Lemon-Rosemary Roast Lamb with Garlic and Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender roast lamb infused with fresh rosemary and bright lemon, accompanied by garlic-scented roasted potatoes. This Mediterranean-inspired lamb recipe, ready in about 115 minutes, pairs bone-in leg of lamb, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 90 min Serves 6 Mediterranean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp finely grated lemon zest, 2 tbsp fresh lemon juice, 6 minced garlic cloves, 2 tsp salt, and 1 tsp freshly ground black pepper to create a marinade.
  2. Step 2: Rub the marinade all over a 4 lb bone-in leg of lamb, ensuring even coverage. Let it sit at room temperature for 20 minutes.
  3. Step 3: Place 1.5 lbs halved baby potatoes in a large roasting pan. Drizzle with a little olive oil and toss to coat.
  4. Step 4: Set the lamb on top of the potatoes in the roasting pan. Pour 1/2 cup chicken broth into the pan to keep the potatoes moist.
  5. Step 5: Roast in the oven for about 1 hour 30 minutes, or until the lamb reaches an internal temperature of 135°F for medium-rare, and the potatoes are tender and golden.
  6. Step 6: Remove the lamb from the oven and cover loosely with foil. Let rest for 15 minutes before carving.
  7. Step 7: Garnish the lamb and potatoes with 1/4 cup chopped fresh parsley before serving.

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