Lemon-Rosemary Roasted Lamb with Potatoes
Juicy roasted lamb leg infused with lemon juice and fresh rosemary, served alongside golden roasted potatoes seasoned with garlic and oregano. This Greek-inspired lamb recipe, ready in about 130 minutes, pairs bone-in lamb leg, lemons, 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.
Ingredients
- 3 lbs bone-in lamb leg
- 2, juiced and zested lemons
- 3 tbsp, chopped fresh rosemary
- 6, minced garlic cloves
- 1/4 cup olive oil
- 2 lbs, peeled and cut into 1 1/2-inch chunks russet potatoes
- 2 tsp dried oregano
- 1 tbsp, divided salt
- 2 tsp, divided black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup olive oil, juice and zest of 2 lemons, 3 tbsp chopped fresh rosemary, 6 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to create a marinade.
- Step 2: Place the 3 lb bone-in lamb leg in a large roasting pan and rub the marinade all over the lamb, coating evenly. Let marinate at room temperature for 30 minutes.
- Step 3: Preheat oven to 375°F. In a separate bowl, toss 2 lbs peeled and cut russet potatoes with 1 tbsp olive oil, 2 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper until well coated.
- Step 4: Arrange the potatoes around the lamb leg in the roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting the lamb with pan juices every 30 minutes, until the internal temperature of the lamb reaches 135°F for medium-rare.
- Step 5: Remove from oven, tent with foil, and let rest for 15 minutes before slicing. Serve lamb slices with roasted potatoes.
Frequently asked questions
How long does Lemon-Rosemary Roasted Lamb with Potatoes take to make?
Total time is about 130 minutes (40 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 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 lamb leg from drying out.
Can I substitute ingredients in Lemon-Rosemary Roasted Lamb with 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 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 Potatoes?
Greek 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.
