Roast Lamb With Potatoes

Cooking Time: 10-20 Min    Servings: 8


  • 1 leg of lamb (7 to 8 lb)
  • 2 large garlic cloves, slivered
  • 5 tablespoons Olive Scene bold Extra Virgin Olive Oil
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon dried rosemary leaves
  • 2 tablespoons coarsely ground black pepper (or less, if desired)
  • 30 small red new potatoes, halved 
  • 1 teaspoon coarse sea salt


  1. Preheat oven to 425 F.
  2. Cut slits all over the lamb with the tip of a sharp knife and insert the garlic slivers into the slits.
  3. Brush the lamb all over with 2 tablespoons of the olive oil.
  4. Combine the thyme, rosemary, salt and pepper in a small bowl and mix well. 
  5. Remove 1 tablespoon and reserve.
  6. Pat the herb mixture all over the lamb for form a crust. 
  7. Place the lamb in a shallow roasting pan.
  8. Place the potatoes in a large mixing bowl. Add the remaining 3 tablespoons olive oil, the reserved herb mixture. 
  9. Toss to mix well and arrange around the lamb in the pan.
  10. Place the pan on the center rack in the oven and roast for 45 minutes. 
  11. Reduce heat to 375 F and cook an additional 30 minutes.
  12. Remove pan from oven when internal temperature has reached at least 120 F for rare. 
  13. Cover with tin foil and let sit 15 minutes before carving. 

*For rare lamb, allow 12 minutes per lb 
*For well done lamb, allow 18 minutes per lb