Herb-Roasted Lamb

Total Time:
2 hr 20 min
15 min
50 min
1 hr 15 min

10 servings

  • 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

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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4.5 72
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

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