Roast Leg of Lamb with Roasted Potatoes

An excellent idea for a lunch that will surely impress your guests. You will definitely receive numerous compliments.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1.6 kg Meat, lamb, loaf

  • 2 pod Garlic, fresh

  • 1 twig Rosemary, fresh

  • 8 spoon Oil, olive

  • 800 g Potatoes, white

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Preheat the oven to 220 degrees Celsius. Rinse the leg of lamb under running water and dry it thoroughly with paper towels. Peel the garlic and slice it thinly. Rinse the rosemary sprig and dry it. Remove the leaves from the sprig.

  2. With a sharp knife, make small incisions in the leg of lamb at several places and insert the garlic slices and about half of the rosemary leaves. Place the leg of lamb in a deep roasting pan and pour half of the oil over it. Place the pan in the preheated oven for 15 minutes to allow the meat to brown nicely.

  3. Reduce the oven temperature to 180 degrees Celsius. Remove the roasting pan with the leg of lamb from the oven, season the meat with salt and pepper, turn the leg over, and roast in the oven for another hour.

  4. Peel the potatoes, rinse them thoroughly under running water, and cut them into larger pieces. Place the potato pieces in a deep roasting pan, pour the remaining oil over them, sprinkle with the remaining rosemary, season with salt to taste, and mix well. Place the pan in the oven and roast the potatoes along with the meat for 40 minutes.

  5. After one hour of roasting, remove the pan with the meat from the oven and turn the leg over once more. Pour the juices that have collected in the pan over the leg of lamb. Roast the meat in the oven for another 15 minutes.

  6. Once the meat is roasted, transfer it to a cutting board and loosely cover it with a piece of aluminum foil. Let it rest for 10 minutes. Pour the sauce that has collected in the pan into a warmed serving dish for the sauce.

  7. Slice the meat into thinner pieces and serve them on plates along with the roasted potatoes. Offer the sauce on the side.

Nutrition Information (Per 100g)

  • Calories: 189.01 kcal
  • Fat: 12.78 g
    • Saturated Fat: 4.87 g
  • Carbohydrates: 5.03 g
    • Sugars: 0.32 g
  • Protein: 11.87 g
  • Fiber: 0.64 g