Rosemary Roasted Lamb With Lemon Potatoes Recipe

Name: Rosemary Roasted Lamb With Lemon Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 tbsp grated lemon rind; 2 tbsp lemon juice; 2 tbsp dry white wine; 2 tsp seasoned pepper; 2 tbsp chopped fresh thyme; 4 1/2 lbs leg of lamb; 2 cloves garlic, peeled and sliced; 1 tbsp fresh rosemary leaves; 12 None potatoes (about 5 lbs), peeled and cut into 1 inch pieces; 1/3 cup lemon juice; 1/2 tbsp grated lemon zest; 2 tbsp chopped fresh rosemary; 1/2 tsp cracked black pepper

Servings: persons

1/4 cup olive oil
2 tbsp grated lemon rind
2 tbsp lemon juice
2 tbsp dry white wine
2 tsp seasoned pepper
2 tbsp chopped fresh thyme
4 1/2 lbs leg of lamb
2 cloves garlic, peeled and sliced
1 tbsp fresh rosemary leaves
12 None potatoes (about 5 lbs), peeled and cut into 1 inch pieces
1/3 cup lemon juice
1/2 tbsp grated lemon zest
2 tbsp chopped fresh rosemary
1/2 tsp cracked black pepper

1
To prepare the lamb, combine the oil, zest, juice, wine, pepper and thyme in a medium bowl and mix well. Trim the excess fat from the lamb. Using the point of a knife, make 12 incisions evenly over the top of the lamb leg. Place a slice of garlic and some of the rosemary leaves in each incision. Pour the marinade over the lamb, cover and refrigerate, turning the lamb occasionally, for 3 hours or overnight.
2
Preheat the oven to 400u00b0F.
3
Drain the lamb, reserving the marinade. Place the lamb in large roasting pan and cook, uncovered, for 40 mins.
4
To make the lemon potatoes, place the potatoes in a bowl, then pour over the combined remaining ingredients and mix well. Add to the roasting pan with the lamb and roast for a further 50 mins, turning occasionally, or until the lamb and potatoes are tender. Remove the lamb from the pan, cover, and keep warm. Drain the juices from the pan and reserve.
5
Increase the oven temperature to 475u00b0F. Bake the potatoes for a further 20 mins or until browned and crisp. Remove from the pan, cover and keep warm.
6
Heat the reserved marinade and reserved juices in the roasting pan (check that it is flame-proof) on the stove and bring to a boil. Serve the lamb sliced with the lemon potatoes and, if desired, steamed green beans.

1900

kcal

Calories

123

Fat

Carbs

135

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 14 ingredients. The key ingredients include: 1/4 cup olive oil, 2 tbsp grated lemon rind, 2 tbsp lemon juice, 2 tbsp dry white wine, and more.

Yes, Rosemary Roasted Lamb With Lemon Potatoes falls under the Meat & Poultry 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!

Rosemary Roasted Lamb With Lemon Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions