosely with foil and allow to rest for 20 minutes to redistribute juices.
  9. If potatoes require further browning, increase oven heat to 220°C and roast while the lamb rests.
  10. Carve the lamb against the grain and serve immediately with the crispy potatoes.