Colorado Roasted Leg of Lamb with Herbed Garlic Butter Potatoes
Learn to cook this Colorado Roasted Leg of Lamb to perfection. Roasted on top of herbed garlic butter potatoes, this easy and delicious recipe will be a hit without a doubt.
Recipe courtesy of the American Lamb Board
For the Potatoes:
2 ½ to 3 poulds yellow potatoes
8 tablespoons salted butter, melted
1 ½ teaspoons thyme
2 large cloves of garlic, minced
1 teaspoon parsley
1 ½ teaspoons rosemary
salt and pepper to taste
For the lamb:
4lb Colorado boneless Leg of Lamb
1 tablespoon olive oil
3 large cloves of garlic, minced
1 ½ teaspoons salt
1/4 teaspoon pepper
2 teaspoons fresh thyme, minced
2 teaspoons fresh rosemary, minced
Before you begin: Let your lamb leg roast sit at room temp for an hour before cooking it.
Prep the potatoes: Preheat oven to 350°F. Rinse and slice potatoes lengthwise into quarters then place in the bottom of a large 9×13 pan. Toss potatoes with garlic, butter and spices to coat the potatoes.
Prep the lamb: Score the lamb with a sharp knife all over, this will allow the seasoning to get inside the meat so it’s flavorful throughout. Combine the olive oil, spices and garlic then rub this mixture all over the Colorado Lamb leg roast. Place your lamb roast on top of the potatoes then put the pan into the preheated oven.
Roasting times: Use a digital meat thermometer to check the doneness of your roast. For medium rare, cook the lamb for about 30 minutes per pound, so the thermometer reads 135-145°F. For medium, cook the lamb for about 2 hours, or until the thermometer reads 150-155°F.
Serve: Once out of the oven, let the cooked meat rest for 15 minutes before slicing, this helps ensure that the juices are sealed in so the meat doesn’t dry out when it is cut. Once rested, slice the meat against the grain for the most tender pieces and enjoy immediately!