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Simple but Decadent: Roasted Lamb and Potatoes

Roast Lamb and Potatoes

Got a dinner party coming up or a gathering of friends? Maybe you just want to make something nice for your family. That’s okay – we’ve got you covered with our super simple lamb and potatoes recipe we adapted from All Recipes and the Food Network.

You can make any one of your favorite green veggies to go alongside this and you’ll look like a total rockstar when you serve it. That’s my favorite thing about roasting things in the oven; you prep it and then forget about it for 30 minutes to even an hour and a half. Everyone thinks you’ve done tons of work, but really you just did some prep and a fancy sauce at the end of it! We hope you enjoy making this recipe just as much as everyone enjoys eating it.

Ingredients for the Roasted New Potatoes:
3 lbs small red new potatoes, halved
1/4 cup olive oil
1 teaspoon salt and fresh ground pepper
Any other herbs/spices you’d like to use for flavor

Ingredients for the Roasted Lamb:
1 leg of lamb (6-7 lbs) bone in
1/4 cups fresh lemon juice
8 cloves garlic, minced
3 tbsp chopped fresh rosemary leaves
1 tbsp salt
2 tbsp coarsely ground black pepper

Sauce for the Lamb:
1 cup chopped fresh herbs (rosemary chives and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red table wine

Gather up all of your ingredients – we’re going to prep everything all at once, then throw it all in the oven at the same time. That’ll give you plenty of time to clean up around the house a bit before you have to serve!

Preheat your oven to 400 degrees F. Rub the leg of lamb down with the lemon juice using your hands, and pat the garlic and rosemary evenly across the surface of the meat. Season with the salt and pepper and place the lamb in a roasting pan.

Prep the potatoes by cutting them in half evenly so you get a uniform roast out of them. Place the cut potatoes in a large bowl with the olive oil, salt, pepper, and whatever other spices or herbs you’d like to use and toss to coat evenly. Place the potatoes on a sheet pan and spread them out so they are in one layer.

Now everything goes into the oven! Try to make sure that both pans get as much space as possible, if you can set them side by side on the same rack that would be fabulous, but if not don’t fret. You can always slide the lamb to one side of the oven and place the potatoes right under it all the way to the other side to give them both enough room.

Roast everything for 30 minutes at 400 degrees then drop the temperature to 350 and allow everything to cook at the slightly lowered temp. Your lamb should take about one more hour for medium rare and the potatoes should only need 10-20 minutes more. You should check up on the potatoes to make sure and remove them once they hit a nice golden brown on the tops and edges. After the full hour, or longer depending on preference of cook temp, check your lamb with a meat thermometer – for medium rare you will want an internal temp of 145 degrees to 150 degrees F.  Take care to make sure the meat thermometer isn’t touching the bone, or this will skew the reading. Remove the lamb from the pan and allow to rest for 10-15 minutes.

Here’s the rockstar part: throw your potatoes back in the oven on warm setting to toast them back up, then place your roasting pan, with all of the drippings still in it, on your stove burners. Add the herbs and onions to the pan and stir to combine everything. Now toss in the chicken stock and wine to do what is called deglazing the pan. Using a wooden spoon, scrape any excess meaty bits of the bottom, called “fond”, and reduce this mixture over high heat while stirring until it is the consistency of a sauce. You can strain before serving if you’d like.

Slice your lamb and serve with the sauce drizzled on top and those delicious roasted potatoes on the side with a starter salad or veggie of your choice. That is our super simple recipe for a very decadent, delicious meal. We hope you and yours enjoy – let us know how they liked it in the comments below!

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