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Roast Lamb
Isabella

Roast Lamb

This Roast Lamb captures the essence of a cozy Sunday dinner with tender, juicy meat, golden potatoes, and fragrant herbs. Seasoned with garlic, rosemary, and thyme, it’s simple yet elegant—perfect for gatherings, holidays, or a comforting weekend meal that fills your home with irresistible aromas.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Holiday, Main Course
Cuisine: British, Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

  • For the Lamb
  • 4 cloves garlic finely chopped
  • 1 tablespoon fresh rosemary minced
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons extra-virgin olive oil divided
  • Kosher salt and freshly ground black pepper to taste
  • 1 2-lb. boneless lamb shoulder roast, tied securely with butcher’s twine
  • For the Potatoes
  • 2 pounds baby potatoes halved if large
  • Drizzle of olive oil about 2 tablespoons
  • Additional salt and pepper to taste
  • 💡 Tip: Using fresh herbs makes a huge difference—dried herbs work in a pinch but fresh brings brightness and depth.

Method
 

  1. Step 1: Preheat and Prepare
    Preheat oven to 450°F (230°C). In a small bowl, mix garlic, rosemary, thyme, and 1 tablespoon olive oil. Season with salt and pepper. Rub mixture over the lamb and let it rest for 15 minutes at room temperature.
  2. Step 2: Prepare the Potatoes
    In a roasting dish, toss baby potatoes with the remaining olive oil, salt, and pepper. Spread evenly in a single layer so they roast evenly and absorb lamb drippings.
  3. Step 3: Roast the Lamb
    Place the lamb directly on top of the potatoes. Roast for 1 hour, or until an instant-read thermometer reaches 145°F (63°C) for medium doneness. Avoid opening the oven often to maintain consistent heat.
  4. Step 4: Rest and Serve
    Remove lamb from the oven and let rest 15 minutes before slicing. This allows juices to redistribute. Remove twine, slice, and serve with golden potatoes on the side.

Notes

For deeper flavor, marinate the lamb up to 24 hours in advance. For extra crispiness, roast at 450°F for 15 minutes, then reduce to 375°F for the remaining time. Substitute leg of lamb if preferred—adjust cooking time. Toss in shallots or garlic cloves with the potatoes for extra aroma.