Roast Lamb With Potatoes Recipes

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ROAST BONELESS LEG OF LAMB WITH POTATOES, LEMON, AND MARJORAM



Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram image

No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight in lemon and marjoram, and then roasted with russet potatoes, an uncomplicated technique that infuses the potatoes with the bright flavors of the marinade.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 7

1 boneless leg of lamb (about 4 pounds; not tied), trimmed of excess fat
4 garlic cloves (2 thinly sliced, 2 crushed)
Juice of 2 lemons (about 1/2 cup)
3 tablespoons coarsely chopped fresh marjoram, plus sprigs for garnish
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 russet potatoes (about 2 1/2 pounds)

Steps:

  • Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
  • Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
  • Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
  • Preheat oven to 425 degrees. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
  • Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

ROAST LEG OF LAMB WITH POTATOES AND ONIONS



Roast Leg of Lamb with Potatoes and Onions image

Categories     Lamb     Onion     Potato     Roast     Easter     Dinner     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 11

1 6- to 7-pound bone-in leg of lamb, excess fat trimmed
3 large garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
2 teaspoons minced fresh savory or 1 teaspoon dried
1 teaspoon minced fresh rosemary or 3/4 teaspoon dried
1 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 pounds russet potatoes, unpeeled, cut into 1/4-inch-thick rounds
2 1/2 pounds onions, thinly sliced (about 8 cups)
1 3/4 cups beef stock or canned beef broth

Steps:

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

ROASTED LAMB WITH ROOT VEGETABLES



Roasted Lamb with Root Vegetables image

This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.

Provided by DarlisJ

Categories     Meat and Poultry Recipes     Lamb

Time 3h40m

Yield 8

Number Of Ingredients 17

1 (6 pound) leg of lamb
5 cloves garlic, minced
2 teaspoons coarsely ground black pepper
1 teaspoon crushed red pepper flakes
1 bay leaf, crushed
1 tablespoon chopped fresh rosemary
½ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons coarse salt, or as needed
8 carrots, peeled and trimmed
16 small potatoes, unpeeled
1 large beet, peeled and cut into wedges
1 yam, peeled and cut into wedges
8 baby turnips, peeled
2 tablespoons olive oil
salt to taste

Steps:

  • Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
  • Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
  • Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
  • Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g

ROASTED MARINATED LAMB WITH LEMON AND ROSEMARY POTATOES



Roasted Marinated Lamb with Lemon and Rosemary Potatoes image

Celebrate Easter or springtime with this perfect lamb dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 3h

Number Of Ingredients 7

Wide strips zest and fresh juice from 2 lemons
1 head garlic, cloves smashed and peeled
2 tablespoons chopped fresh rosemary leaves
1/2 cup extra-virgin olive oil
4 pounds boneless leg of lamb roast, tied at 1-inch intervals
Coarse salt and ground pepper
4 pounds small Yukon gold potatoes, peeled

Steps:

  • Roughly chop strips of lemon zest. In a medium bowl, combine lemon zest and juice, garlic, and rosemary; whisk in oil. Pat lamb dry and season with salt and pepper. Place lamb in a 1-gallon resealable bag and pour in marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
  • Preheat oven to 450 degrees. (If lamb was marinated overnight, remove from refrigerator 1 hour prior to cooking.) Place potatoes in a large pot and cover with cold water by 2 inches; season with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes.
  • Remove lamb from marinade, letting excess marinade drip back into bag. Place lamb on a plate; season generously with salt and pepper. Pour marinade into a roasting pan; add potatoes. Cook 15 minutes. Push potatoes to edges of pan; place lamb in center. Roast 15 minutes, then reduce oven temperature to 300 and cook until medium-rare (an instant-read thermometer should read 125 when inserted in thickest part of lamb), 1 to 1 1/4 hours, tossing potatoes halfway through.
  • Tent pan loosely with foil and let lamb rest 20 minutes before slicing. Toss potatoes with pan juices and serve alongside lamb.

