Roasted Leg of American Lamb with Potatoes & Lemon


June 21, 2022

Recipe provided by Adventures in Cooking | Seasonal Lifestyle Blog by Eva Kosmas Flores, courtesy of the American Lamb Board (Roast Leg of American Lamb with Potatoes & Lemon | American Lamb).


1 Bone-in leg of lamb, about 5 lbs

1 tbsp Kosher salt

2 tsp Kosher salt

1 tsp Freshly cracked black pepper

12 cloves Garlic, peeled & cut in half

1 tsp Extra-virgin olive oil

2 tbsp Extra-virgin olive oil

4 lbs Yukon gold potatoes, quartered

2 Organic lemons, cut into eighths

3/4 lbs Shallots, peeled & cut into quarters

3 tsp Dried oregano

2 tsp Dried rosemary

2 cups Vegetable stock

1/4 cup Fresh lemon juice

1/4 cup Dry white wine


1The night before cooking, use a paring knife to make 24 1-inch punctures around the leg of lamb. Rub it inside and out with 1 teaspoon of the olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Place ½ clove of garlic inside each puncture. Cover and refrigerate the leg overnight.

2Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the remaining 1 tbsp salt, oregano, rosemary, and ½ tsp black pepper.

3Toss together the potatoes, lemons, shallots, 2 tbsp extra virgin olive oil, and ⅔ of the spice mixture in a large roasting pan.

4Rub the leg of lamb with the remaining spice mixture, and place it on top of the veggies in the pan. Pour the vegetable stock, lemon juice, and white wine into the bottom of the pan.

5Place in the oven and roast until the internal temperature of the lamb leg reaches 140 degrees F, about 90 minutes, using a metal ladle to spoon the pan juices over the vegetables every 30 minutes.

6Remove and allow to rest for 10 minutes before carving + serving.