Last Updated on May 3, 2022
Want to pull out the stops for Mother’s Day without marooning yourself in the kitchen?
This gorgeous citrusy herb-rubbed leg of lamb with Greek-inspired lemon potatoes is a breeze to prep but makes a lasting impression. Serve with a salad of tender spring lettuces and a light red wine, and you’re in business.
- 2 pounds baby potatoes halved
- 2 tablespoons olive oil
- Juice of ½ lemon
- 1 teaspoon fine sea salt
- 1 ½ teaspoons freshly ground black pepper
- 1 5 pound boneless leg of lamb
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 6 garlic cloves peeled and minced
- 1 tablespoon + 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Preheat the oven to 350°F.
- Place the potatoes in a roasting pan. Drizzle with olive oil and lemon juice, then sprinkle on salt and pepper. Use a spatula to toss the potatoes until they are well coated.
- Whisk together in a small bowl the mustard, olive oil, lemon juice, thyme, rosemary, garlic, salt, and pepper. Set aside.
- Using a sharp knife, score the fat layer on the lamb, making cuts no more than 1/2-inch thick and about an inch apart.
- Using your hands, smear the mustard mixture all over the lamb, making sure to get it into all the cuts and the crevices on the bottom side.
- Using thin twine, tie up the leg so the meat is a snug package. Place the lamb on top of the potatoes, fatty side up. Roast for 1 ½-2 hours until the internal temperature reaches 135°F for medium doneness or 145°F for medium-well doneness.
- Let the roast rest for 15-20 minutes before you cut into it. Serve warm with the potatoes.