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Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

Scott Phillips

Servings: 6 to 8

An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single layer beneath the lamb guarantees maximum caramelization.


  • 1 4-1/2-lb. bone-in shank half of a leg of lamb  
  • 2 to 3 large cloves garlic, sliced into 1/8-inch slivers
  • 2 6-inch rosemary sprigs, separated into clusters of 3 to 5 leaves each
  • 1 Tbs. freshly cracked black pepper
  • 1-1/2 Tbs. dried lavender, crushed
  • 2 lb. medium red potatoes (about 10), quartered
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 115
  • Sodium (mg): 530
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Protein (g): 40


  • Pat the lamb dry with paper towels. With a small paring knife, make a deep slit through the fat layer on the roast and insert a sliver of garlic and a rosemary leaf cluster. Repeat every 2-inches over the fat layer, using all of the garlic and rosemary. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight.
  • Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.
  • Toss the potatoes with the olive oil in a 10×15-inch (or similar) roasting pan until well coated. Season with salt and pepper and arrange cut side down in a single layer.
  • Sprinkle the lamb all over with 1 Tbs. salt and set it on the potatoes. Roast until an instant-read thermometer inserted in the thickest part reaches 135°F for medium rare and the potatoes are tender when pierced with a fork, about 1-1/2 hours.
  • Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Keep the potatoes warm in the turned-off oven.
  • Serve the roast whole or carved with the potatoes arranged around it.


Rate or Review

Reviews (7 reviews)

  • choffman | 01/06/2019

    This was excellent. My teen daughter nearly licked her plate!
    I failed to prep the leg of lamb the day before so I did it in the morning. Instead of the rosemary sprigs, I followed the advice of an earlier reviewer and made a paste in the food processor with garlic, rosemary, salt, pepper, Dijon, and evoo. I cut the fat cap in a traditional crosshatch and smeared the paste all over it. I added carrots and parsnips in with the potatoes and roasted as directed.
    Served with a green salad and Oregon Pinot Noir. Really easy and worthy of a special occasion.

  • Michael W. | 11/26/2017

    I used a 4 Lb semi-boneless leg. Inserted the Garlic slivers. Slathered Dijon Mustard and Olive Oil over the entire leg. Made a Herb rub with Rosemary, Sage ,Oregano, Onion Powder and fresh ground Black Pepper. Coated the entire leg and set in fridge overnight. Sliced potatoes into 1/2" rounds with Olive Oil, fresh Pepper and a handful of fresh Parsley. Roasted the Lamb for about 1 3/4 Hours. The potatoes were infused with the delightful flavors of the rub and Lamb. Wonderful. Enjoyed with French Syrah wine.

  • murray27 | 04/26/2015

    I decided just this morning to make this for dinner tonight. I didn't have "overnight" at my disposal, but the flavors of garlic and rosemary still permeated the meat beautifully. I also didn't have lavender so I substituted Herbs de Provence. This is one delicious lamb recipe. And the potatoes are killer!

  • ErinV | 11/29/2013

    This was so good...the garlic, rosemary, and lavender blended together with the lamb perfectly. I cut off all the fat first, rubbed the lamb with olive oil, and then added the garlic and rosemary. I covered it with additional garlic and rosemary, and fresh lavender. My guests loved it!

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