Ingredients
Units
Scale
Ingredients (Serves 4-6)
- 3 pounds (1.5 kg) bone-in lamb shoulder or leg of lamb
- 2 pounds (1 kg) potatoes, peeled and cut into wedges
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1/4 cup olive oil
- 1/2 cup dry white wine
- Salt and freshly ground black pepper, to taste
- Optional: Lemon wedges for serving
Instructions
Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
2. Season the Lamb
- Pat the lamb dry with paper towels. Rub it generously with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let it sit for 15-20 minutes to absorb the flavors.
3. Prepare the Potatoes
- In a large mixing bowl, toss the potato wedges with olive oil, a pinch of rosemary, thyme, salt, and pepper.
4. Assemble in a Roasting Pan
- Place the lamb in the center of a large roasting pan. Arrange the seasoned potatoes around the lamb.
5. Add White Wine
- Pour the white wine over the lamb and potatoes for added moisture and flavor.
6. Roast
- Roast in the preheated oven for about 1.5 to 2 hours, or until the lamb reaches your preferred level of doneness:
- Medium-rare: 135°F (57°C) internal temperature
- Medium: 145°F (63°C) internal temperature
- Toss the potatoes occasionally during roasting for even browning.
7. Rest the Lamb
- Remove the lamb from the oven and let it rest for 10-15 minutes under foil to allow the juices to redistribute.
8. Serve
- Slice the lamb and serve it alongside the crispy, golden potatoes. Optionally, squeeze fresh lemon juice over the dish for a bright finish.