Nutrition Facts : Calories 769 g, Fat 47 g, Fiber 5 g, Protein 46 g

ROASTED LEG OF LAMB WITH YUKON GOLD POTATOES



Roasted Leg of Lamb with Yukon Gold Potatoes image

Provided by Bruce Aidells

Categories     Lamb     Potato     Marinate     Roast     High Fiber     Father's Day     Dinner     Rosemary     Family Reunion     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

4 large garlic cloves, coarsely chopped
4 teaspoons coarse kosher salt plus additional for sprinkling
1/4 cup fresh rosemary leaves plus 2 tablespoons finely chopped
2 tablespoons finely grated lemon peel
1/2 cup olive oil, divided, plus additional for brushing
2 tablespoons fresh lemon juice
2 teaspoons freshly ground black pepper
1 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed
8 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise
Special Equipment
Large roasting pan (preferably nonstick)

Steps:

  • Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
  • Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
  • Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
  • Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
  • Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
  • Arrange potatoes and lamb on platter.
  • What to drink:
  • The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.

GREEK ROAST LEG OF LAMB WITH POTATOES



Greek Roast Leg of Lamb with Potatoes image

Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.

Provided by evelynathens

Categories     Lamb/Sheep

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 13

6 lbs bone-in leg of lamb (about)
14 cloves garlic
2 tablespoons dried oregano
2 tablespoons rosemary
1/3 cup olive oil
1 cup red wine
2 lemons, zest of, of grated
3/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 pepper
8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person
2 tablespoons olive oil

Steps:

  • Wash lamb well and pat dry.
  • Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
  • Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
  • Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
  • Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
  • Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
  • Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
  • Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
  • Place on a rack in a shallow roasting pan.
  • Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
  • Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
  • Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time - 2 hours and 15 minutes).
  • Greeks do not like to eat lamb anyway but well-done.
  • My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink lamb being passed around).
  • Do it the way you prefer in terms of timing, but this is the way it would be served here.
  • Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!

GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES



Garlic & herb roast lamb on boulangère potatoes image

Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices

Provided by Sara Buenfeld

Categories     Main course

Time 2h15m

Number Of Ingredients 8

2kg leg of lamb
4 garlic cloves , sliced
few rosemary sprigs
few thyme sprigs
2kg large potato , such as King Edwards
2 onions , thinly sliced
600ml chicken stock
50g butter

Steps:

  • Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
  • Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
  • Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.51 milligram of sodium

LAMB WITH THYME-ROASTED POTATOES



Lamb with thyme-roasted potatoes image

Sunday lunch doesn't have to be stressful - just pop a leg of lamb and herby sliced potatoes into one big dish

Provided by John Torode

Categories     Main course

Time 2h30m

Number Of Ingredients 7

1 leg of lamb
10 garlic cloves , halved
3 tbsp vegetable oil
small bunch thyme
100ml lamb, chicken or vegetable stock
50g butter
10 medium potatoes , cut into 1cm slices

Steps:

  • Heat oven to 190C/170C fan/gas 5. Pierce the lamb all over with a sharp knife and push garlic halves into the holes. Rub the oil all over the lamb and season well. Scatter half the thyme on top, than place the lamb on a wire rack over a roasting tray. Roast for 30 mins.
  • Meanwhile, in a small pan, bring the stock and butter just to the boil. Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Season and sprinkle on the remaining thyme. Mix everything well, shaking the tray until the potatoes are in an even layer. Place the rack and lamb back on top and cook for 1 hr.
  • After 1 hr, increase oven temp to 220C/200C fan/gas 8 and remove the lamb. Cover loosely and transfer to a warm place to rest for 30 mins before carving. Continue cooking the potatoes while the lamb rests until they are golden and starting to crisp. Return the lamb to the top of the potatoes, pour over any resting juices and carve over the potatoes so all the juices fall onto them.

Nutrition Facts : Calories 654 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 0.45 milligram of sodium

GREEK ROAST LAMB AND POTATOES



Greek Roast Lamb and Potatoes image

There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.

Provided by Diana Moutsopoulos

Categories     Leg of Lamb

Time 1h30m

Yield 4

Number Of Ingredients 8

1 large orange, juiced
3 tablespoons brown mustard, or more to taste
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
  • Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
  • Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g

TRADITIONAL GREEK ROASTED LAMB AND POTATOES



Traditional Greek Roasted Lamb and Potatoes image

A traditional and very flavorful Greek recipe for Easter and any Springtime family meal!

