Recipes Nugget Markets Signature Recipes
Roasted Leg of Lamb
- Prep time
- 20 minutes PT20M
- Cook time
- 2 hours 15 minutes–2 hours 45 minutes PT15.033333333333M
- Yield
- 10–12 servings
- Difficulty
For a stunning centerpiece to your feast, serve this succulent, herbaceous leg of lamb on a bed of crushed roasted potatoes.
Ingredients
Leg of Lamb:
- 1 bone-in leg of lamb (9 pounds)
- ½ cup olive oil
- ½ cup garlic, chopped
- 1 bunch rosemary, chopped
- ¼ cup mint, chopped
- Kosher salt and black pepper, to taste
Crushed Potatoes:
- 2½ pounds yellow marble potatoes
- 6 tablespoons extra virgin olive oil, divided
- Kosher salt and black pepper, to taste
- 6 cloves garlic, sliced thin
- Zest of 1 lemon
- 1 bunch Italian parsley
Preparation
Remove lamb from refrigeration 1 hour before cooking. Lightly score the fat on the exterior of the leg, not cutting into the flesh, then season with salt and pepper.
Heat oven to 325°F.
In a work bowl, combine the olive oil, garlic, rosemary and mint. Rub the herb mixture evenly over the entire leg of lamb, then place fat-side up on a roasting rack on a lined baking sheet or roasting pan. Place in oven and roast to an internal temperature of 125–130°F for medium, about 2½ hours. Remove from oven and let rest loosely tented with foil for at least 30 minutes before carving.
Toss potatoes with 2 tablespoons olive oil plus salt and pepper in a work bowl. Place potatoes on a lined baking sheet and roast in the oven with the lamb until the potatoes are tender, about 45 minutes. Remove potatoes from oven and let cool to room temperature, then crush with the back of a spoon to flatten.
Heat remaining olive oil on medium heat. Add sliced garlic and cook until just beginning to toast. Add lemon zest and parsley and cook for 10 seconds, then transfer to a work bowl with the potatoes and toss to coat.
Place potatoes on a lined baking sheet and place back in the oven for 10 minutes to reheat before serving.