Rosemary-Garlic Lamb with Potatoes
A festive, juicy roasted lamb dish marinated with garlic, rosemary, lemon, and served with tender, flavorful potatoes.
- Time
- 2 h 10 min
- Serving
- 768 kcal
- Ingredients
- ≈ $5.01
- Protein
- 41 g
Ingredients
- 1 Lambpack 600 g ≈ $11.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 220 g
- 2 Garlic≈ $10.00 per kg 8 g
- 3 Fresh rosemarypack 20 g ≈ $2.00 3 g
- 4 Olive oil 12 ml
- 5 Lemon≈ $4.70 per kg 20 g
- 6 Potatoes≈ $2.19 per kg 230 g
- 7 Salt 3 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 340°F (170°C). Pat the lamb1 dry and make shallow cuts with a knife.
Mix olive oil, lemon5 juice, minced garlic2, rosemary, salt, and pepper. Rub the marinade all over the lamb1.
Cut potatoes6 into thick chunks, season with salt, and arrange them around the lamb1 in a baking dish.
Cover the dish tightly with foil and roast for 90 minutes at 340°F (170°C).
Remove the foil, baste the lamb1 with pan juices, and roast uncovered for 25–30 minutes more until the lamb is golden and the potatoes6 are tender.
Let the lamb1 rest for 10 minutes, then slice and serve with the potatoes6.
Tips
- Why it works
- Make the cuts shallow so the meat keeps its juice and stays tender. Deep cuts make the lamb dry.
- Substitutions
- Instead of rosemary, use 1 tablespoon of dried thyme. If you have no lemon, replace the lemon juice with 15 ml of vinegar.
- Common mistakes
- If the potatoes are underdone and the meat is still a bit raw, the foil came off too early. Check doneness with a knife: the meat should separate easily.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the oven at 160 °C for 20 minutes, covered with foil. Don't freeze.
- Serve with
- Serve with a simple fresh cabbage and apple salad to lighten the richness of the meat.
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