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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 lamb. Set aside 30 mi
nutes 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 lamb 3 minutes or until
browned; turn and sear second side. Remove lamb to a rack in a large roasting or baking p
an, herb-side up.
Add onion, celery and carrot to juices in skillet. Sauté 6 to 8 minutes or until tender. S
tir in red wine; scrape and stir in any browned bits left in bottom of skillet.
Arrange potatoes around roast. Pour vegetable and wine mixture over lamb and potatoes. Roa
st in center of oven 25 to 35 minutes per pound (uncovered), about 2 to 2 1/2 hours. Remov
e from oven when center of lamb reaches 135 to 140 degrees for medium-rare doneness. Let s
tand 15 minutes before carving into thin slices. Serve au jus over lamb slices.

Nutritional Information

No Nutritional Information Available


Cooking Connection