Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 bone-in leg of lamb (about 5 lb / 2.3 kg), fat trimmed
- 6 garlic cloves, thinly slivered
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 lemon (zest for rub; wedges for serving)
- 2 tsp kosher salt + 1 tsp black pepper (for lamb)
- 2 lb small Yukon Gold potatoes, halved
- 2 tbsp extra-virgin olive oil (for potatoes)
- 1 tsp kosher salt + 1/2 tsp black pepper (for potatoes)
- 1/2 cup low-sodium chicken stock
- 1 tbsp lemon juice + 1 tsp Dijon mustard
- 1 tbsp unsalted butter; chopped parsley (optional)
Do This
- 1. Stud lamb with garlic: make 1/2-inch slits all over and tuck in slivered garlic; season with salt and pepper.
- 2. Mix rub: olive oil, rosemary, oregano, and lemon zest; coat lamb. Marinate 2–24 hours; bring to room temp 45 minutes.
- 3. Heat oven to 450°F (232°C). Toss potatoes with oil, salt, and pepper in a roasting pan; set a rack over potatoes.
- 4. Roast lamb at 450°F for 15 minutes to brown.
- 5. Reduce oven to 325°F (163°C); continue roasting 70–80 minutes, until lamb hits 130°F (54–55°C) in the thickest part.
- 6. Rest lamb 20 minutes. Deglaze pan with stock; whisk in lemon juice, Dijon, and butter.
- 7. Slice lamb across the grain. Serve with roasted potatoes, warm pan drippings, and lemon wedges.
Why You’ll Love This Recipe
- Classic, aromatic flavors: rosemary, oregano, garlic, and bright lemon.
- Blush-pink, tender meat with a crisp, savory crust.
- One-pan convenience: lamb roasts over potatoes that soak up delicious drippings.
- Pan sauce comes together in minutes for a restaurant-quality finish.
Grocery List
- Produce: 1 lemon, 6 garlic cloves, fresh rosemary, fresh oregano, 2 lb Yukon Gold potatoes, flat-leaf parsley (optional)
- Dairy: Unsalted butter
- Pantry: Bone-in leg of lamb (about 5 lb), extra-virgin olive oil, kosher salt, black pepper, low-sodium chicken stock, Dijon mustard
Full Ingredients
Lemon-Herb Lamb
- 1 bone-in leg of lamb, about 5 lb (2.3 kg), fat cap trimmed and patted dry
- 6 garlic cloves, thinly slivered
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 lemon, finely zested (about 1 tbsp); cut into wedges for serving
Roasted Potatoes
- 2 lb (900 g) small Yukon Gold potatoes, halved
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Pan Drippings Sauce & Finish
- 1/2 cup (120 ml) low-sodium chicken stock (or water)
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tbsp cold unsalted butter
- 2 tbsp chopped flat-leaf parsley (optional)
Step-by-Step Instructions
Step 1: Stud the lamb with garlic
Pat the lamb dry. Using a sharp paring knife, make small 1/2-inch-deep slits every 1 to 2 inches all over the roast. Tuck the slivered garlic into the slits. Season the entire surface with 2 tsp kosher salt and 1 tsp black pepper, pressing to help it adhere.
Step 2: Make the lemon-herb rub
In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped rosemary, 1 tbsp chopped oregano, and the lemon zest. Rub this mixture all over the lamb, getting into the crevices. Place on a rack set in a roasting pan, cover loosely, and refrigerate for at least 2 hours and up to 24 hours for deeper flavor.
Step 3: Temper the lamb
Remove the lamb from the refrigerator 45 to 60 minutes before roasting so it cooks evenly. Meanwhile, position a rack in the lower-middle of the oven and preheat to 450°F (232°C).
Step 4: Prep the potatoes
In the roasting pan under the rack, toss the halved potatoes with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp pepper. Spread in an even layer. The lamb will roast on the rack above, letting flavorful drippings baste the potatoes.
Step 5: Start hot to brown the crust
Roast the lamb at 450°F (232°C) for 15 minutes to jump-start browning. Keep an eye on the potatoes; if any edges brown too quickly, stir them.
Step 6: Roast low and slow to target temperature
Reduce the oven to 325°F (163°C) and continue roasting until the lamb reaches 130°F (54–55°C) in the thickest part (avoid touching bone) for a blush-pink medium-rare after resting. This typically takes 70 to 80 minutes for a 5 lb roast, but go by temperature. Stir the potatoes once halfway through so they crisp evenly.
Step 7: Rest and make the pan sauce
Transfer the lamb to a carving board and tent loosely with foil. Rest 20 minutes. Tilt the roasting pan and spoon off excess fat, leaving the browned bits. Set the pan over medium heat, add 1/2 cup stock, and scrape up the fond. Whisk in 1 tbsp lemon juice and 1 tsp Dijon; simmer 2 to 3 minutes until slightly reduced. Off heat, swirl in 1 tbsp cold butter to gloss. Taste and adjust seasoning.
Step 8: Carve and serve
Slice the lamb thinly across the grain. Arrange on a warm platter with the roasted potatoes. Spoon some pan drippings over the meat, sprinkle with parsley if using, and finish with a squeeze of lemon. Serve extra sauce and lemon wedges at the table.
Pro Tips
- For the perfect blush-pink center, use a reliable instant-read thermometer and pull the lamb at 130°F; it will rise about 5°F as it rests.
- Score the fat cap lightly before rubbing to help the herb oil grip and to encourage even browning.
- Marinating overnight maximizes flavor; if short on time, even 2 hours helps.
- Resting is non-negotiable. It redistributes juices for cleaner slices.
- Roast on a rack over the potatoes to baste the spuds with savory drippings.
Variations
- Boneless, butterflied roast: Rub as directed and roast at 425°F (218°C) for about 60–75 minutes total, rolling and tying for even thickness.
- Spicy herb rub: Add 1 tsp crushed red pepper flakes and 1 tsp smoked paprika to the rub.
- Mediterranean twist: Add 2 tbsp chopped preserved lemon rind in place of fresh zest, and finish with oregano leaves and a drizzle of extra-virgin olive oil.
Storage & Make-Ahead
Marinate the lamb up to 24 hours ahead. Leftovers keep 3 to 4 days refrigerated in an airtight container or up to 2 months frozen. Reheat gently, covered, at 300°F (149°C) with a splash of stock to keep the meat moist. The roasted potatoes are best fresh but can be reheated at 400°F (204°C) for 10 to 12 minutes to re-crisp. Save the bone for a flavorful stock.
Nutrition (per serving)
Approximate: 650 calories; 52 g protein; 42 g fat; 28 g carbohydrates; 2 g fiber; 900 mg sodium. Values will vary with roast size, trimming, and how much pan sauce you use.
