I remember discussing roasting with a British friend when we lived in Andorra. She said that she liked to put a pan with sliced potatoes in the bottom of the oven to catch the drippings.
I gave her a blank look…. I couldn’t really comprehend what she was saying.
She repeated it, and said the oven was less of a mess that way.
She put the roasts right on the rack in the oven – no pan.
I told her that I put the roast on a rack that fits in a pan and the pan on the rack in the oven.
She thought that was very strange – and how did the roast get nicely browned?
I think of her every time I clean my oven, which is a few times a year rather then a few times a week.
My farmer butcher cut the leg so it fits better in a roasting pan….
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Leg of Lamb, Roasted on Potatoes
The lamb is tender, flavorful and the potatoes take on the flavor, cooking down to a wonderful creaminess.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Category: Lamb
- Method: Roasting
- 1 leg of lamb, 48oz, (1.5kg) from a 5 – 7 lb (2.5 – 3.5 kilo) leg
- 6 medium potatoes (16oz, 1kg) potatoes, thinly sliced
- 2 large onions, thinly sliced
- 1 cup chicken broth
- 1 dried tsp rosemary
- 1 dried tsp thyme
- 1 dried tsp oregano
- 1/2 dried tsp garlic powder
- 1 tbs olive oil
- Put potatoes and onions in a large saucepan.
- Add chicken broth and bring to a boil over medium-high heat. Stir so they don’t stick.
- Cook for 2 minutes.
- Pour the potatoes, onions and broth into a baking dish large enough to hold them and the lamb easily.
- Smooth the potatoes/onions out, cover with foil and bake at 400F (200C) for 10 minutes.
- Mix the herbs and garlic.
- Rub the oil on the lamb and sprinkle with the herbs mix.
- Remove potatoes from oven.
- Remove foil and put the lamb on top of the potatoes.
- Return to oven, uncovered, and roast for another 30 minutes.
- Turn oven down to 300F (150C) and roast for another 12 – 15 minutes per pound.
- Lamb should be 125 – 135F (52 – 57C) Pink is best.
- Remove lamb from potatoes.
- Cover potatoes tightly and lamb loosely.
- Let rest for 10 minutes before carving.
- Layer sliced lamb on the potatoes and serve from the baking dish.
To get a good leg of lamb a meat thermometer is invaluable. If possible, get the kind that has a probe into the meat with the display staying outside the oven.
A leg of lamb normally weighs 5 – 7 lb (2.5 – 3.5 kilo) To calculate the nutrition info for 6 servings I used 48oz, (1.5kg) which is a generous serving. There will be leftovers – see Recipe Index
- Serving Size: 1 slice
- Calories: 667
- Sugar: 4.8 g
- Sodium: 320 mg
- Fat: 35.5 g
- Saturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 6.2 g
- Protein: 46.5 g
- Cholesterol: 155.3 mg
Keywords: leg of lamb, roast lamb, roast potatoes
I hate cleaning my oven.
There is no reason why I should hate it – it’s a self-cleaning oven and I just have to set the timer and let it do its thing.
But, like most things here, the task is a little fussy.
I have to wipe it out first, and take the racks as well as the side rails that hold them out. The oven has to be empty.
When it’s done I have to wipe it out again, then use a cleaner on the glass and re-attache the side rails
I don’t remember doing all that in the U.S.
In Andorra my house cleaner took care of that without me ever knowing.
I miss that….