Learn how to make this garlic and herb marinated and roasted bone-in leg of lamb recipe that is perfect to serve up to family and friends.
Servings: 10
Prep Time: 10 minutesminutes
Cook Time: 2 hourshours
Marinating Time: 12 hourshours
Ingredients
For the Lamb
7-9-poundbone-in leg of lamb
¼cupolive oil
10finely minced cloves of garlic
leavesof 3 sprigs fresh rosemary
leavesof 10 sprigs fresh thyme
¼cupwhite wine
sea salt and cracked pepper to taste
For the Potatoes
1/4cupolive oil
10yellow potatoes cut into 2” pieces
½peeled and sliced red onion
sea salt and cracked pepper to taste
Instructions
Score the lamb in a chessboard-like pattern all over the leg of lamb.
Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
Preheat the oven to 425°.
Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
Remove the lamb and let it rest for 15 minutes before slicing and serving.
For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
Serve the sliced lamb along with the potatoes.
Notes
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.
How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.