Description
Herb-Crusted Roast Lamb with Lemon & Potatoes
Ingredients
4 lbs bone-in leg of lamb
3 tbsp olive oil
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp dried oregano
Juice and zest of 1 lemon
2 lbs baby potatoes, halved
Salt and pepper, to taste
Lemon slices and fresh rosemary for garnish
Directions
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Herb Mixture: In a small bowl, mix olive oil, garlic, rosemary, thyme, oregano, lemon juice, and zest. Season with salt and pepper.
Season Lamb: Rub the herb mixture all over the lamb, ensuring even coating.
Prepare Potatoes: Arrange the potatoes around the lamb in a roasting pan. Drizzle with olive oil and season with salt and pepper.
Roast: Roast in the oven for 1.5-2 hours (approx. 20 minutes per pound) or until the internal temperature reads 135°F (57°C) for medium-rare. Baste the lamb with pan juices every 30 minutes.
Rest the Lamb: Remove the lamb from the oven, cover loosely with foil, and let it rest for 15 minutes before carving.
Serve: Garnish with lemon slices and fresh rosemary. Serve with the roasted potatoes and pan juices.
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 6
Calories: 450 kcal per serving
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