Boneless Leg of Lamb Roast with Mini Red Potatoes

Tender, juicy leg of lamb is another favourite in our carnivorous household.  The authentic Shepherd’s Pie that I make from the leftovers the next day is even better.  That recipe to come soon.


  • boneless leg of lamb
  • 2 cloves garlic, minced
  • zest of 1 lemon, grated
  • 1 tbsp. fresh rosemary, chopped
  •  tbsp. fresh thyme, chopped
  • salt and pepper
  • olive oil
  • 1 yellow onion, halved and sliced
  • mini red potatoes

1.  Remove the net, or untie the roast.  Unroll it and season all surfaces liberally with salt.

2.  Combine garlic, lemon zest and herbs. Rub mixture all over the lamb.  Roll the roast back up and re-tie or replace net.  Wrap in plastic and refrigerate overnight or for up to 2 days.

3.  Take the lamb out of the refrigerator for 2 to 3 hours before cooking so that it may reach room temperature.  Pre-heat oven to 325F.

4.  Make a bed out of the onions in a shallow roasting pan.  Smear the lamb with a bit of olive oil and place on top of the onions.  Toss potatoes in a bit of olive oil with salt and pepper.  Spread potatoes in the roasting pan around the roast.

5.  Roast at 325F. Check the internal temperature with a thermometer.  Once the internal temperature reaches 120F, remove roast from oven, cover with tin foil and let sit for 20 minutes.

Be sure to save a couple of pounds of leftover lamb for a magnificent Shepherd’s Pie – recipe to come soon!

Tips and Tricks

The two biggest factors for achieving a tender and juicy roast are to be sure to leave the roast outside of the refrigerator long enough so that it reaches room temperature throughout, and be sure to let the roast rest for at least 20 minutes after it is cooked so that the fibers relax and the juices re-distribute through the meat.


About foodcompanion

personal chef, caterer, crossfit and weight training enthusiast

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