Herb-Roasted Lamb

Total Time:
2 hr 20 min
Prep:
15 min
Inactive:
50 min
Cook:
1 hr 15 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 12 large unpeeled garlic cloves, divided
  • 1 tablespoon chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 (6-pound) boneless leg of lamb, trimmed and tied
  • 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
  • 2 tablespoons good olive oil
Directions
Watch how to make this recipe

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.


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4.4 78
I followed this recipe to the letter.  My oven is properly calibrated. I use a supplemental oven thermometer plus an instant-read thermometer.  Heeding the advice of other here, I paid close attention to the goal inner temperature, rather than the cooking time.  I properly rested the meet after the internal temperature read 130F.  Unfortunately, the meat was way overcooked. The garlic-rosemary topping was a bitter, burned mess, and the meat, other than at the perimeter of the roast, was tasteless.  I don't appreciate spending $90 on a piece of meat, spending all this time and having a result that basically ruined our Easter dinner.  Had this been served to me in a restaurant, I would definitely have sent it back to the kitchen.  I would not make this again, nor would I advise others to do so. item not reviewed by moderator and published
I wish I had turned the heat down. I unfortunately found out the hard way.  Lamb takes patience there's no way to rush it!  Be sure to marinate lamb for a few hours or overnight.  Also turn that oven down after 10 minutes and let it slow cook. This method just doesn't work well. item not reviewed by moderator and published
My family loved this recipe.  I cooked it as directed and it came out medium rare and perfect. item not reviewed by moderator and published
Tried this recipe for the first time today. Also first time cooking lamb. Super easy to follow. Very yummy. Even the kids ate it. Cooked it a little longer to make it a little more well done (kids). Definitely recommend adding potatoes and even carrots to the pan. They were so tender and the drippings made them sooooo good! item not reviewed by moderator and published
Folks! The recipe has an error.  For those of you who stated 450 degrees is to high for an hour and hour and half.  What's missing is you should only cook the lamb for the first 10 minutes at 450 (to seal in the juices).  Then reduce to 375 degrees and cook as directed.  item not reviewed by moderator and published
Made this for dinner and it was great.  Super easy to prepare and tasty in the end with a few minor modifications.  I believe that the 450 degree temp as written in this recipe applies to the first 15 minutes of roasting.  I found this when comparing to other recipes.   After that, I turned the oven temp down to 350 until an internal temp of 145 was reached, which was about an our for a 3.50 lb roast.  The only issue I had was that some of the larger baby red potatoes were still a little too firm with this shorter length of cooking time.  Next time, I will be sure to cut in half.  Also threw in some carrots.  Served with a balsamic reduction sauce and some fresh roasted asparagus.  My family inhaled it all! item not reviewed by moderator and published
I tried this recipe today. It was the easily the least complicated recipe for leg of lamb and it worked great. The key is to use a thermocouple thermometer. You have to be able to know the temperature inside the cut of meat. If you do your leg of lamb will come out perfect every time. I cooked mine to 145 degrees internal temp and just like the recipe said it came out medium slightly pink inside. If you like it more rare just cook it until internal temp is 135 oF. I ignored the cooking time. All I did was stick a thermocouple in the cute of meat and roast it at 450 oF. When it reached internal temp of 145 I pulled it out an wrapped it in aluminum foil...let it rest for 20 minutes and viola! This is not an easy cut of meat to cook but the Ina Garten recipe works great. They key is to use the milk solid in the butter to brown the outside of the meat. To do this without butter would require broiling which is problematic if the meat is wrapped in nylon netting item not reviewed by moderator and published
Temp too high! Turned it down as it was getting over-browned. Roasting potatoes separately might have been better as they would have been crispy. The flavor was good, but even though the lamb was still rare, the potatoes were overcooked. Seasonings were great. item not reviewed by moderator and published
