Roasted Lamb with Potatoes (Printable)

Tender lamb alongside golden potatoes and sweet carrots for a hearty family meal.

# What goes in:

→ Meat & Protein

01 - 3.3 lbs bone-in leg of lamb

→ Vegetables

02 - 2 lbs potatoes, peeled and cut into large chunks
03 - 1.1 lbs carrots, peeled and cut into thick slices
04 - 1 large onion, quartered
05 - 4 garlic cloves, peeled and smashed

→ Herbs & Seasonings

06 - 3 tbsp olive oil
07 - 2 tsp sea salt
08 - 1 tsp freshly ground black pepper
09 - 1 tbsp fresh rosemary, chopped or 1 tsp dried rosemary
10 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme

→ Liquids

11 - 1 cup low-sodium chicken or vegetable broth

→ Optional

12 - 1 lemon, cut into wedges (for serving)

# Directions:

01 - Set the oven temperature to 400°F.
02 - Pat the lamb dry, then rub with 2 tablespoons of olive oil, sea salt, black pepper, rosemary, and thyme.
03 - In a large roasting pan, toss potatoes, carrots, onion, and garlic with remaining 1 tablespoon olive oil, a pinch of sea salt, and black pepper.
04 - Place the lamb on top of the vegetable mixture in the roasting pan.
05 - Pour 1 cup of low-sodium broth into the bottom of the pan.
06 - Roast uncovered at 400°F for 1 hour.
07 - Reduce oven temperature to 350°F, baste lamb with pan juices, and roast for an additional 30 to 45 minutes until lamb reaches 140°F internal temperature for medium-rare.
08 - Remove lamb and vegetables from oven, tent lamb with foil, and let rest for 15 minutes before carving.
09 - Slice the lamb and serve alongside roasted vegetables and pan juices. Garnish with lemon wedges if desired.

# Expert Advice:

01 -
  • The vegetables soak up all the lamb's savory juices, becoming almost better than the meat itself.
  • It's the kind of meal that fills your whole house with warmth and makes everyone linger at the table longer than planned.
  • Nothing fancy needed—just one pan and an oven that knows what to do.
02 -
  • Don't skip patting the lamb dry—moisture is the enemy of browning, and browning is where the flavor lives.
  • The resting time at the end isn't optional; it's what turns good lamb into lamb that melts on your tongue.
  • Basting the lamb in the second half isn't fussy, it's what keeps it from drying out and gives it that restaurant-quality exterior.
03 -
  • Start checking the internal temperature after the first hour—every oven is different, and you want to catch it at exactly the doneness you like.
  • If your lamb is browning too fast on top, tent it loosely with foil during the second roasting phase to protect it while the inside cooks through.

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