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roasted lamb and lemon potatoes

Citrusy Herbed Lamb with Lemony Potatoes

4.75 from 4 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


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


  • 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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