Roast Leg of Lamb With Potatoes and Onions Recipe

Name: Roast Leg of Lamb With Potatoes and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 lbs leg of lamb; 3 garlic cloves, thinly sliced; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh thyme, minced; 2 teaspoons fresh savory, minced; 1 teaspoon fresh rosemary, minced; 1 teaspoon salt; ¾ teaspoon pepper; 3 12 lbs russet potatoes, unpeeled, cut into 1/4-inch-thick rounds; 2 12 lbs onions, thinly sliced; 1 ¾ cups beef broth

Servings: persons

7 lbs leg of lamb
3 garlic cloves, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon fresh thyme, minced
2 teaspoons fresh savory, minced
1 teaspoon fresh rosemary, minced
1 teaspoon salt
¾ teaspoon pepper
3 12 lbs russet potatoes, unpeeled, cut into 1/4-inch-thick rounds
2 12 lbs onions, thinly sliced
1 ¾ cups beef broth

1
Preheat oven to 400F Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb.
2
Insert garlic slices into slits.
3
Rub oil all over lamb.
4
Mix thyme, savory, rosemary, salt and pepper in small bowl.
5
Rub herb mixture all over lamb.
6
Set aside.
7
Generously butter large roasting pan.
8
Combine potatoes, onions and stock in large pot (stock will not cover vegetables).
9
Bring to boil.
10
Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes.
11
Transfer potato mixture to prepared pan; spread evenly in pan.
12
Sprinkle with salt and pepper.
13
Bake 10 minutes.
14
Reduce oven temperature to 375F
15
Place lamb in roasting pan atop potato mixture.
16
Roast until thermometer inserted into thickest part of lamb registers 130F for medium-rare, about 1 hour 50 minutes.
17
Remove from oven.
18
Tent with foil and let stand 15 minutes.
19
Thinly slice lamb.
20
Arrange lamb on large platter.
21
Surround with potato mixture and any juices from pan and serve.

2568

kcal

Calories

171

Fat

Carbs

206

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 lbs leg of lamb, 3 garlic cloves, thinly sliced, 1 tablespoon extra virgin olive oil, 1 tablespoon fresh thyme, minced, and more.

Yes, Roast Leg of Lamb With Potatoes and Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Leg of Lamb With Potatoes and Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions