Description
A beautifully roasted leg of lamb paired with golden baby potatoes, creating a delightful combination of flavors and textures perfect for any gathering.
Ingredients
Scale
- 1 bone-in or boneless leg of lamb
- 2 tbsp dijon mustard
- 1/4 cup olive oil
- 1 tbsp fresh thyme
- 1 1/2 tbsp chopped rosemary
- 5 to 6 finely minced garlic cloves
- 1 to 1 1/2 tbsp coarse Kosher salt
- 1 tsp ground black pepper
- 2 to 3 pounds baby potatoes
- 1 tbsp olive oil, salt, and black pepper (for potatoes)
- 1 tbsp herb blend – Italian or French
Instructions
- Preheat your oven to 350°F (177°C).
- Place the baby potatoes in a large casserole dish or roasting pan.
- Drizzle them with 1 tablespoon of olive oil and sprinkle with salt, black pepper, and 1 tablespoon of herb blend. Toss to coat.
- Mix together dijon mustard, olive oil, thyme, rosemary, minced garlic, salt, and black pepper to create a spread.
- Trim off any excessive fat from the lamb and score the fatty layer.
- Apply the prepared spread generously over the leg of lamb.
- Rest the seasoned leg of lamb on top of the potatoes in the roasting pan.
- Roast uncovered for 1 ½ to 2 ½ hours until desired doneness.
- Let the lamb rest for 15 to 20 minutes before carving.
Notes
Make the mustard herb spread a day in advance for enhanced flavor. Experiment with different herbs or spices.
- Prep Time: 60 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg