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Make this Roasted Leg of Lamb with Vegetables in just a few hours!

Roasted Leg of Lamb with Potatoes and Vegetables

Semi-boneless Leg of Lamb braised in white wine and chicken broth with tender red skinned potatoes and vegetables.
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Author: Hezzi-D

Ingredients

  • 5-6 lb. Semi-boneless Leg of Lamb
  • sea salt and black pepper
  • 3 lb. red skinned potatoes cut into quarters
  • 15 garlic cloves minced
  • 6 carrots cut into 1 inch pieces
  • 4 celery stalks cut into 1 inch pieces
  • 6 sprigs of rosemary
  • 2 onions each cut into 8 wedges
  • 2 c. chicken broth
  • 1 c. dry white wine

Instructions

  • Generously rub the leg of lamb with salt and pepper. Place it in a roasting dish and broil 6 inches from heat for 10 minutes per side.
  • Remove from oven and turn the oven to 350 degrees. Place the potatoes, garlic, carrots, celery, rosemary, and onions around the leg of lamb.
  • Pour the chicken broth and white wine over top of the lamb and vegetables.
  • Cover the dish with foil and bake for one hour. Flip the lamb over and recover the dish, cooking for an additional hour.
  • Check the temperature of the lamb. You want it to be around 145 or 150. If it's not at that temperature place it back in the oven for 30 minutes.
  • Remove from oven and slice the lamb. Serve with potatoes, vegetables, and the pan juices.

Notes

Adapted from Saveur