Provided by Marilena Leavitt

Categories     Main course

Time 3h20m

Yield 4

Number Of Ingredients 16

3.5 lbs. lamb shoulder (bone in)
¼ cup extra virgin olive oil
2 tsps. sea salt
1 tsp. freshly ground black pepper
8 med. garlic cloves, divided into half slivered and half minced
4 sprigs fresh rosemary, divided
4 springs fresh thyme
2 tsp. dried Greek oregano
--- zest of one lemon
For the potatoes:
2 lbs. Yukon Gold potatoes, peeled & quartered
1½ tsps. sea salt
½ tsp freshly ground pepper
1 tsp. dried Greek oregano
Juice of 1 medium lemon
½ cup water or chicken stock, hot (if needed)

Steps:

  • Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
  • Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
  • 30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
  • Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
  • While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
  • After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
  • Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
  • At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
  • To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

HERB ROASTED LAMB WITH POTATOES AND CARROTS



Herb Roasted Lamb With Potatoes and Carrots image

Make and share this Herb Roasted Lamb With Potatoes and Carrots recipe from Food.com.

Provided by Chef mariajane

Categories     Lamb/Sheep

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

3 tablespoons Crisco cooking oil or 3 tablespoons vegetable oil
3 tablespoons all-purpose flour
2 tablespoons coarse grain mustard
2 tablespoons balsamic vinegar
2 tablespoons fresh rosemary, chopped
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 leg of lamb, butterflied and trimmed (4 lb)
1 (600 g) package europe's best first harvest baby potatoes, frozen
1 (600 g) package europe's best carrots, frozen (a la Parisienne)
1/4 cup Crisco cooking oil or 1/4 cup vegetable oil
6 garlic cloves, peeled
1 tablespoon fresh rosemary, chopped

Steps:

  • LAMB:.
  • Heat oil in a small skillet or saucepan. Whisk in flour and cook over medum heat, stirring for 2 minutes. Add next six ingredients. Stir to combine. You will have a thick paste. Cool marinade for 15 minutes. Rub over lamb. Marinate for 30 minutes or up to 8 hours in the refrigerator.
  • Preheat oven to 375°F Line 2 Baking sheets with parchment paper.
  • VEGETABLES:.
  • Combine frozen potatoes and carrots in a medium sized bowl. Toss with remaining ingredients. Place on prepared baking sheet. Bake on lower rack in preheated oven for 45-50 minutes.
  • Place prepared lamb on baking sheet. Place on middle rack of oven. Bake lamb at the samt time for 40 minutes or until a meat thermometer registers 140F for medium rare. Transfer lamb onto a carving board and tent loosely with foil. Let stand for 10 minutes before carving.

Nutrition Facts : Calories 171.3, Fat 9.8, SaturatedFat 1.3, Sodium 289.9, Carbohydrate 19.7, Fiber 3.8, Sugar 4.2, Protein 2.2

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY



Garlic And Herb Leg Of Lamb With Potatoes Recipe by Tasty image

Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.

Provided by Chris Salicrup

Categories     Dinner

Yield 10 servings

Number Of Ingredients 12

8 lb bone-in lamb roast with fat cap
12 cloves garlic, divided
½ cup olive oil
⅓ cup whole grain mustard, plus more for serving
1 lemon, juiced
10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
1 ½ tablespoons sea salt
1 tablespoon freshly ground black pepper
¾ cup dry white wine
2 ½ lb yukon gold potato, halved
flaky sea salt, for sprinkling

Steps:

  • 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
  • In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
  • Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
  • Preheat the oven to 425°F (220°C).
  • Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
  • Remove the pan from the oven and reduce the heat to 325°F (160°C).
  • Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
  • Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
  • Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
  • Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
  • Enjoy!

Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram

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10-best-roasted-lamb-chops-with-potatoes image
2022-05-16 Marrakesh Lamb Korma A Meal In Mind. cilantro, sea salt, Yukon Gold potatoes, curry, medium carrots and 5 more. Lamb Chops & New Potatoes w/Rosemary & {a GIVEAWAY !} Bell'alimento. olive oil, lemon, garlic clove, …
From yummly.com


ROAST LAMB WITH BOULANGèRE POTATOES | RECIPES MADE …
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2018-03-19 To Complete. Place the potatoes on the bottom shelf of the oven and place the lamb on the shelf above so that it is directly over the potatoes. Roast the lamb and potatoes for 1 hour 30 minutes. Remove the lamb from …
From recipesmadeeasy.co.uk


ROAST LEG OF LAMB WITH POTATOES AND ONIONS RECIPE | BON …
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1999-04-30 Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with...
From bonappetit.com


PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE …
perfect-roasted-leg-of-lamb-no-fail-recipe-the image
2022-03-06 Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 4 to 4 ½ hours. Add the potatoes and …
From themediterraneandish.com


ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
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Method. Preheat the oven to 190°C/375°F/gas 5. Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives. Heat a lug of oil in a …
From jamieoliver.com


ROAST LAMB WITH CARROTS AND POTATOES RECIPE | EAT …
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Cover and leave to marinate overnight. 2. Preheat the oven to 160°C (140°C in a fan oven), 325°F, gas 3. 3. Season the meat with salt and brown on all sides in a roasting tin. Add the remaining sprig of rosemary and deglaze with white wine. …
From eatsmarter.com


ROSEMARY-GARLIC ROAST LEG OF LAMB WITH RED POTATOES
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Preparation. Pat the lamb dry with paper towels. With a small paring knife, make a deep slit through the fat layer on the roast and insert a sliver of garlic and a rosemary leaf cluster. Repeat every 2-inches over the fat layer, using all of the …
From finecooking.com


ROAST LAMB WITH BAKED POTATOES RECIPE | EAT SMARTER USA
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Meanwhile, for the baked potato, preheat the oven to 200°C (approximately 400°F). Rinse the potatoes, pat dry and cut in half lengthwise. Drizzle the baking sheet with oil, sprinkle with salt, pepper and rosemary. Place the potato …
From eatsmarter.com


GREEK ROAST LEG OF LAMB WITH OVEN-ROASTED POTATOES …
2021-07-12 Smaller legs are tastier and yield more tender roasts so opt for two smaller legs rather than an overly large one. Estimate 20 to 25 minutes of roasting time per pound of meat. Marinating the leg of lamb in the refrigerator for at least 1 to 2 hours before roasting yields an …
From thespruceeats.com
4.5/5 (73)
Total Time 4 hrs
Category Entree, Dinner
Calories 1470 per serving


GREEK ROASTED LEG OF LAMB WITH POTATOES - DIMITRAS DISHES
Just whisk all of the ingredients together and pour in a nice gravy bowl or any nice small bowl and serve! Instructions. Preheat your oven to 400 degrees. Place the garlic on the bottom of the …
From dimitrasdishes.com


GREEK ROASTED LAMB AND POTATOES - MEDITERRANEAN LIVING
Instructions. Preheat the oven to 400 F. Cut the lamb into 4 equal sized pieces, or as close as possible. Add all of the ingredients to a baking dish and mix well with your hands. After mixing, …
From mediterraneanliving.com


ROAST LAMB - THERESCIPES.INFO
Roasted Leg of Lamb Recipe - Martha Stewart best www.marthastewart.com. Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth.Roast lamb 20 minutes. …
From therecipes.info


WHAT KIND OF POTATOES GO WITH LEG OF LAMB? | OUR EVERYDAY LIFE
2017-09-28 Roasted Potatoes. Roasted potatoes are commonly cooked with the leg of lamb. Peel 3 1/2 pounds of russet potatoes and cut into 1/4-inch thick slices. Boil the potatoes in a …
From oureverydaylife.com


LEG OF LAMB COOKED WITH POTATOES RECIPE - OLIVEMAGAZINE
2015-03-25 Heat the oven to 230c/fan 210c/gas 8. Start by making deep incisions all over the meaty side of the leg of lamb using a small knife. whizz the parma ham, garlic, lemon zest and …
From olivemagazine.com


ROAST LEG OF LAMB WITH POTATOES AND ASPARAGUS GREMOLATA
2017-03-21 Step 1. Whisk cumin, coriander, pepper, and 8 tsp. salt in a small bowl. Trim excess fat and any membrane from lamb; discard. Pat lamb dry with paper towels and rub with 2 …
From bonappetit.com


ROAST RACK OF LAMB WITH POTATOES - RECIPES FROM ITALY
2021-03-29 Boil the potatoes in salted water for about 5 minutes and then drain them. Step 6) – After marinating, take the pan with the meat and arrange the potatoes around it, add a little …
From recipesfromitaly.com


LAMB ROAST WITH ROSEMARY POTATOES - NINJA TEST KITCHEN
Prepare the Level 2 ingredients: In a large bowl, combine the potatoes, rosemary, and 1 tablespoon of oil. Season with salt and pepper and toss until evenly combined. Step 3 Rub the …
From ninjatestkitchen.com


