Lemon-Rosemary Roasted Lamb with Garlic Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb roasted with fresh rosemary and bright lemon zest served alongside crispy garlic-infused roasted potatoes. This mediterranean-inspired lamb ready in about 110 minutes pairs bone-in leg of lamb, fresh rosemary, chopped, lemon zest 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: 20 min Cook: 90 min Serves 6 Mediterranean cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 4 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp lemon zest, 6 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Rub the marinade all over the 3 lb bone-in leg of lamb, coating evenly. Place the lamb on a roasting rack in a roasting pan.
  3. Step 3: Toss 2 lbs halved baby potatoes with 1 tbsp olive oil and 1/2 tsp salt, arranging them around the lamb in the pan.
  4. Step 4: Roast for 1 hour 15 minutes to 1 hour 30 minutes until the lamb reaches an internal temperature of 135°F for medium-rare, stirring potatoes halfway through cooking to crisp evenly.
  5. Step 5: Remove lamb and potatoes from oven, squeeze 2 tbsp fresh lemon juice over the potatoes, and let the lamb rest for 15 minutes before slicing and serving alongside the garlic potatoes.

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Frequently asked questions

How long does Lemon-Rosemary Roasted Lamb with Garlic Potatoes take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Rosemary Roasted Lamb with Garlic Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in leg of lamb from drying out.

Can I substitute ingredients in Lemon-Rosemary Roasted Lamb with Garlic Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Rosemary Roasted Lamb with Garlic Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Rosemary Roasted Lamb with Garlic Potatoes?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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