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!)
Recipe by Webicurean at