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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Step-by-Step Guide
Follow these detailed instructions for a perfectly cooked roast lamb. First, ensure your lamb leg is at room temperature for 30-60 minutes before cooking; this promotes even roasting. Pat it completely dry with paper towels—this is crucial for the herb crust to adhere properly. When mixing your herb paste, consider creating small, shallow incisions all over the lamb and stuffing some of the paste inside for deeper flavor. For the potatoes, toss them in the same bowl you used for the herb paste to coat them in the residual oil and herbs. Place the lamb directly on the oven rack with the roasting pan beneath to catch drippings; this allows hot air to circulate for a crispier crust. Use a reliable meat thermometer to check the internal temperature in the thickest part, avoiding the bone.
Serving Suggestions
Carve the rested lamb against the grain into thin slices. Serve the roasted potatoes and lamb slices on a large platter, drizzled with the flavorful pan juices. For a complete meal, pair this hearty dish with simple, bright sides to cut through the richness. Consider a fresh arugula salad with shaved fennel and a lemon vinaigrette, or steamed green beans with almonds. A dollop of mint sauce or a red wine reduction on the side is a classic and welcome addition.
How-to Summary
To make Herb-Crusted Roast Lamb: Bring lamb to room temp and pat dry. Mix olive oil, garlic, fresh herbs, lemon juice, and zest into a paste. Rub paste all over lamb. Arrange halved baby potatoes in a pan, drizzle with oil, and place lamb on top. Roast at 375°F (190°C) for about 20 minutes per pound, basting occasionally, until internal temperature reaches 135°F (57°C) for medium-rare. Rest covered for 15 minutes before carving and serving with potatoes.
Frequently Asked Questions
Can I use dried herbs instead of fresh? Yes, but use one-third the amount as dried herbs are more potent. The flavor profile will be slightly different but still delicious.
What if I don’t have a meat thermometer? While not ideal, you can make a small cut near the bone; the juices should run pink for medium-rare. Using a thermometer is highly recommended for accuracy.
How can I make the potatoes crispier? Parboil the halved potatoes for 5 minutes before adding them to the pan. This helps create a fluffy interior and crispier exterior.
Can I prepare the lamb ahead of time? Absolutely. You can apply the herb rub, cover the lamb, and refrigerate it for up to 24 hours before roasting. This allows the flavors to penetrate even more deeply.
What are the doneness temperatures for lamb? For medium-rare: 135°F (57°C), Medium: 145°F (63°C), Medium-Well: 150°F (66°C). The temperature will rise 5-10 degrees during resting.
Common Mistakes to Avoid
- Skipping the Resting Time: Carving immediately causes the precious juices to spill out, leaving the meat dry. Always rest for at least 15 minutes.
- Using Cold Lamb: Roasting a cold leg of lamb straight from the fridge results in uneven cooking.
- Overcrowding the Pan: If the potatoes are piled on top of each other, they will steam instead of roast. Ensure they are in a single layer.
- Not Basting: Basting with pan juices every 30 minutes is key to building flavor and keeping the herb crust moist.
- Cutting with the Grain: Slicing the lamb with the muscle fibers makes it tough to chew. Always identify and cut against the grain.
Conclusion
This Herb-Crusted Roast Lamb with Lemon & Potatoes is a stunning, flavorful centerpiece perfect for a special occasion or holiday feast. By following the detailed steps, avoiding common pitfalls, and using the serving suggestions, you can confidently create a restaurant-quality meal at home. The combination of aromatic herbs, bright lemon, and tender meat with crispy potatoes is truly timeless. Enjoy the process and the delicious results!