My family loved this leg of lamb for Easter. I used a digital meat thermometer and it took 1 hr 25 mins for my 3 lb. boneless leg to reach 135 degrees. The potatoes came out fabulously. My 3 yr old kept asking for "more meat!" I deglazed the roasting pan with some red wine to make a gravy to rave reviews. item not reviewed by moderator and published
I agree with everyone else who said that 450 for 1 1/4 hours for 135/rare was too high and/or too long. Even though I turned the heat down after the smoke detector was set off after 30 minutes at 450, the lamb was well done and tough and we like ours rare. Will try again but will use an instant read thermometer and try to not over cook it. I did not use the potatoes. item not reviewed by moderator and published
BAREFOOT CONTESSA, PUT ON YOUR BEST MANOLO BLAHNIK'S and come to my place for a fantastic lamb dinner!!!! This recipe is now among my top 10 favorites of all-time. This past week I cooked this recipe for my son and his family, in-laws and friends and everyone raved over it---AND THEY WERE SOUTHERNERS WHO NEVER ATE LAMB BEFORE. Think about it...that's how good it was. I followed the recipe as written and it turned out perfectly. Make sure that you bring the roast to room temp and marinate for about 45 min to an hour for flavor that goes beyond imagination. And, the potatoes with that wonderful flavor is the best. THANK YOU BAREFOOT CONTESSA!!!! item not reviewed by moderator and published
I *LOVE* this recipe. I've made it several times and each time gets better and better! DH and I like our lamb a little more cooked so we wait and let the internal temp up a few degrees. Tonight, since we've gone virtually carb/starch free in our house, I'm leaving out the potatoes (which always come out SO GOOD!!!) and adding in some veggies instead! I will update on how fabulous it comes out. :) p.s. I also agree that investing a good oven thermometer is the way to go. We got one for our Thanksgiving bird a few years ago and could not have pulled off this recipe (i.e. not burned the roast) without it. Well worth the investment! item not reviewed by moderator and published
OH MY OH MY!!!! This turned out PERFECT... I followed the recipe to a T except I used a 3.8 pound leg of lamb as that was the biggest available.. I quartered Yukon Gold potatoes and put under the roast as directed... Those too were perfect!! It very important to use a thermometer as it is a guessing game otherwise... I have one on my oven and took mine out when it reached 120 ( about one hour) as the roast will continue to cook while it rests.. I let rest for about 20 minutes and it was nice and pink in the middle and just cooked on the outer edge.. You could cut this with a fork... The flavors were so good... I could go on and on how good this meal was.. I served with asparagus. My dad thought he was in heaven,, will make this often item not reviewed by moderator and published
I made this recipe and I put the lamb on a rack and I did not cook the potatoes underneath. I cooked yams separately in foil. I figured that I would have to reduce the cooking time and I used a good thermometer and watched it until it registered 137 degrees. I'ts really important to let the raw lamb comes to room temperature (30-60 mins) before cooking and after it reaches the desired temperature registered by the thermometer to let it rest for at least 20 mins. My roast came out perfectly medium rare in the middle and pink on the outside. I recommend putting water, chicken stock or white wine in the bottom of the roasting pan during the cooking so that you can use the pan juices for a gravy and then it shouldn't set off your smoke detector. My entire family loved it and I will definitely make it again! item not reviewed by moderator and published
My first experience with preparing lamb. Make sure the butcher has prepared the lamb according to recipe. Mine was not, so I had to return to the butcher for a re-do. Thankfully, that was the most difficult issue to deal with. I followed the recipe, exactly. It was beautiful! My husband loved the preparation. Very lovely presentation. item not reviewed by moderator and published
My first lamb failure. It was tough and overcooked after following the directions to a T! 450 always sets off my smoke alarm. I'd hoped the high temp would save time over my preferred slow roast, but it was a flop. item not reviewed by moderator and published
The best way to really tell the temp of your roast so. You won't ruin a costly piece of meat, is to buy a great oven thermometer! I bought a thermo works that you put inside the meat and it attaches to anything metal so it's an easy read....you set the time for the temp of whatever degree temp you like ( I always prefer med- rare!) I have never had anything come out bad yet! Ever if you set it two hours ahead of your desired cooking time it will automaticaly notify you when it has reached the desired temp! It is WELL worth the money! item not reviewed by moderator and published
