WEEKDAYS 1e|12c|p

Leg of Lamb with Roasted Potatoes

Michael Symon
Servings: 14
2+ hr
Part 1 of 2

This year treat your family to a delicious leg of lamb for Easter. It's simple to make and will be an immediate hit.

  • Ingredients
  • step-by-step directions
Leg of Lamb with Roasted Potatoes
  • For the Leg of Lamb:
  • 6 Shallots (minced)
  • 4 Garlic Cloves (minced)
  • 1/4 cup Fresh Rosemary
  • 1/4 cup Fresh Oregano
  • 2 tablespoons Sugar
  • 2 tablespoons Coriander Seeds (toasted and crushed)
  • 1 tablespoon Crushed Red Pepper Flakes
  • 1 1/2 tablespoon Kosher Salt
  • 1 6- For the Roasted Potatoes: pound For the Roasted Potatoes: Bone-in Leg of Lamb For the Roasted Potatoes:
  • Nonstick vegetable cooking oil spray
  • 4 pounds Unpeeled Fingerling Potatoes (rinsed and halved lengthwise)
  • 1/2 cup Olive Oil
  • 1 cup Extra Virgin Olive Oil
  • 1/2 cup Fresh Lemon Juice
  • 6 tablespoons Fresh Chopped Dill
  • 4 teaspoons Finely grated Lemon Peel
  • 24 Garlic Cloves (sliced)
  • Kosher salt and black pepper
For the Tzatziki Sauce:
  • 2 cups Greek Yogurt
  • 1 Cucumber
  • Kosher Salt
  • Juice and Zest of 2 Lemons
  • 2 tablespoons Chopped Fresh Mint
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Minced Shallot
  • Freshly Ground Black Pepper
  • For the Leg of Lamb: Mix together in a medium bowl the shallots, garlic, rosemary, oregano, sugar, coriander, red pepper flakes, and salt.
  • Rub the mixture all over the surface of the lamb. Place in a large glass baking dish, cover with plastic wrap, and refrigerate overnight.
  • Remove the lamb from the baking dish, rinse off the seasonings, and pat dry. Let the lamb sit a room temperature for 1 hour.
  • Preheat the oven to 375F.
  • Heat a roasting pan or large ovenproof skillet over medium heat. Add the lamb and brown on all sides, 7 to 10 minutes.
  • Transfer the lamb, fat side up, to a roasting rack set into a roasting pan. If you have extra rosemary lay the sprigs over the lamb with a drizzle of olive oil over the top. Roast until the lamb reaches an internal temperature of 140F, about 1 1/2 hours.
  • Remove the lamb from the pan and set it aside to rest for 20 minutes.
  • Slice and serve.
  • For the Potatoes: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°.
  • Spray 2 large rimmed baking sheets with nonstick spray.
  • Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
  • Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing.
  • Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
  • Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.
  • For the Tzatziki Sauce: Put the yogurt in cheesecloth-lined strainer and set over a bowl and let drain for 24 hours in the refrigerator.
  • Peel and dice the cucumber, sprinkle it with salt and place in a strainer at room temperature for 2 to 3 hours to drain.
  • Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic, and shallot in a medium bowl until thoroughly combined. Season to taste with salt and pepper.
rate this recipe

Latest Recipes