lamb with Greek inspired lemon potatoes

Citrusy Herbed Lamb with Lemony Potatoes

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. 

roasted lamb and lemon potatoes

Citrusy Herbed Lamb with Lemony Potatoes

5 from 3 votes
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Protein: Lamb
Cut: Boneless Leg of Lamb
Course: Main Course
Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 35 minutes
Servings: 4 people

Ingredients

For potatoes

  • 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

For lamb

  • 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

Instructions

  • 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.
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Nevin Martell

Nevin Martell is a D.C.-area based food and travel writer, parenting essayist, recipe developer, and photographer whose work has appeared in The Washington PostNational Geographic, FortuneTravel + Leisure, and many other publications. His eight books include Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery and The Founding Farmers Cookbook: 100 Recipes for True Food & DrinkIt’s So Good: 100 Real Food Recipes for KidsFind him on Instagram @nevinmartell, on Twitter @nevinmartell, and online at nevinmartell.com.