GARLIC AND HERB LEG OF LAMB WITH POTATOES

This Garlic and Herb Leg of Lamb with Potatoes is a succulent, aromatic dish perfect for special occasions or family gatherings. The lamb is marinated with garlic, fresh herbs, and olive oil, then roasted alongside tender potatoes for a delicious one-pan meal.

INGREDIENTS

1 leg of lamb (about 4-5 lbs), bone-in or boneless
Salt and pepper, to taste
6 cloves garlic, minced
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
1/4 cup olive oil
Juice of 1 lemon
2 lbs baby potatoes, halved
1 large onion, quartered
2 tbsp olive oil (for potatoes)
Fresh parsley, chopped (for garnish)

DIRECTIONS

Prepare the Marinade: In a small bowl, mix minced garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper to form a paste.

Marinate the Lamb: Rub the garlic herb mixture all over the leg of lamb, making sure to cover all sides. Let the lamb marinate at room temperature for 1 hour, or refrigerate for up to 24 hours for deeper flavor. If refrigerated, bring the lamb to room temperature before roasting.

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Potatoes: In a large roasting pan, toss the halved potatoes and onion with olive oil, salt, and pepper. Arrange the lamb on top of the potatoes.

Roast the Lamb: Roast the lamb and potatoes in the preheated oven for 1-1.5 hours (20 minutes per pound), or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare, or to your desired doneness.

Rest and Serve: Remove the lamb from the oven, cover loosely with foil, and let it rest for 15-20 minutes. Slice and serve with the roasted potatoes, garnished with fresh parsley.

Helpful Tips
Check Temperature: Use a meat thermometer to ensure perfect doneness. Lamb can quickly go from medium-rare to well-done, so check the temperature regularly.
Extra Flavor: Add carrots or parsnips to the roasting pan with the potatoes for a more complete meal.
Use Fresh Herbs: Fresh rosemary and thyme bring out the best flavors in