Roasted Leg of Lamb with Rosemary Potatoes #SundaySupper | Webicurean

Happy Easter! We’re not terribly religious around here, but we do take time to celebrate the major holidays, Easter being one of our favorites. This week’s #SundaySupper is all about the holiday feast, and Alaiyo over at Pescetarian Journal is hosting. Occasions such as this bring the family together and deserve a special meal, so I’ve whipped up this leg of lamb that has been roasted with white wine and garlic. The rosemary potatoes cook around the lamb to soak up all that lamby goodness.

Originally I intended to prepare for you my favorite ham and scalloped potatoes recipe, but I ended up tabling that plan since the family wanted that for the actual holiday (which we celebrated yesterday).  As it turned out, we were in 16 for dinner, so rather than making my scalloped potato recipe, I used my mom’s, which served more (plus it had been ages since we had it). Have you ever encountered a potato that refused to cook? Every once in a while this seems to happen. I had everything timed to come out of the oven at 5:00 p.m., but the potatoes would have none of that! The problem may have been that my mom’s 20+ year old convection oven no longer has the umph to cook such a big dish, but two and a half hours later, they were finally done. Fortunately everyone agreed they were worth the long wait!

The ham, of course, was perfection, despite the fact that it was an hour in before I realized I hadn’t removed the little plastic cover from the bone. You’d think it was my first rodeo, and it just goes to show even experienced cooks blunder from time to time. I’m looking forward to the leftovers though–the ham will be used in this crazy good mac and blue cheese with ham recipe and the bone is going in my Mom’s Savory Pork & Beans.

Meanwhile, days earlier, we enjoyed this roasted leg of lamb for an early Easter dinner. Also my mom’s recipe, slits in the lamb are stuffed with garlic and rosemary, allowing the flavors to permeate the meat, and the whole thing is roasted in a pan of white wine. The potatoes get parboiled, so they’ll cook quicker. Then they get tossed with melted butter and rosemary before going into the pan. Later, while the lamb is resting, the potatoes finish off at a high temp just to crisp them up. All you need is a salad and a good bottle of wine, and you’re all set.

Roasted Leg of Lamb with Rosemary Potatoes #SundaySupper | Webicurean

Pat the lamb dry, and begin piercing the bottom side of the roast with the tip of a sharp knife. Note, the roast is actually right-side up in this picture.

Roasted Leg of Lamb with Rosemary Potatoes #SundaySupper | Webicurean

Stuff the slits with slivers of garlic along with a few rosemary leaves. Sprinkle with salt and pepper. Once the bottom is done, flip the roast right-side up (pictured here), add the wine to the pan, then finish dressing the lamb with the garlic and rosemary. Sprinkle with salt and pepper, then place in the oven for 30 minutes.

Roasted Leg of Lamb with Rosemary Potatoes #SundaySupper | Webicurean

Meanwhile wash and halve the potatoes, then boil in a pot of salted water until a fork can be inserted into the flesh (but not fully cooked).

Roasted Leg of Lamb with Rosemary Potatoes #SundaySupper | Webicurean

Drain the potatoes and toss with the melted butter, rosemary, salt and pepper. Remove the roast from the oven, baste it, then add the potatoes around it in the pan. Return to the oven for an additional 30-40 minutes.

Roasted Leg of Lamb with Rosemary Potatoes #SundaySupper | Webicurean

Remove the roast from the oven about five degrees below the desired doneness, and allow it to rest for about 15 minutes.

Roasted Leg of Lamb with Rosemary Potatoes #SundaySupper | Webicurean

Crank up the oven to 450F, and return the potatoes for another 20 minutes or until they start to crisp up.

Roasted Leg of Lamb with Rosemary Potatoes #SundaySupper | Webicurean


Here’s the printer-friendly version:

5.0 from 2 reviews
Roasted Leg of Lamb with Rosemary Potatoes
Prep time
Cook time
Total time
Boneless leg of lamb is roasted with white wine and garlic and rosemary potatoes for a special Easter dinner.
Recipe type: Main
Cuisine: American
Serves: 4-6
  • 1 3-lb boneless leg of lamb
  • 3 cloves garlic
  • 4 or 5 sprigs rosemary
  • 1½ cups dry white wine (I used Rossi chablis)
  • Salt and pepper to taste
  • 1½ lb small red potatoes
  • 4 tbsp butter, melted
  • ½ tsp Kosher salt
  1. Preheat oven to 350F.
  2. Pat down the roast with paper towels. Do not remove the butcher's netting as it's holding it together!
  3. Starting with the bottom side of the roast, pierce small slits into the roast all over with just the tip of a sharp knife (see pictures). Cut the garlic into small slivers, and stuff one into each slit. Break off the rosemary leaves, and stuff into the slits with the garlic. Sprinkle with salt and pepper, then place in your roasting pan right side up.
  4. Pour the wine over the roast, then continue piercing slits into the top and sides of the roast, stuffing with the garlic and rosemary as you go. The roast will look like it's sprouting trees, but this really gets the flavors into the meat. Sprinkle the top with salt and pepper, then place in the oven for 30 minutes.
  5. While the lamb is cooking, rinse and cut the potatoes in half, then bring to a boil in a pot of water. Cook only until the potatoes can be pierced with a fork, being careful not to overcook. Chop enough rosemary to make 2 tablespoons, then in large bowl, toss the potatoes with the rosemary, melted butter, kosher salt, and a few twists of the pepper mill.
  6. At the 30 minute mark on the roast, remove it from the oven to baste, then add the potatoes around the roast in the pan. Return to the oven and cook an additional 30-40 minutes until the desired doneness is reached. For rare, that's 125F; medium-rare is 130-135F; medium is 135 to 140F; and well done is in the 155 to 165F range. Since the meat will continue to cook while it's resting, figure on taking it out of the oven five degrees below the desired doneness.
  7. Remove the lamb from the oven, and allow it to rest on a cutting board. Meanwhile, increase the oven temp to 450F, and return the potatoes to the oven for another 15 minutes or so until they start to crisp up.
  8. Once the potatoes are done, the lamb should be ready to cut and serve. (Be sure to remove the butcher's netting before cutting!)


Let’s see what the others have cooked up!

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