Best 9 Herbed Roast Leg Of Lamb With Roasted Onions And Potatoes Recipes

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A classic dish that is sure to impress your friends and family, herbed roast leg of lamb with roasted onions and potatoes is a hearty and flavorful main course perfect for any special occasion. The combination of tender lamb, roasted vegetables, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through every step of the process, providing you with all the necessary tips and tricks to create a dish that will be the star of your next gathering.

Let's cook with our recipes!

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

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

Steps:

  • 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. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

HERBED ROAST LEG OF LAMB WITH ROASTED ONIONS AND POTATOES



Herbed Roast Leg of Lamb with Roasted Onions and Potatoes image

Categories     Lamb     Onion     Potato     Marinate     Roast     Easter     Rosemary     Chill     Thyme     Gourmet

Yield Serves 8

Number Of Ingredients 16

1/3 cup Dijon-style mustard
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon crumbled dried plus fresh rosemary sprigs for garnish
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon crumbled dried plus fresh thyme sprigs for garnish
1 1/2 tablespoons soy sauce
1/4 cup dry white wine
4 tablespoons olive oil
an 8-pound leg of lamb, the pelvic bone removed and the lamb tied
2 pounds (about 40) small white onions, blanched in boiling water for 2 minutes, drained, and peeled
2 large carrots, cut into 1/2-inch pieces
2 1/2 pounds (about 40) small red or white potatoes, cooked in boiling salted water for 10 minutes, drained, and halved
For the gravy
1 cup dry red wine
2 cups beef broth
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour

Steps:

  • In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
  • Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.
  • Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.
  • Make the gravy:
  • Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.

HERBED ROAST LEG OF LAMB WITH ROASTED ONIONS AND POTATOES



Herbed Roast Leg of Lamb With Roasted Onions and Potatoes image

Make and share this Herbed Roast Leg of Lamb With Roasted Onions and Potatoes recipe from Food.com.

Provided by MsKittyKat

Categories     Lamb/Sheep

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 18

1/3 cup dijon-style mustard
1 clove garlic, minced and mashed to a paste with
1/4 teaspoon salt
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon crumbled dried rosemary, plus
fresh rosemary, for garnish
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon crumbled dried thyme, plus
fresh thyme sprig (to garnish)
1 1/2 tablespoons soy sauce
1/4 cup dry white wine
4 tablespoons olive oil
8 lbs leg of lamb, the pelvic bone removed and the lamb tied
2 lbs white pearl onions, blanched in boiling water for 2 minutes,drained,and peeled
2 large carrots, cut into 1/2 inch pieces
2 1/2 lbs small red potatoes or 2 1/2 lbs small white potatoes, cooked in boiling salted water for 10 minutes,drained,and halved
1 cup dry red wine
2 cups beef broth
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour

Steps:

  • In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well.
  • Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
  • Let the lamb come to room temperature and brush it with the reserved mustard mixture.
  • In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F oven for 15 minutes.
  • In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan.
  • Reduce the heat to 350°F and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F for medium-rare meat.
  • Transfer the lamb to a large platter and let it stand for 20 minutes.
  • Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.
  • Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs.
  • Make the gravy:.
  • Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
  • Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots.
  • Add the broth and bring the mixture to a boil.
  • In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking.
  • Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.

Nutrition Facts : Calories 1209.1, Fat 71.3, SaturatedFat 29.1, Cholesterol 311.7, Sodium 689.6, Carbohydrate 41.5, Fiber 5.4, Sugar 7.1, Protein 89.6

ONE-PAN HERBY ROAST LAMB WITH LEMON, POTATOES & FETA



One-pan herby roast lamb with lemon, potatoes & feta image

Enjoy a roast lamb dinner with a twist. There's no need to labour over gravy - instead, the lemon and garlic pair well with a quick yogurt and harissa sauce

Provided by Cassie Best

Categories     Dinner

Time 2h10m

Number Of Ingredients 12

2kg leg of lamb
1 garlic bulb (about 10 cloves)
small bunch of mint
small bunch of parsley
2 large rosemary sprigs, needles picked
1 lemon, zested and thinly sliced
1 preserved lemon, peel cut into quarters, flesh and pips discarded (or use 1 heaped tsp preserved lemon paste)
70ml olive oil
1kg floury potatoes (such as Maris Piper or King Edward), halved or quartered if large
1 tbsp harissa paste
200g thick Greek yogurt
200g feta cheese, crumbled steamed peas or spring greens, to serve

Steps:

  • Take the lamb out of the fridge at least 1 hr before cooking to come to room temperature. Score the skin into 3cm diamonds using a sharp knife, but don't cut too deep.
  • Cut the garlic bulb in half to expose the flesh of each clove. Set one half aside, then pop the cloves from the remaining half out of their skins. Put these in a small food processor along with most of the mint and parsley, the rosemary, lemon zest, preserved lemon and a large pinch of salt. Blitz the mixture together, or pound using a pestle and mortar, adding half the olive oil once the herbs have started to break down. Pour the marinade over the lamb, massaging it into the cuts. Leave to marinate at room temperature for at least 30 mins, or chill for up to 24 hrs.
  • Heat the oven to 200C/180C fan/gas 6. Put the lamb in your largest roasting tin (you'll need space to add the potatoes later). Wrap well with foil and bake for 45 mins.
  • Meanwhile, put the potatoes in a large pan of cold salted water. Set over a medium heat and bring to the boil, then reduce the heat and simmer for 5 mins. Drain and leave to steam-dry for 10 mins.
  • Remove the lamb from the oven and lift onto a board. Drizzle the remaining oil into the roasting tin, then tip in the potatoes, fresh lemon slices and the remaining garlic bulb half, rubbing the cut side in the oil. Season and toss to coat the potatoes and lemon slices in the oil and lamb juices. Sit the lamb on top.
  • Return to the oven for 35 mins more for medium (a thermometer should read 55C), or 50 mins for well done. Transfer the lamb to a warm platter, cover and leave to rest. Meanwhile, shake the potatoes around in the tin and return to the oven for another 20-25 mins, or until golden and crisp. Swirl the harissa paste through the yogurt.
  • Roughly chop the remaining mint and parsley. Scatter the chopped herbs and feta over the potatoes. Carve the lamb and pour any roasting juices into the spiced yogurt, and mix through. Serve the lamb and potatoes with peas or spring greens, and the spiced yogurt sauce on the side for drizzling over.

Nutrition Facts : Calories 580 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium

ROAST LEG OF LAMB WITH POTATOES AND ONIONS



Roast Leg of Lamb with Potatoes and Onions image

Categories     Lamb     Onion     Potato     Roast     Easter     Dinner     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 11

1 6- to 7-pound bone-in leg of lamb, excess fat trimmed
3 large garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
2 teaspoons minced fresh savory or 1 teaspoon dried
1 teaspoon minced fresh rosemary or 3/4 teaspoon dried
1 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 pounds russet potatoes, unpeeled, cut into 1/4-inch-thick rounds
2 1/2 pounds onions, thinly sliced (about 8 cups)
1 3/4 cups beef stock or canned beef broth

Steps:

  • Preheat oven to 400°F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.
  • Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375°F. Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F. for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.
  • Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.

ROAST LEG OF LAMB



Roast Leg of Lamb image

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Provided by MBENHAM

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h10m

Yield 12

Number Of Ingredients 5

4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
  • Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg

ROASTED LAMB WITH ROOT VEGETABLES



Roasted Lamb with Root Vegetables image

This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.

Provided by DarlisJ

Categories     Meat and Poultry Recipes     Lamb

Time 3h40m

Yield 8

Number Of Ingredients 17

1 (6 pound) leg of lamb
5 cloves garlic, minced
2 teaspoons coarsely ground black pepper
1 teaspoon crushed red pepper flakes
1 bay leaf, crushed
1 tablespoon chopped fresh rosemary
½ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons coarse salt, or as needed
8 carrots, peeled and trimmed
16 small potatoes, unpeeled
1 large beet, peeled and cut into wedges
1 yam, peeled and cut into wedges
8 baby turnips, peeled
2 tablespoons olive oil
salt to taste

Steps:

  • Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
  • Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
  • Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
  • Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g

GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES



Garlic & herb roast lamb on boulangère potatoes image

Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices

Provided by Sara Buenfeld

Categories     Main course

Time 2h15m

Number Of Ingredients 8

2kg leg of lamb
4 garlic cloves , sliced
few rosemary sprigs
few thyme sprigs
2kg large potato , such as King Edwards
2 onions , thinly sliced
600ml chicken stock
50g butter

Steps:

  • Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
  • Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
  • Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.51 milligram of sodium

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY



Garlic And Herb Leg Of Lamb With Potatoes Recipe by Tasty image

Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.

Provided by Chris Salicrup

Categories     Dinner

Yield 10 servings

Number Of Ingredients 12

8 lb bone-in lamb roast with fat cap
12 cloves garlic, divided
½ cup olive oil
⅓ cup whole grain mustard, plus more for serving
1 lemon, juiced
10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
1 ½ tablespoons sea salt
1 tablespoon freshly ground black pepper
¾ cup dry white wine
2 ½ lb yukon gold potato, halved
flaky sea salt, for sprinkling

Steps:

  • 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
  • In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
  • Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
  • Preheat the oven to 425°F (220°C).
  • Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
  • Remove the pan from the oven and reduce the heat to 325°F (160°C).
  • Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
  • Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
  • Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
  • Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
  • Enjoy!

Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram

Tips:

  • Choose a high-quality leg of lamb: Look for a leg that is evenly marbled with fat and a deep red color.
  • Marinate the lamb overnight: This will help to tenderize the meat and infuse it with flavor.
  • Use a variety of herbs and spices: This will give the lamb a complex and delicious flavor.
  • Roast the lamb at a high temperature: This will help to create a crispy crust.
  • Let the lamb rest before slicing: This will help to keep the juices in the meat.
  • Serve the lamb with a variety of sides: Roasted vegetables, mashed potatoes, and a green salad are all good options.

Conclusion:

Herbed Roast Leg of Lamb with Roasted Onions and Potatoes is a delicious and elegant dish that is perfect for a special occasion. The lamb is tender and flavorful, the onions and potatoes are roasted to perfection, and the herbs and spices add a touch of sophistication. This dish is sure to impress your guests, and it is easy to make. So next time you are looking for a special main course, give Herbed Roast Leg of Lamb with Roasted Onions and Potatoes a try.

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