I agree that the cooking time is something that needs closer monitoring than is strictly indicated in the recipe, but the flavors are spot on. Definitely worth making again! item not reviewed by moderator and published
I should have gone w/my instincts, thinking that 450 for a boneless leg that roasts over an hour seemed too long. But Ina's recipes have been reliable so I followed the cooking time direction. When I checked after one hour, the lamb was 180 degrees. Ruined. Although I did not cook it on top of potatoes, I don't think that made a difference. In any case. check the meat temp -- probably after a half hour. item not reviewed by moderator and published
Delicious! It was impossible for me to find a 6lb boneless leg of lamb, but since I was just feeding 4 I settled for a 3.8lb piece. I started cooking at 400 degrees, but after 20 minutes turned it down to 350. I then checked the temperature every 15-20 minutes, for a total cooking time of about 1 hour 10 minutes. Everything about the lamb was wonderful, and I didn't tweak the recipe at all. I highly recommend this recipe. item not reviewed by moderator and published
Fantastic! I kept it at the 450 the whole time and did lightly cover with foil when it started to brown a bit too much. My family devoured it! I used the ingredients for the rub as suggested but had a much smaller roast (closer to 4 pounds and it was great... so if you're doing a 6 pounder you might want to up the rub ingredients. Ina does it again! item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
Terrific flavor and a hit at Easter dinner. However, I had difficulties with the 450 temp...set off my fire alarm and started to over-brown the roast before totally done. I had to decrease the temp and tent it with foil to finish it. Next time I might try browning it first on the stove top then roast at a lower temp. The seasonings were great. I made gravy out of the pan juices...yum!!! item not reviewed by moderator and published
So simple, yet so flavorful! This is one to keep on hand! The garlic and rosemary really do great on the grill! item not reviewed by moderator and published
SUPER yummy. i cooked it for Easter for my boyfriend who has never eaten lamb and he absolutely loved it! Be careful with the cooking times as all ovens vary. Key note -- meat thermometer is a must. item not reviewed by moderator and published
Very easy and oh so delicious! I might suggest to those found this over cooked to look to the height of your roasting pan sides. Mine is 3.5 or 4". It kept potatoes from drying and roast from over-browning. Roasted at a steady 450 degrees. Resting time made it perfect. I had coated the roast in a mixture of olive oil, fresh rosemary and rough chopped garlic the night before. TYVM Ms. Garten item not reviewed by moderator and published
This was easy and great... despite probably overcooking it a bit. I set thermometer to rare, but it still was well done. Next time, I'll place my thermometer closer to edge to get earlier warning. I used regular and sweet potatoes roughly quartered and I upped the whole garlic (was great removed and spread on bread. The sweet potatoes were a nice addition. Repeatable .... next time I see meat on sale ;- item not reviewed by moderator and published
Absolutely delicious! Made it for Christmas dinner, just like the recipe (except added baby carrots. So easy, so good. First experience with leg of lamb, and I'm so glad I tried it! -I do admit the meat was expensive, but we got several meals out of it, and that was just with 3.5 lbs. Thank you, Ina! item not reviewed by moderator and published
What can I say other than perfection. I followed your directions exactly and it came out perfect, med rare in the middle and med on the ends, just the way my husband likes it! I had a smaller roast so I adjusted the time but other than that. Served this last night and the flavor was wonderful, even the potatos came out garlicy with a little crisp around the edges. I did use the meat thermometer and registered 137 degrees. This ones a keeper. Thank you again for another fabulous recipe! item not reviewed by moderator and published
just loved it, I overcooked it so it was dry a little but still great: item not reviewed by moderator and published
Delicious flavor throughout. I overcooked it a bit and the flavor was still delicious. Next time will defintely watch out for the time! item not reviewed by moderator and published
I've made this lamb several times and my family loves it... including my 3 year old pre-schooler! I married into a big Serbian Family (the Serbs know their meats! and my mother-in-law was wowed by this recipe. Thanks Ina! item not reviewed by moderator and published
I used this recipe on lamb chops it was fabulous! Great Mix of herbs. item not reviewed by moderator and published
just plain delicious! Thanks again Ina, my husband Michael LOVED IT TOO! I would definitely make this again. item not reviewed by moderator and published
I tested this dish tonight because I was considering serving it for a dinner party this weekend. It was absolutely delicious. I didn't think I was going to love it, but I do. It is easy and elegant and I can't wait to serve it to my guests. People said it was too salty, but that is how it is supposed to taste, garlicky and salty and rosemary-y. Ha. It was very flavorful. I cooked it at 450 for about fifteen minutes before I realized that was going to be too hot (and I have a viking and it was clean). I turned it down to 350 for about 45 minutes and then back up to 450 for the last 15 minutes (and I still smoked up the house). Make this, you will love it. Ina does it again. How? She is right all the time! item not reviewed by moderator and published
I made this over the Christmas holidays and got rave reviews.. Ina you are a culinary genus ... the flavors were intense and it gets better with age>>.lol item not reviewed by moderator and published
We made this last night for a dinner party and it was perfect! Did everything exactly and the lamb and potatoes both came out wonderfully and perfectly cooked. We used a digital thermometer, which I think is vital to cooking meat perfectly every time. Lovely, easy dish--Thanks Ina! item not reviewed by moderator and published
I almost gave the recipe only 4 stars b/c it my house super-smokey. Alarms kept going off. BUT the taste was so perfect...moist, tender, fabulous "crust." I just couldn't do it. This is THE lamb recipe for our family. Make sure the potatoes are around the lamb, not under it, or they won't roast. item not reviewed by moderator and published
I make Lamb all the time and this recipe provides the basic for anyone who is not use to cooking Lamb. I would recommend cooking at 350 degrees if you are not a person who cooks often. I also like the idea of adding carrots to the potatoes. I used Thyme instead of Rosemary and this works just fine if you do not like the tast of Rosemary. I also covered my Lamb with a sweet chill sauce after I added the herb mixuture, this will prevent the garlic from burning and add a little extra flavor plus a great sauce to poor over the lamb when serving. You can find the sweet chill sauce in your grocery store in the Oriental aisle. Curry and Lamb goes well together so I also added a little curry to my rub. My kids even love this recipe!!! Good luck everyone :-) item not reviewed by moderator and published
Can someone tell me what could I have done wrong? The lamb still turned out great, But after about an hour and a half at 450 degrees (convection, mind you), I had to take the potatoes out and leave the lamb in for another 40 minutes. Until it reached 135 degrees. Wrong roasting pan? Whatever... It still turned out great. item not reviewed by moderator and published
After reading other recipes that stated cooking at 350, I was hesitant to try this. But I did and it turned out beautifully. My garlic rub did start to burn after 45 min, so I had to lightly cover with aluminum foil, but it still came out perfect. This was my first attempt at leg of lamb, and we were so pleased. item not reviewed by moderator and published
I tried this for Easter for a group of 10. I thought it would be enough so I made two 5 lb roasts. One would have been enough. This lamb was perfect. I used my oven probe and cooked the roast to 143 degrees, which was a little "medium" for my taste. I probably could have cooked it to 135 and it would have been perfect. The rub was outstanding. Everyone loved it. Also, I added carrots and onions to the potatoes. The veggies cooked perfectly as well. item not reviewed by moderator and published
Not only was this so easy, but delicious!! I left the rosemary out; I don?t care for rosemary, but added horseradish to the rub. Also, I added carrots with the potatoes. Next time I will include sweet potatoes. I received rave reviews from the family. Thanks Ina!! Sheila from Chicago item not reviewed by moderator and published
This was my first time making lamb. My husband had it before in Israel, so I was a little nervous to live up to what he remembered. It was delicious! the potatos came out wonderfully as well. I did marinate the lamb in a 1/2 and 1/2 mixture of milk and buttermilk overnight before hand, which was recommended to me by someone in the restaurant business. Was very happy with the result! Definitely going to be a keeper for special occasions! My husband, in-laws and parents all loved it! item not reviewed by moderator and published
