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Perfect Herb-Crusted Leg of Lamb Recipe with Easy Rosemary Potatoes

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A reliably delicious and surprisingly simple herb-crusted leg of lamb paired with fragrant rosemary potatoes, perfect for special dinners or family feasts.

Ingredients

Scale
  • 1 (around 4 to 5 pounds / 1.8 to 2.3 kg) bone-in leg of lamb, trimmed of excess fat
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper, to taste
  • 1.5 pounds (700 g) baby gold or red potatoes, halved or quartered if large
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 3 cloves garlic, smashed
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the leg of lamb dry with paper towels. Using a sharp knife, score the fat layer in a diamond pattern.
  3. In a bowl, combine minced garlic, chopped rosemary, thyme, Dijon mustard, olive oil, salt, and pepper. Stir until you have a thick, fragrant paste.
  4. Rub the herb mixture generously all over the leg of lamb, making sure to get into the scored fat and crevices. Set aside for about 15 minutes to let the flavors meld.
  5. Toss the halved baby potatoes with olive oil, rosemary, smashed garlic cloves, salt, and pepper. Set aside.
  6. Heat a large oven-proof skillet or roasting pan over medium-high heat. Place the lamb fat-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 3-4 minutes.
  7. Nestle the potatoes around the lamb in the pan. Drizzle a little extra olive oil over the potatoes.
  8. Transfer the pan to the preheated oven. Roast for about 60-75 minutes for medium-rare (internal temperature of 135°F / 57°C). For medium, aim for 145°F (63°C). Use a meat thermometer to check doneness.
  9. Remove the lamb from the oven, tent loosely with foil, and let it rest for 15-20 minutes.
  10. While resting, the potatoes will continue to crisp up in the residual oven heat—check them and give a gentle toss if needed for even browning.
  11. Slice the lamb against the grain and serve alongside the rosemary potatoes. Spoon any pan juices over the top for extra flavor.

Notes

Score the fat layer on the lamb to help the herb crust stick and render fat better. Rest the lamb for 15-20 minutes after roasting to keep it juicy. If potatoes crisp too quickly, loosely cover with foil halfway through roasting. Use a meat thermometer to ensure perfect doneness. Leftovers reheat well at 300°F covered with foil.

Nutrition

Keywords: leg of lamb, herb crust, rosemary potatoes, roasted lamb, easy lamb recipe, dinner, family meal, savory herbs

Find it online: https://bitefuljoy.com/perfect-herb-crusted-leg-of-lamb-recipe-with-easy-rosemary-potatoes/