Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Herb-roasted Lamb

Print recipe & shopping list
Submitted by:
Makes: 12 servings adjust
This dish is great for guests, since the dish goes into the oven for 2 hours before serving, so you can relax before guests arrive. Also, since the potatoes cook with the lamb, you are getting 2 for 1 in terms of dishes yielded for prep time. Cooking time: 1.5 hours + 20 minutes



  • 16 pounds Whole Leg of Lamb

Step 1

Pre-heat oven to 450 degrees, place oven rack in lower third of oven so lamb will sit in the middle of the oven


  • 6 cloves Garlic
  • 1 tablespoon Dried Ground Rosemary
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Fine Ground Black Pepper
  • 2 tablespoons Unsalted Butter

Step 2

Peel 6 cloves of the garlic and place them in the food processor. Add the rosemary, 1 tbsp of salt, 1 tsp of pepper, and butter to the processor. Process until garlic and rosemary are minced

Step 3

Coat the top and sides of lamb thoroughly with the mixture. Allow the lamb to sit for 30 minutes to an hour.


  • 5 pounds Red Potato, unpeeled
  • 6 cloves Garlic
  • 2 tablespoons Extra Virgin Olive Oil

Step 4

Toss the potatoes and the remaining unpeeled garlic in a bowl with the olive oil and sprinkle with some salt. Place mixture in the bottom of a roasting pan.

Step 5

Place the lamb on top of the potatoes and roast for an hour and 15-30 minutes, or until internal temperature is 135 degrees (rare) or 145 degrees (medium).

Step 6

Remove from the oven and place lamb on a platter. Cover tightly with aluminum foil. Allow it to rest for 20 minutes. Slice and serve with potatoes.

Step 7

*Stick thermometer in multiple places near the middle of the lamb to make sure cooking temperature is within desired range for the whole piece.
Kitchen Monki sign up