• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home ยป Uncategorized ยป Roast Leg of Lamb with Potatoes & Onions

Roast Leg of Lamb with Potatoes & Onions

April 11, 2014 · WCC Administr@tr · 7 Comments

Disclosure: I got this product as part of an advertorial.

13770935435_e406269a4b-4404874

Easter is just over a week away… and some folks are starting to think about what will grace their Easter Sunday table. Regardless of whether you celebrate Easter or not, I’m a fan of Sunday dinners with the family. It’s a perfect time during the week to sit down, catch up, think about the upcoming week and more importantly, enjoy the time together. This past week I was reminded in many ways how life is so short and how we should really treasure the time we do have. With that, the easiest way to bring people together is with food. So if you’re in the food sharing mood, whether it be for Easter Sunday or just with loved ones at any time, make something special. Not sure what to make? This Roast Leg of Lamb with Potatoes & Onions will not only impress folks, but they may look forward to more meals with you in the future! A leg of lamb center cut is rubbed with fresh herbs, seasonings and olive oil before roasting on a bed of potatoes and onions, perfect for Easter Sunday or any dinner with loved ones…

For this meal, I partnered with Shepherd Song Farm who raise 100% grass-fed lamb and goat meat.  They do not use pesticides on their land and use NO grain, animal byproducts, antibiotics or hormones. Their lambs and goats grow naturally on Wisconsin meadows. The cool northern summers of the upper Midwest result in outstanding pastures that produce premium, lean lamb and goat in a healthy environment. They live in the open air and sunshine and their livestock are not confined to stalls, on concrete or in feedlots. Quality of life for their animals is one of  their main values. When you buy from Shepherd Song Farm you support environmentally friendly, sustainable agriculture, healthy, relaxed animals and the rapidly disappearing family farm.

13771298194_445f5cdfbc-1697258



The flavor of Shepherd Song lamb is delicious and so tender – this was probably the best lamb I’ve ever had. My brother and I prepared this lamb and we were both impressed with the quality. I don’t cook lamb very often but after having Shepherd Song lamb, you may find me preparing lamb more often! The recipe is simple and perfect for impressing guests without much effort. The key is the use of fresh herbs as opposed to dried. I like how the fresh herbs really added flavor and the natural juices of the lamb added to the bed of potatoes and onions.

Roast Leg of Lamb with Potatoes & Onions

recipe barely adapted from Epicurious


1 6-pound bone-in leg of lamb, excess fat trimmed
3 large garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh thyme 
2 teaspoons minced fresh savory
1 teaspoon minced fresh rosemary 
1 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 pounds Yukon gold potatoes, unpeeled, cut into 1/4-inch-thick rounds
2 1/2 pounds yellow onions, thinly sliced (about 8 cups)
1 3/4 cups beef stock or canned beef broth

13770945183_fb8bd13465-2377651


Preheat oven to 400ยฐF. Generously butter large roasting pan. 

Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb and insert garlic slices into slits. Rub oil all over lamb. 
In a small bowl, combine the thyme, savory, rosemary, salt and pepper; rub herb mixture all over lamb. and set aside.
Combine potatoes and onions in a large pot. Add beef stock (or broth) and set over medium high heat (stock will not cover vegetables). Bring to boil then reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. 
Transfer potato mixture to prepared buttered roasting pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes and remove from oveb. Reduce oven temperature to 375ยฐF. 
Place lamb in roasting pan on top of the potato mixture. Transfer pan back into the oven and roast uncovered for about 1 hour and 45-50 minutes or until thermometer inserted into thickest part of lamb registers 130ยฐF. for medium-rare. Remove from oven and tent with foil and let stand 15 minutes.
Thinly slice lamb. Arrange lamb on large platter, surrounded with potato mixture and any juices from pan and serve.

wedding2bcakes2b252822529-6459701


I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Uncategorized

Previous Post: « Drunken Chicken Parmigiana
Next Post: Silk Earth Month: Water Conservation! »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Julie says

    April 11, 2014 at 6:51 pm

    Mmm, I bet the potatoes are delicious with all the lamb cooking juices cooking into them!

    Reply
  2. Paula-bell'alimento says

    April 11, 2014 at 6:51 pm

    Roasted Lamb makes me so happy!

    Reply
  3. Ginny McMeans says

    April 11, 2014 at 7:38 pm

    Mt mother use to make a wonderful leg of lamb. It looks like you have it conquered too. Good instructions too. ๐Ÿ™‚

    Reply
  4. Susan says

    April 13, 2014 at 4:21 am

    What a beautiful and tender roasted leg of lamb. It just looks incredible and would be fabulous any time!

    Reply
  5. Dawn Lopez says

    April 13, 2014 at 4:21 am

    Wow, that looks amazing! So fresh and juicy, this would be perfect for our Easter dinner. I've not heard of them before, I'll surely be checking them out, thanks for sharing!

    Reply
  6. mail4rosey says

    April 13, 2014 at 4:21 am

    I've never made a lamb for the family. The pictures look like it'd be a dish that's a hit though. I'll run it by hubby when he gets up (napping) and see what he thinks. ๐Ÿ™‚ Thanks for sharing!

    Reply
  7. Nutmeg Nanny says

    April 13, 2014 at 4:21 am

    I LOVE leg of lamb. I haven't had it in forever and now I have a major craving!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 ยท What's Cookin' Chicago