One-Tin Roast Leg of Lamb with Herbs & Potatoes
One-Tin Roast Leg of Lamb with Herbs & Potatoes is a classic dish that brings warmth and comfort to your dining table. This simple yet flavorful recipe combines succulent lamb with aromatic herbs and perfectly roasted potatoes. Every bite is a delight that can impress your family and friends, making it a perfect choice for special occasions or a cozy family dinner.
Why Make This Recipe
Making this dish is a great way to enjoy a hearty meal without spending hours in the kitchen. The ingredients are straightforward, and using just one tin means easier cleanup. Plus, the flavors meld together beautifully as everything roasts in the same pan, allowing the lamb to soak up the herb-infused broth. You’ll love how the rich aroma fills your home and how satisfying it is to serve a dish that looks as good as it tastes.
How to Make One-Tin Roast Leg of Lamb with Herbs & Potatoes
Ingredients
- 1 (4-5 lb) leg of lamb, bone-in
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tsp dried oregano
- 1 lemon, juiced
- Salt and pepper to taste
- 4 large potatoes, peeled and cut into wedges
- 1 onion, chopped
- 1 cup chicken or beef broth
Directions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together olive oil, garlic, rosemary, thyme, oregano, lemon juice, salt, and pepper. Rub this mixture all over the leg of lamb.
- Place the lamb in a roasting tin. Arrange the potatoes and onion around the lamb.
- Pour the broth into the tin around the lamb and potatoes.
- Roast for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Baste the lamb occasionally with the pan juices.
- Let the lamb rest for 15 minutes before carving. Serve with the roasted potatoes and onions.
How to Serve One-Tin Roast Leg of Lamb with Herbs & Potatoes
This dish is best served hot, right from the oven. Arrange slices of lamb on a plate along with generous portions of the roasted potatoes and onions. You can also drizzle some of the pan juices over the top for added flavor. Pair it with a fresh green salad or steamed vegetables for a complete meal.
How to Store One-Tin Roast Leg of Lamb with Herbs & Potatoes
If you have leftovers, let them cool to room temperature, then store them in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days. You can also freeze the lamb and potatoes for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven until heated through.
Tips to Make One-Tin Roast Leg of Lamb with Herbs & Potatoes
- Marinate the Lamb: For extra flavor, marinate the lamb overnight in the herb mixture.
- Check the Temperature: Use a meat thermometer to ensure your lamb is cooked perfectly.
- Add Vegetables: Feel free to add other veggies like carrots or Brussels sprouts for a colorful and nutritious addition.
Variation
For a different flavor profile, try using different herbs like mint or basil instead of rosemary and thyme. You can also experiment with adding spices like paprika or cumin for a unique twist.
FAQs
1. Can I use a boneless leg of lamb?
Yes, you can use a boneless leg of lamb, but be sure to adjust the cooking time as it may cook faster.
2. How do I know when the lamb is done?
Use a meat thermometer. For medium-rare, the internal temperature should reach 135°F (57°C). For medium, aim for around 145°F (63°C).
3. Can I make this dish ahead of time?
Yes, you can prepare the marinade and rub it on the lamb a day in advance. Just let it sit in the fridge overnight for more flavor. You can also reheat the leftovers for a quick meal.