THis was Excellent! I couldn't find an 6 lb leg of lamb, so I got a 3.8 lb from Sam's. I trimmed it myself and tied it. I cooked it for 1H15M and it was good - a little rare for me but everyone else loved it. Now for the taste... LOVED IT! The roasted garlic and potatoes were great. I served this for my in-laws... BIG HIT! LOVE YOU INA! item not reviewed by moderator and published
I'm Australian and eat lamb all the time - this recipe was fantastic. My 8 dinner guests, including one very lamb-biased Irishman, ate every last bite and there wasn't a morsel of the roasted potatoes left either. I live in Oregon and couldn't get Australian leg with the bone so went with next best NZ lamb and it was just delightful. Good quality grass fed lamb makes a huge difference. This recipe was easy and just thinking about the potatoes cooked in the lamb drippings makes my mouth water. As Ina would say "that can't be bad". ENJOY!! item not reviewed by moderator and published
I have made this twice now. Both times I left out the potatoes. It has turned out fantastic. My boyfriend says it gets better every time! To address some of the issues: 1) You don't have to put as much salt in as the recipe calls for. If you normally don't put a lot of salt in food, don't put a lot of salt in the rub. 2) I had no trouble with the temperature. The key is to use a meat thermometer, not go by the time suggested. I cannot stress the importance of a thermometer. Overall, great lamb recipe. Will definately be making this one again. :-) item not reviewed by moderator and published
Please help! Anyone who has made this recipe before. Is MY oven out of whack or does anyone else have a problem with this high a temperature (in a conventional electric oven) for this length of time. I read a few reviews that complained the temp was too high and resulted in burned out potatoes and dried out meat, but the overwhelming majority of reviews were glowing. I love Ina's recipes as a rule, and would love to try this for Easter, but am very unsure of using that high a temp for that period of time - especially on a delicate cut like a Frenched rack of lamb. Feedback would be most welcome - because I'm wondering if the oven should be preheated to 450 and then turned down. H E L P !! item not reviewed by moderator and published
this was the FIRST receipe i tried from Ina that was N.G. 1-not enough salt,2-tuff and rubbery,3-could be because ???no liquid??? no clue what happened!.......i am willing to listen to ur advise.... item not reviewed by moderator and published
EASY to make INCREDIBLY flavorful, but not overbearing FRESH HERBS make the difference My family loves lamb & eats all different preparations, this recipe is foolproof & DELICIOUS!!!! item not reviewed by moderator and published
it was just me and my husband so i used 4 baby lamb chops, and i also used 2 small red potatoes carrots and some small onions chopped up in to bite sized pieces. I used a little chicken stock and some white wine and pored it over the veggies to give them extra flavor and caramalization, while i was roasting them followed everything else the same... Love you and you are my favorite chef thanks ina item not reviewed by moderator and published
It was ok, but no one wanted seconds or the leftovers. item not reviewed by moderator and published
I too made this recipe for Easter this year (2009). I used fingerling potatoes and had double checked the recipe that also appeared in the Costco "In the Kitchen the Costco Way" cookbook since I was a little apprehensive with the recipe as I read it. The cookbook reflected the online recipe exactly, so I pressed on. My potatoes were hollowed and dried out. I was glad that I had a backup plan as a substitute. I will attempt this at a later date closely monitoring the potatoes and including them halfway through the cooking process of the lamb. item not reviewed by moderator and published
Did it on my oven under conventional roast and reduce the cooking time for 25-30 mins for medium rare-medium. I replaced the potato with sweet potato for a healthier option and make sure to diced the potato not too small and not to big: too small; they get burnt easily, and too big; they get under cook. The herb butter creates this amazing crust on the lamb, delicious!! Surprise this for your significant other or your friends, and they might think you bought it from a restaurant. item not reviewed by moderator and published
A terrific recipe! I made this for my husband's Valentine's dinner. It was very good, I ate far too much. Steamed asparagus in addition to the lamb and potatoes. Super meal all the way around!!!! item not reviewed by moderator and published
