Roast Lamb & Potatoes

A classic Roast Lamb & Potatoes dinner featuring tender, herb-seasoned lamb with crispy, golden potatoes. Perfect for Sunday dinner or holiday gatherings.

Ingredients (Serves 6)

For the Lamb

• 4–5 lb (1.8–2.3 kg) leg of lamb, bone-in or boneless
• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon fresh lemon juice

For the Potatoes

• 2 lb (900 g) baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon black pepper

Optional Vegetables

• 4 carrots, cut into large pieces
• 1 large onion, cut into wedges

Instructions

1. Preheat the Oven

• Preheat the oven to 375°F (190°C).

2. Season the Lamb

• Pat the lamb dry with paper towels.
• In a small bowl, mix the olive oil, garlic, rosemary, thyme, oregano, salt, pepper, Dijon mustard, and lemon juice.
• Rub the mixture all over the lamb.

3. Prepare the Potatoes

• In a large bowl, toss the potatoes (and carrots and onion, if using) with the olive oil, garlic powder, paprika, rosemary, salt, and pepper.

4. Roast

• Place the lamb on a rack in a roasting pan.
• Arrange the potatoes and vegetables around the lamb.
• Roast until the lamb reaches your preferred internal temperature:

• Stir the potatoes once or twice during cooking so they brown evenly.

5. Rest

• Transfer the lamb to a cutting board and loosely tent with foil.
• Let it rest for 15–20 minutes before slicing.

6. Serve

• Slice the lamb against the grain.
• Serve with the roasted potatoes and vegetables.
• Spoon the pan juices over the meat for extra flavor.

Optional Gravy

1. Pour the pan drippings into a saucepan.
2. Skim off excess fat.
3. Add 1 cup beef or lamb broth.
4. Simmer for 5 minutes.
5. Thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, if desired.

Serving Suggestions

• Mint sauce or mint jelly
• Steamed green beans
• Roasted asparagus
• Yorkshire pudding
• Garden salad

Tips

• Bring the lamb to room temperature for 30–45 minutes before roasting for more even cooking.
• Use a meat thermometer for the most accurate results.
• Letting the lamb rest before slicing helps keep it juicy.
• For crispier potatoes, spread them in a single layer and avoid overcrowding the pan.

Prep Time: 20 minutes
Cook Time: 1½–2 hours (depending on the size of the lamb and desired doneness)
Rest Time: 15–20 minutes
Total Time: About 2–2½ hours
Servings: 6