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Herb-Crusted Leg of Lamb with Potatoes
Prep Time:
30 minutes (plus 30 minutes to overnight curing time)
Cook Time:
2 - 2 1/2 hours
6 - 8 servings

4 to 5 pounds semi-boneless leg of lamb, trimmed of fat

2 tablespoons olive oil

1 cup finely chopped onion

1 cup finely chopped celery

1/2 cup finely chopped carrot

3/4 cup dry red wine

2 pounds red potatoes, size "C"

2 tablespoons olive oil

2 tablespoons minced fresh rosemary leaves

2 tablespoons minced fresh thyme leaves

3 cloves garlic

1 teaspoon kosher salt

1 teaspoon coarse ground black pepper


Combine rub ingredients in a small bowl. Press onto top and sides of l
amb. Set aside 30 minutes or cover and refrigerate overnight.
Heat oven to 325 degrees F
Chop onion, celery and carrot finely.
Heat oil in a large skillet over medium-high heat. Sear topside of lam
b 3 minutes or until browned; turn and sear second side. Remove lamb t
o a rack in a large roasting or baking pan, herb-side up.
Add onion, celery and carrot to juices in skillet. Sauté 6 to 8 minute
s or until tender. Stir in red wine; scrape and stir in any browned bi
ts left in bottom of skillet.
Arrange potatoes around roast. Pour vegetable and wine mixture over la
mb and potatoes. Roast in center of oven 25 to 35 minutes per pound (u
ncovered), about 2 to 2 1/2 hours. Remove from oven when center of lam
b reaches 135 to 140 degrees for medium-rare doneness. Let stand 15 mi
nutes before carving into thin slices. Serve au jus over lamb slices.

Nutritional Information

No Nutritional Information Available


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