Oven Roasted Leg of Lamb and Potatoes
When it comes to preparing lamb, simplicity is always best. Oven-roasted with a coating of grain mustard and chopped garlic, spices and fresh herbs, served with baby roasted potatoes and pan gravy, it's going to be a culinary event to remember!
Servings: 8
Calories: 355kcal
Ingredients
Oven Roasted Leg of Lamb and Potatoes
- 4.5 lb Leg of Lamb (boneless)
- 1 tablespoon grain mustard or dijon
- 6 cloves garlic finely minced
- 1 tablespoon cracked black pepper
- 1 tablespoon sea salt coarse
- 1 tablespoon sweet paprika *use smoked paprika if you want a smoky flavor
- 1 tablespoon rosemary chopped
- 1 tablespoon thyme chopped
- 16-18 Yukon Gold baby potatoes or your choice of potato
- 1 tablespoon olive oil
- sea salt and black pepper to taste
Lamb Pan Gravy
- 2 tablespoon butter
- 2 tablespoon all-purpose flour (gluten-free flour works too)
- pan juices from roasting
- 1 cup beef stock (more if too thick)
Instructions
Oven Roasted Leg of Lamb and Potatoes
- Preheat the oven to 350 degrees
- Toss the potatoes with olive oil, sea salt and black pepper
- Rinse and pat dry the leg of lamb.
- Score the fat side with a sharp knife in a criss-cross pattern. Place the leg of lamb in the baking dish
- Place the potatoes around the lamb in the baking dish
- Rub the top of the lamb with grain mustard or olive oil
- Sprinkle the minced garlic over the mustard trying to spread it out evenly.
- Follow with the cracked black pepper, sea salt, paprika, thyme and rosemary. Sprinkling each over the surface of the lamb. Then pat them down into the mustard.It's okay to get some on the potatoes.
- Place the pan in the oven and roast for 1 hour and 45 minutes for a medium leg of lamb. This for a 4.5 lb boneless leg of lamb.
- Remove the lamb from the oven. My thermometer read 150 degrees which gave me a medium-cooked leg of lamb. For medium-rare, remove the lamb at 140 degrees. For well-done remove the lamb at 160 degrees.These are estimates.
- Allow the roasted lamb to rest for 15-20 minutes before slicing to allow the juices to settle back into the meat.
Lamb Pan Gravy
- Melt butter in a small saucepan
- Add flour to the butter and cook over medium to low heat for 3-4 minutes to cook off the raw flour taste.
- Add pan juices to the roux, mixing with a wire whisk. The gravy shiould be very thick.
- Add beef stock to the pan and continue to whisk. If the gravy is too thick add more beef stock or water. If the gravy is too thin turn up the heat to high and allow it to reduce for 2-3 minutes.
- Taste and reason the gravy as necessary.
- Serve and enjoy!
Nutrition
Calories: 355kcal | Carbohydrates: 24g | Protein: 37g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1061mg | Potassium: 1050mg | Fiber: 3g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 24mg | Calcium: 47mg | Iron: 5mg