Lamb Leg with Roasted Potatoes: Main Image

Quick Facts

Nutrition Facts

Calories 761
  Calories from Fat 328 (43%)
(55%)Total Fat 36g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(70%)Cholesterol 209mg
(37%)Sodium 880mg
(0%)Potassium 0mg
Total Carbohydrate 43g
(16%)Dietary Fiber 4g
Sugars 0g
Sugar Alcohols 0g
(128%)Protein 64g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Lamb Leg with Roasted Potatoes

Ingredients

  • 6 to 7 lbs lamb leg, trimmed of visible fat

  • Salt and pepper to taste

  • 12 medium red potatoes

  • 6 rosemary sprigs

  • 2 Tbs olive oil

  • 1 Tbs kosher salt

  • 1/2 cup marmalade

  • 1 Tbs mustard seeds

  • 2 tsp dried thyme, crushed

A delectable basting sauce of marmalade, mustard seed, and thyme add a surprising new twist to classic leg of lamb.

Directions

  • Coat potatoes with oil and place around edge of roasting pan. Sprinkle potatoes with kosher salt. Place rack in pan and arrange lamb roast on rack. Season lamb with salt and pepper to taste. Roast at 325ºF.
  • Combine marmalade, mustard seeds and thyme. Halfway through roasting, baste lamb with marmalade mixture.
  • Roast to desired degree of doneness. When lamb is done, cover and allow to stand for 15 minutes before slicing. Slice and serve with roasted potatoes.

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