ROASTED LAMB WITH LEMON POTATOES - JAMIE GELLER
2011-11-04 Preparation. With the tip of a sharp knife, pierce the lamb every 2 inches and insert the garlic. While the knife holds the slit open, sprinkle salt and cracked pepper into the roast. …
From jamiegeller.com


ROAST LAMB SHOULDER WITH GARLIC POTATOES | SO DELICIOUS
Add the garlic clove, potatoes, red onion, vegetable oil, and fresh herbs to a parchment paper-lined baking tray. Season with salt and pepper and set aside. Heat the vegetable oil in a skillet …
From sodelicious.recipes


LAMB WITH POTATOES - 52 RECIPES | TASTYCRAZE.COM
5 Tender and Juicy Lamb. Topato 6k 870 608. 3 Roast Lamb for Saint George`s Day. Topato 6k 870 608. 2 Stuffed and Basted Leg of Lamb. Topato 6k 870 608. 9 Leg of Lamb with Beer …
From tastycraze.com


ROAST LEG OF LAMB WITH POTATOES RECIPE | MYRECIPES
Step 1 Remove the fell (tissue-like covering) from lamb with a sharp knife. Make several small slits on outside of lamb, and stuff with garlic slices. Sprinkle with salt, pepper, and oregano. …
From myrecipes.com


SUCCULENT GREEK LAMB SHOULDER ROAST WITH LEMON POTATOES
2020-03-17 1. Bring the lamb shoulder to room temperature. Trim any excess fat, but leave a good amount of fat cap on top. Preheat the oven to 450 F. 2. In a suitably sized roasting pan …
From craftbeering.com


POT-ROASTED LAMB WITH POTATOES AND ROSEMARY | DINNER RECIPES
2021-07-19 Method. Set the oven to Gas Mark 5 or 190°C. Put the meat into the casserole dish and sprinkle over the Season-All, seasoning, oregano and rosemary leaves. Add the red …
From goodto.com


ROASTED LAMB AND POTATOES | OLIVE & MANGO
2022-04-06 Place lamb on top of the potatoes. Pour broth into pan over potatoes Roast for 10-15 min until lamb starts to get some colour then REDUCE heat to 350°F and roast for another …
From oliveandmango.com


10 BEST ROAST LAMB WITH POTATOES AND CARROTS RECIPES
2022-05-21 Greek Roast Lamb with Potatoes Cooking In Sens large potatoes, lemon, lamb leg, pepper, salt, oregano, olive oil and 1 more Slow-roast Lamb Shoulder With Garlicky …
From yummly.com


ROAST LAMB WITH BOULANGERE POTATOES - TOM KERRIDGE
Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin side up. Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. Pour over the …
From tomkerridge.com


EASY BONELESS ROAST LAMB WITH ROASTED POTATOES AND TOMATOES
Heat a large pan over medium heat with a drizzle of olive oil and melt butter into it. Add onions and garlic, and season with salt, pepper and bay. Cook until lightly golden and soft, 30 …
From rachaelrayshow.com


ROAST LAMB WITH CRISPY POTATOES RECIPE | COLES
STEP 1. Preheat oven to 150°C (130°C fan-forced). In a food processor, process garlic, rosemary leaves, fennel seeds, chilli flakes, if using, oil, 1 tbs sea salt flakes and 2 tsp black pepper until …
From coles.com.au


GREEK-STYLE ROAST LAMB WITH POTATOES RECIPE - FOOD NEWS
Preheat the oven to 375°F (190°C). Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano. Season well with salt and pepper. Place the lamb …
From foodnewsnews.com


AUTHENTIC GREEK ROAST LAMB - OLIVE TOMATO
Toss well, so potatoes are coated with the olive oil. Spread the potatoes in a large enough pan so that they are in one layer. Place the leg of lamb on top of the potatoes, top side facing down. …
From olivetomato.com


SLOW ROASTED LAMB WITH POTATOES RECIPE - BBC FOOD
Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz ...
From bbc.co.uk


PAN ROASTED LAMB AND POTATOES - YVONNE MAFFEI
2015-05-27 Preheat an oven to 325° F. 2. Use a paper towel to pat the meat dry. If using a whole roast, cut it into medium-size chunks. 3. In a large, deep-bottomed roasting pan, place …
From myhalalkitchen.com


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