Instead of small red potatoes, I quartered the medium red potatoes, add green beans, asparagust. Tossed with olive oil, sea salt and black pepper.I cooked for 45 min for a 4.5 lbs leg of lamb.Came out perfect for the rare side. My husband and son love it.Definitely will make it again.Thank you Ina, You are always my favorite chef. I always find your recipes are very true to taste. The only one I was not too fond was the Salmon dish with panko bread crumbs. Otherwise, they are all winners.Lan from San Diego item not reviewed by moderator and published
had smaller lamb - and just halved the ingredients. Only needed 45 minutes for rare and was great! item not reviewed by moderator and published
I'm not a lamb eater but my husband loves it. This recipe is very easy, delicious and makes my hubby happy. item not reviewed by moderator and published
This recipe is so easy to make. Butcher needs to trim fat and remove bone. It is worth the money it costs to make. item not reviewed by moderator and published
le mouton etait tres tres bon surtout tres rafiner,merci barefoot . item not reviewed by moderator and published
Title says it all item not reviewed by moderator and published
I tried this recipe and the result is fantastic! I've got a lot of compliments from my friends and family! This recipe is true! Thank you Ina! item not reviewed by moderator and published
Little prep time, great flavor. Will prepare this many more times. item not reviewed by moderator and published
This was the most delicious lamb I have ever cooked! My mother-in-law's boyfriend had been turned off of lamb because of 'over-minting', and he loved this meal so much that he ate more lamb than the rest of us! It was an immensely satisfying meal! And a super easy recipe! item not reviewed by moderator and published
It looks good on a table. Easy to cook. And potato....soaked and baked in juice from lamb, crispy outside and soft inside. Amazing dish!!! item not reviewed by moderator and published
Be sure to get a good grade of lamb and to check with a meat thermometer. It can get tough if overcooked item not reviewed by moderator and published
I made this recipe for Easter dinner. My potatoes ended up burnt and way overdone and the roast itself started to burn on the outside. After only half an hour at 450 degrees, I realized that the oven was too hot. I turned it down to 350 for the remainder of the time but the damage was done. item not reviewed by moderator and published
one of the best lamb meals ever! great find! item not reviewed by moderator and published
i havent eaten any red meat for 27 years but when i cook it for my family the smell was so nice i thought id give it a go and i really enjoyed it so thank u for getting back into some red meat item not reviewed by moderator and published
extremely easy for someone who doesn't cook very often! item not reviewed by moderator and published
Yum! I was afraid to prepare lamb because of the failure I experienced the last time, but this was super simple and delicious! I had to cook the lamb a little more than 1 1/2 hours because it was still very rare in the middle. But it had great flavor. Even our guest who doesn't eat lamb raved about this! item not reviewed by moderator and published
very moist and full of flavor. It is a great dish if you hvae company over. item not reviewed by moderator and published
I spent $35.00 @ whole foods for lamb and followed instructions. The garlic turned black and did not flavor the meat. I am going back to my old method of inserting slivers of garlic into slits, marinating the meat on olive oil and rosemary and have to say that listening to Ina was not the right thing to do. item not reviewed by moderator and published
Love lamb - especially with garlic and rosemary. What a great meal. item not reviewed by moderator and published
Had this tonight and it turned out perfect. I always add honey to my lamb chops so I added a little drizzle to the leg, goes well with Ina's recipe. Simple and oh so good. item not reviewed by moderator and published
This was a very flavorful dish and very easy to prepare. item not reviewed by moderator and published
Preparation,taste(blending of herb and other seasonings),and cooking time ALL were great. Absolutely a winner! BRAVO !!! For someone who is a lover of lamb, it is the BEST lamb recipe I have tasted thus far. item not reviewed by moderator and published
My husbad and I have for over 25 years been in a gourmet cooking group which has quarterly theme dinners. I made this and took this to the Italian theme dinner last night and got rave reviews. This was a welcome surprise since I rarely use Italian dishes and I the only pizza I like are those with fusion toppings, such as duck. item not reviewed by moderator and published

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Easter