Herb-Roasted Leg Of Lamb With Red Potatoes
Herb-roasted leg of lamb with red potatoes offers a tender, flavorful centerpiece infused with herbs and complemented by roasted potatoes, perfect for special gatherings or family dinners.
Ingredients
Instructions
- Mix wine, 1/2 cup lemon juice, 1 tablespoon olive oil, half of minced garlic, 1/2 tablespoon oregano, and 1/2 tablespoon rosemary in a small bowl.
- Place the leg of lamb in a large glass baking pan.
- Pour the wine mixture over the lamb.
- Cover and refrigerate the lamb overnight, turning occasionally.
- Cook the red potatoes in a large pot of boiling, salted water for 10 minutes.
- Drain and cool the potatoes.
- Cut the potatoes crosswise in half.
Tips & Substitutions
For a more intense flavor, marinate the lamb for up to 24 hours. If you don't have fresh lemon juice, bottled lemon juice can be used, but fresh is preferred for brightness. To save time, use pre-cut red potatoes or substitute with Yukon Gold potatoes. If you like a bit of heat, consider adding red pepper flakes to the marinade.
Serving Suggestions
This dish pairs beautifully with a side of roasted vegetables or a fresh green salad to balance the richness of the lamb. Consider serving it with crusty bread to soak up the flavorful juices. A glass of dry red wine complements the meal perfectly, enhancing the flavors of the herb-roasted leg of lamb.
Storage & Reheating
Leftover herb-roasted leg of lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a covered dish in a 325°F oven until warmed through, about 20-30 minutes. For best results, reheat the potatoes separately in a skillet with a splash of olive oil.
Nutrition & Diet Analysis (per serving)
Each serving of Herb-Roasted Leg Of Lamb With Red Potatoes contains roughly 1492 calories, with 31g protein, 156g carbohydrates, and 48g fat. It is an excellent source of iron (179% of the Daily Value), dietary fiber (115% of the Daily Value), and calcium (84% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1304mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use a rack of lamb or lamb shoulder, but cooking times will vary. Be sure to adjust accordingly based on the size and thickness of the cut. A rack of lamb will cook faster, so use a meat thermometer to ensure it reaches your desired doneness.
What should I do if the lamb is cooking too quickly?
If you notice the lamb is browning too quickly, cover it loosely with aluminum foil to prevent burning while allowing it to continue cooking. This will help maintain moisture and ensure even cooking throughout the meat.
Can I make this recipe ahead of time?
Absolutely! You can marinate the lamb a day in advance and store it in the refrigerator. Additionally, you can cook the lamb and potatoes the day before serving. Just reheat everything gently to preserve flavor and texture. This makes it an excellent option for entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).