Roast Leg of Lamb with Garlic-Rosemary Potatoes

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity without alcohol.

leg of lamb

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin provides a leaner option, while chicken thighs are more economical.

Prepare a 5-6 pound de-boned leg of lamb, having the butcher butterfly it.

In a mixing bowl, combine mustard, olive oil, chopped parsley, fresh rosemary, minced garlic, salt, and black pepper to create a marinade.

Pulse the marinade mixture until it forms a paste.

Spread the marinade generously all over the leg of lamb.

Roll the lamb tightly and tie it with kitchen twine to secure it.

Cut off excess twine to prevent burning during cooking.

Season the vegetables (onions) with salt, pepper, and olive oil in a separate bowl.

Add minced garlic and chopped rosemary to the vegetables and mix well.

Place the seasoned vegetables around the lamb in a roasting pan.

Pour in leftover wine and chicken stock into the pan.

Roast the lamb in a preheated oven at 400°F (204°C) for about 1.5 hours.

Boil potatoes until tender, then smash them with a glass.

Season the smashed potatoes with rosemary and prepare to roast them alongside the lamb.

After 1.5 hours, place the smashed potatoes in the oven to roast until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens