Spring Lamb Roast with Rosemary Potatoes
Cuisine: Other
Categories: Lamb
Recipe Source: Jennifer
This Spring Lamb Roast with Rosemary Potatoes is a perfect centerpiece for your Easter meal. The tender and flavorful lamb pairs wonderfully with the aromatic rosemary potatoes, creating a festive and delicious dish that will impress your guests.
Difficulty: MEDIUM
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Serving Size: Serves 6-8
Ingredients:
- 1 leg of lamb, bone-in (about 5 lbs)
- 4 cloves of garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 lbs potatoes, peeled and quartered
- 1/2 cup chicken broth
- 1 lemon, sliced
Directions:
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix minced garlic, rosemary, olive oil, salt, and pepper to create a paste.
- Rub the garlic-rosemary paste all over the lamb.
- Place the lamb in a roasting pan and surround it with quartered potatoes.
- Pour chicken broth into the pan and add lemon slices.
- Roast in the oven for about 1.5 to 2 hours or until the lamb reaches desired doneness.
- Remove from the oven and let it rest for 15 minutes before slicing.
- Serve the lamb with roasted potatoes and pan juices.