Leg of Lamb, Roasted on Potatoes

Roast Leg of Lamb

The lamb is tender, flavorful and the potatoes take on the flavor, cooking down to a wonderful creaminess.


  • 1 leg of lamb, 48oz, (1.5kg) from a 57 lb (2.53.5 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


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