Easy Rosemary and Garlic Lamb Leg Roast
Easy Rosemary and Garlic Lamb Leg Roast
Ingredients
For the Potatoes and Onions
- 8 all-purpose potatoes, peeled and cut into thick wedges
- 2 onions, peeled and cut into thick wedges
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt flakes
- 1/4 teaspoon cracked black pepper
For the Lamb
- 2.5 kg bone-in leg of lamb
- 2 tablespoons sea salt flakes, plus extra to season
- 1 teaspoon cracked black pepper
- 2 tablespoons garlic, finely chopped
- 2 rosemary sprigs, leaves picked and finely chopped
- 1 tablespoon dried oregano
- 1/3 cup extra-virgin olive oil
- 2 cups chicken stock
- 1 lemon, large, juiced
- 1/4 cup white wine, (optional)
To Serve
- 1 lemon wedges
- 1 fresh rosemary sprigs, for garnish
Instructions
- 1
Preheat your oven to 160°C (325°F).
⏱️ 5 min•🌡️ 160
- 2
Place the peeled and thick-cut potato wedges and onion wedges into a large roasting pan.
⏱️ 3 min
- 3
Drizzle 1 tablespoon of olive oil over the potatoes and onions. Season with 1/4 teaspoon of cracked black pepper and 1/2 teaspoon of sea salt flakes. Toss the vegetables by hand to ensure they are evenly coated.
⏱️ 2 min
- 4
Finely chop 2 tablespoons of garlic and the leaves from 2 rosemary sprigs.
⏱️ 3 min
- 5
Place the 2.5 kg bone-in leg of lamb on top of the seasoned potatoes and onions in the roasting pan.
⏱️ 1 min
- 6
Sprinkle the lamb with 2 tablespoons of sea salt flakes, 1 teaspoon of cracked black pepper, 1 tablespoon of dried oregano, the 2 tablespoons of finely chopped garlic, and the finely chopped rosemary. Drizzle 1/3 cup of extra-virgin olive oil generously over the lamb. Rub the seasoning and olive oil all over the lamb, ensuring it's well coated. It's okay if some seasoning falls onto the potatoes, as it will add extra flavor.
⏱️ 4 min
- 7
Squeeze the juice of 1 large lemon over the lamb and into the pan. Pour 2 cups of chicken stock into the pan around the lamb and vegetables. Optionally, add 1/4 cup of white wine to the pan.
⏱️ 2 min
- 8
Tightly cover the roasting pan with a layer of baking paper, then seal it thoroughly with aluminum foil. This step is important to prevent steam from escaping, which keeps the lamb soft and juicy during cooking. Place the covered pan into the preheated oven and roast for 3 1/2 to 4 hours, or until the lamb is fall-apart tender.
⏱️ 210 min•🌡️ 160
- 9
Once the lamb is tender, remove the foil and baking paper. Increase the oven temperature to 200°C (400°F). Return the uncovered pan to the oven to roast for another 30 minutes, or until the lamb is browned and crispy and the potatoes are golden.
⏱️ 30 min•🌡️ 200
- 10
Remove the roast from the oven. Garnish with fresh rosemary sprigs and baste the lamb and potatoes with the pan juices. Shred the lamb with two forks and serve immediately with lemon wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Rosemary and Garlic Lamb Leg Roast
For the Potatoes and Onions
- 8 all-purpose potatoes, peeled and cut into thick wedges
- 2 onions, peeled and cut into thick wedges
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt flakes
- 1/4 teaspoon cracked black pepper
For the Lamb
- 2.5 kg bone-in leg of lamb
- 2 tablespoons sea salt flakes, plus extra to season
- 1 teaspoon cracked black pepper
- 2 tablespoons garlic, finely chopped
- 2 rosemary sprigs, leaves picked and finely chopped
- 1 tablespoon dried oregano
- 1/3 cup extra-virgin olive oil
- 2 cups chicken stock
- 1 lemon, large, juiced
- 1/4 cup white wine, (optional)
To Serve
- 1 lemon wedges
- 1 fresh rosemary sprigs, for garnish
Instructions
- 1
Preheat your oven to 160°C (325°F).
⏱️ 5 min•🌡️ 160 - 2
Place the peeled and thick-cut potato wedges and onion wedges into a large roasting pan.
⏱️ 3 min - 3
Drizzle 1 tablespoon of olive oil over the potatoes and onions. Season with 1/4 teaspoon of cracked black pepper and 1/2 teaspoon of sea salt flakes. Toss the vegetables by hand to ensure they are evenly coated.
⏱️ 2 min - 4
Finely chop 2 tablespoons of garlic and the leaves from 2 rosemary sprigs.
⏱️ 3 min - 5
Place the 2.5 kg bone-in leg of lamb on top of the seasoned potatoes and onions in the roasting pan.
⏱️ 1 min - 6
Sprinkle the lamb with 2 tablespoons of sea salt flakes, 1 teaspoon of cracked black pepper, 1 tablespoon of dried oregano, the 2 tablespoons of finely chopped garlic, and the finely chopped rosemary. Drizzle 1/3 cup of extra-virgin olive oil generously over the lamb. Rub the seasoning and olive oil all over the lamb, ensuring it's well coated. It's okay if some seasoning falls onto the potatoes, as it will add extra flavor.
⏱️ 4 min - 7
Squeeze the juice of 1 large lemon over the lamb and into the pan. Pour 2 cups of chicken stock into the pan around the lamb and vegetables. Optionally, add 1/4 cup of white wine to the pan.
⏱️ 2 min - 8
Tightly cover the roasting pan with a layer of baking paper, then seal it thoroughly with aluminum foil. This step is important to prevent steam from escaping, which keeps the lamb soft and juicy during cooking. Place the covered pan into the preheated oven and roast for 3 1/2 to 4 hours, or until the lamb is fall-apart tender.
⏱️ 210 min•🌡️ 160 - 9
Once the lamb is tender, remove the foil and baking paper. Increase the oven temperature to 200°C (400°F). Return the uncovered pan to the oven to roast for another 30 minutes, or until the lamb is browned and crispy and the potatoes are golden.
⏱️ 30 min•🌡️ 200 - 10
Remove the roast from the oven. Garnish with fresh rosemary sprigs and baste the lamb and potatoes with the pan juices. Shred the lamb with two forks and serve immediately with lemon wedges.
⏱️ 5 min