Roast Leg of Lamb with Potatoes

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper.
3. Pat the lamb leg dry with paper towels. Make small slits all over the lamb and rub the garlic-rosemary mixture thoroughly onto the lamb. Let it sit at room temperature for about 15 minutes to absorb the flavors.
4. Place the seasoned lamb leg in a large roasting pan. Cover it loosely with aluminum foil. Bake in the preheated oven for about 1 hour.
5. Tip: Loosely covering with foil will help retain moisture during the initial cooking stage.
6. While the lamb is roasting, place the peeled and chunked potatoes in a large bowl. Drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme leaves. Toss until well coated.
7. After the lamb has cooked for 1 hour, remove the foil and add the seasoned potatoes around the lamb in the roasting pan.
8. Continue roasting the lamb and potatoes uncovered for another 1 hour, or until the internal temperature of the lamb reaches 135 degrees Fahrenheit (57 degrees Celsius) for medium-rare. Use a meat thermometer to check the temperature.
9. Tip: Cooking times can vary, so it’s important to check the lamb’s internal temperature to ensure it’s cooked to your liking.
10. Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before carving. Resting the meat allows the juices to redistribute, resulting in a juicier roast.
11. Slice the lamb, arrange it on a serving plate with the roasted potatoes, and serve immediately.