When planning how large a leg of lamb to order, you should figure on a pound of meat (uncooked) per person. Smaller legs are tastier and yield more tender roasts so opt for two smaller legs rather than an overly large one. Estimate 20-25 minutes of roasting time per pound of meat.
I like to marinate the leg of lamb in the refrigerator for at least an hour or two before roasting.
- 1 leg of lamb (bone in, trimmed of excess fat, mine was about 9 lbs.)
- 5 lbs. potatoes (yellow, peeled and cut into wedges)
- For the Marinade:
- 3/4 cup olive oil
- 2 lemons (juiced)
- 4 cloves garlic (smashed)
- 2 sprigs of rosemary (leaves stripped from stem)
- 2 tbsp. coarse salt
- 1 tsp. black pepper freshly ground
- For the Potatoes:
- 1/4 cup olive oil (for drizzling)
- Pinch salt
- Pinch black pepper (freshly ground)
- 2 lemons (juiced)
- 1 tsp. garlic powder
- 2 tsp. dried oregano
- 1 tsp. dried rosemary
Make the marinade:
- Add the ingredients to a blender or food processor and process until smooth. The marinade should be thicker in consistency so it doesn’t run off the meat while cooking and forms a bit of a crust.
- Place the meat in a large roasting pan. Brush the marinade on in thicker layer covering as much meat as possible. Refrigerate until ready to roast.
- Preheat the oven to 425 degrees.
- Add the potatoes to a large bowl. Drizzle with olive oil and then season with salt and pepper. Add the garlic powder, oregano, and rosemary and toss the potatoes well to cover.
- Place the potatoes in the bottom of the roasting pan and make a well in the center. Lay the leg of lamb on top of the potatoes.
- Roast at 425 degrees for 20 minutes. Lower the temperature the 350 degrees and continue to roast uncovered. A 9-pound leg will take approximately 3 hours to cook.
- Be sure to baste the potatoes and the lamb with pan juices while they are cooking.
- It’s best to use a reliable meat thermometer to gauge doneness because ovens tend to vary. I like to remove the lamb from the oven when a thermometer inserted into the meatiest part of the leg reaches 155 degrees (F).
- Remove the leg of lamb to a platter, cover, and allow it to rest for at least 15 minutes before slicing.
- While the lamb is resting, you can increase the heat of the oven to a low broil setting and give the potatoes a little extra color if needed. Otherwise, remove the potatoes to a platter, give them a squeeze of lemon and a sprinkle of salt and then serve with the sliced lamb.
|Nutritional Guidelines (per serving)|
|Total Fat||100 g|
|Saturated Fat||37 g|
|Unsaturated Fat||48 g|
|Dietary Fiber||6 g|