Recipes Nugget Markets Signature Recipes
Roasted Leg of Lamb with Potatoes
- Prep time
- 20 minutes, plus 30 minutes resting PT20M
- Cook time
- 2 hours 30 minutes PT30.033333333333M
- Yield
- 10–12 servings
- Difficulty
For a stunning centerpiece to your feast, serve this succulent, herbaceous leg of lamb on a bed of crushed roasted potatoes.
Ingredients
Leg of Lamb:
- 1 bone-in leg of lamb (9 pounds)
- Kosher salt, to taste
- Cracked black pepper, to taste
- ½ cup olive oil
- ½ cup chopped garlic
- 1 bunch rosemary, chopped, plus several sprigs for garnish (optional)
- ¼ cup chopped mint, plus several sprigs for garnish (optional)
Crushed Potatoes:
- 2½ pounds yellow marble potatoes
- 6 tablespoons extra virgin olive oil, divided
- Kosher salt, to taste
- Cracked black pepper, to taste
- 6 cloves garlic, chopped
- 1 bunch Italian parsley, chopped
Preparation
Remove lamb from refrigeration 1 hour before cooking. Lightly score the fat on the exterior of the leg, not cutting into the flesh, then season with salt and pepper.
Preheat oven to 325°F.
In a work bowl, combine the olive oil, garlic, rosemary, and mint. Rub the herb mixture evenly over the entire leg of lamb, then place fat-side up on a roasting rack on a lined baking sheet or roasting pan.
Place in oven and roast to an internal temperature of 125–130°F for medium, about 2½ hours. Remove from oven and let rest loosely tented with foil for at least 30 minutes before carving.
While lamb is cooking, toss potatoes with 2 tablespoons olive oil, salt, and pepper. Place potatoes on a lined baking sheet and roast in the oven with the lamb for 30 minutes.
Remove potatoes from the oven and transfer to a work bowl. Add chopped garlic and parsley and toss to coat. Place the potatoes back on the lined baking sheet and return to the oven for 15–20 minutes, until the potatoes are tender.
Serve roasted lamb and potatoes garnished with sprigs of mint and rosemary if desired.