1 Bone-in leg of lamb, about 5 lbs
1 tbsp Kosher salt
2 tsp Kosher salt
1 tsp Freshly cracked black pepper
12 Garlic, peeled & cut in half
1 tsp Extra-virgin olive oil
2 tbsp Extra-virgin olive oil
4 Yukon gold potatoes, quartered
2 Organic lemons, cut into eighths
0.75 Shallots, peeled & cut into quarters
3 tsp Dried oregano
2 tsp Dried rosemary
2 Vegetable stock
0.25 cup Fresh lemon juice
0.25 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.
Ingredients
1 Bone-in leg of lamb, about 5 lbs
1 tbsp Kosher salt
2 tsp Kosher salt
1 tsp Freshly cracked black pepper
12 Garlic, peeled & cut in half
1 tsp Extra-virgin olive oil
2 tbsp Extra-virgin olive oil
4 Yukon gold potatoes, quartered
2 Organic lemons, cut into eighths
0.75 Shallots, peeled & cut into quarters
3 tsp Dried oregano
2 tsp Dried rosemary
2 Vegetable stock
0.25 cup Fresh lemon juice
0.25 cup Dry white wine
Directions
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.
Roasted Leg of American Lamb with Potatoes & Lemon
