Incredibly easy to prepare, this bone-in leg of lamb is coated with an herby, pleasantly salty crust before marinating in the refrigerator for about 8 hours. The dry brine results in a juicy, tender, and deliciously garlicky lamb roast. Potatoes and leeks are added about 45 minutes before the roast is finished cooking, absorbing the flavors of the herbs and lamb juices as they roast. Serve with salad and red wine.

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Credit: Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee

Recipe Summary test

active:
30 mins
chill:
8 hrs
total:
11 hrs 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat lamb dry. Using the tip of a small, sharp knife, score lamb by making shallow cuts all over. Process garlic, parsley, rosemary, oregano, 2 tablespoons of the salt, 1 tablespoon of the oil, and 1 teaspoon of the pepper in a food processor until smooth, about 30 seconds. Rub mixture all over lamb. Place lamb on a rimmed baking sheet lined with parchment paper; chill, uncovered, at least 8 hours or up to overnight.

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  • Preheat oven to 450°F with rack in lowest position. Remove lamb from refrigerator; let stand at room temperature 30 minutes. Roast lamb in preheated oven for 1 hour, 20 minutes. Remove from oven.

  • Toss together potatoes, leeks, and remaining 1/4 teaspoon salt, 1/2 tablespoon oil, and 1/4 teaspoon pepper in a bowl. Spread in a single layer around and under lamb on baking sheet. Reduce oven temperature to 350°F, and return baking sheet to oven. Roast until a thermometer inserted in thickest portion of lamb registers 125°F to 130°F for medium rare, and potatoes and leeks are tender, about 45 minutes. Remove from oven; let rest 30 minutes. Slice lamb. Arrange lamb and potato-leek mixture on a serving platter, and serve.

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