This roasted leg of lamb over baby potatoes is totally fancy, but no fuss to make! The lamb has an incredible salty, garlicky char on the outside, and is juicy and tender when you slice it. As the lamb roasts in the oven, the potatoes will cook in the lamb fat, and have an incredible, almost sweet, flavor to them. I am getting super hungry just thinking about this!
I learned how to make a lamb roast from Ina Garten recipes, but I have made this roasted leg of lamb over baby potatoes recipe more of my own… with the portion size of the lamb, herbs, and some preparation changes.
roasted leg of lamb over baby potatoes
The lamb has an incredible salty, garlicky char on the outside, and is juicy and tender when you slice it. As the lamb roasts in the oven, the potatoes will cook in the lamb fat, and have an incredible, almost sweet, flavor to them.
- 1 head of garlic, peeled
- 1 large sprig rosemary
- 2 T unsalted butter, at room temperature
- 2 T kosher salt
- 1 t pepper
- 4 lbs small potatoes, unpeeled and cleaned
- 2 T extra virgin olive oil
- 1 3 1/2 lb boneless leg of lamb, trimmed of excess fat and tied up
- flaky sea salt, like Maldon, for finishing, (optional)
Place garlic, rosemary, butter, 1 T salt, and 1/2 t pepper in a food processor or blender. Blend until the ingredients are completely combined and have almost formed a paste. Place the potatoes in a large baking dish and toss in the olive oil, and remaining salt and pepper. Coat the lamb in the herbed garlic butter, and allow to stand, uncovered, for 1 hour.
Preheat oven to 450 F. Set rack in the lower third of the oven so that the lamb will be sitting in the center. Place lamb in the oven, and roast for about 45 minutes, or until a thermometer inserted in the center reads 135 (for rare) to 145 (for medium). If the lamb starts to brown too much, tent with aluminum foil to avoid burning the outside of the lamb.
Allow the lamb to rest for at least 20 minutes before serving.