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Vampire Garlic and Herb Roasted Leg of Lamb with Potatoes
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large roasting pan
  • Oven
  • Small mixing bowl

Ingredients
  

  • 3 lb bone-in leg of lamb
  • 10 garlic cloves, minced
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tsp dried oregano
  • 1.5 lbs Yukon gold potatoes, cut into 2-inch chunks
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Heat the oven to 325°F. Pat the leg of lamb dry with paper towels and place it in a large roasting pan.
  • In a small bowl, mix the minced garlic, olive oil, rosemary, thyme, oregano, salt, and pepper until it forms a paste.
  • Rub the garlic herb paste all over the surface of the lamb, pressing it in so it sticks.
  • Arrange the potato chunks around the lamb in the pan and turn them once to coat lightly with any extra paste that falls off.
  • Roast for 2 hours, or until the lamb reaches 135°F in the thickest part for medium-rare. Stir the potatoes once halfway through cooking.
  • Remove the pan from the oven and let the lamb rest for 15 minutes before slicing. Serve the potatoes straight from the pan.

Notes

Let the lamb rest the full 15 minutes so the juices stay inside the meat instead of running out when sliced. If the potatoes need more color after the lamb is done, spread them in a single layer and run the pan under the broiler for a few minutes. Leftovers keep well in the fridge for three days and reheat nicely in a 350°F oven to keep the potatoes from getting soggy.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large roasting pan, Oven, Small mixing bowl