Roast Lamb with Potatoes

Elevate your Sunday dinner with this irresistible Roast Lamb with Potatoes recipe, a classic combination of tender, juicy meat and perfectly crispy, golden potatoes. Infused with the aromatic flavors of garlic, fresh rosemary, and a bright touch of lemon, this dish is a true showstopper for gatherings or holiday feasts. The leg of lamb is marinated in olive oil, sea salt, and pepper, then roasted to perfection while nestled atop potatoes that soak up all the savory drippings. Dotting the lamb with butter ensures it stays wonderfully moist and rich. With just 20 minutes of prep and an effortless roast, this impressive meal is as simple as it is delicious. Serve it hot from the oven, garnished with a sprig of rosemary, for a crowd-pleasing centerpiece. Perfect for highlighting your cooking prowess while keeping the steps approachable!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 kg leg of lamb
• 1.5 kg potatoes
• 6 pieces garlic cloves
• 4 sprigs fresh rosemary
• 4 tbsp olive oil
• 1 whole lemon
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp butter

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the lamb, and insert half a garlic clove and a small sprig of rosemary into each incision.

Step 3

Rub the lamb with 2 tablespoons of olive oil, the juice of one lemon, and a mixture of sea salt and black pepper. Set aside for 10 minutes to let it marinate slightly.

Step 4

Peel and cut the potatoes into large chunks. Place them in a large roasting pan and drizzle with the remaining 2 tablespoons of olive oil. Season with a pinch of sea salt and toss to coat.

Step 5

Place the lamb on a rack or directly on top of the potatoes in the roasting pan. Dot the lamb with butter to keep it moist during roasting.

Step 6

Roast the lamb and potatoes in the preheated oven for 1 hour and 30 minutes, or until the lamb reaches your preferred level of doneness (60°C/140°F for medium-rare, 70°C/160°F for medium). Turn the potatoes halfway through cooking to ensure even browning.

Step 7

Once cooked, remove the lamb from the oven and let it rest, loosely covered with foil, for 15 minutes. This allows the juices to redistribute and results in a tender roast.

Step 8

While the lamb rests, return the potatoes to the oven and increase the temperature to 220°C (430°F). Roast for an additional 10-15 minutes until crispy and golden.

Step 9

Carve the lamb into slices and serve alongside the crispy roasted potatoes. Optionally garnish with fresh rosemary for serving.

Nutrition Facts

Serving size	3676.3 grams (3676.3g)

Amount per serving	% Daily Value*
Calories	8041

Total Fat 505.20g	648%
Saturated Fat 206.00g	1030%
Polyunsaturated Fat 6.10g
Cholesterol 2006mg	669%
Sodium 6393mg	278%
Total Carbohydrate 330.90g	120%
Dietary Fiber 36.20g	129%
Total Sugars 19.30g
Protein 551.80g	1104%

Vitamin D 5IU	23%
Calcium 651mg	50%
Iron 60mg	334%
Potassium 14825mg	315%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 27.3%

Carbs: 16.4%