For the Potatoes
- 2 and 1/2 to 3 pounds yellow potatoes
- 8 tablespoons salted butter, melted
- 2 large cloves garlic, minced
- 1 and 1/2 teaspoons thyme
- 1 teaspoon parsley
- 1 and 1/2 teaspoons rosemary
- salt + pepper
For the Lamb
- 3 and 1/2 to 4 pounds lamb leg I used bone-in, it’s typically more flavorful to cook it with the bone in
- 1 Tablespoon olive oil
- 3 large cloves garlic, minced
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh rosemary, minced
Before you Begin: Let your piece of meat sit at room temp for an hour before cooking. You won’t get the best results if you put a piece of cold meat into a hot oven.
Prep the Potatoes: Preheat oven to 350 degrees F. Rinse and slice potatoes lengthwise into quarters (they’ll be long, thin discs). I don’t peel my potatoes but you can if the peel bothers you. Place the potatoes in the bottom of a large 9×13 pan and toss with the garlic, butter, and spices to coat the potatoes.
Prep the Lamb: Score the lamb with a sharp knife all over (this helps the seasoning to get inside the piece of meat so it’s flavorful throughout). Combine the olive oil, spices and garlic and rub this mixture all over the lamb.
Roasting Times: You’ll need to use a meat thermometer to check the doneness of your roast. If you want a medium rare piece of meat, cook for about 30 minutes per pound – ours was 3 and a half pounds and we cooked it for 1 hour 45 minutes, and the meat thermometer read 150 degrees F. If you want the lamb to be medium (a little less pink), cook it for about 2 hours, or until the meat thermometer reads 160 degrees.
Serve: Let the cooked meat rest out of the oven for 15 minutes before slicing – this helps ensure that the juices are sealed in so they don’t all run out, drying out the meat, when you cut it. Slice the meat against the grain for the tenderest pieces. Enjoy immediately!
Store: Store leftovers in an airtight container in the fridge for up to 6 days.
Recipe provided by Blue Bowl Recipes