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Roast Leg of Lamb with New Potatoes & Shallots

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Roast Leg of Lamb with New Potatoes & Shallots

Provided by:
total prep 436 calories/serving


  • Lamb
  • 1 Tbsp olive oil
  • 1 tsp each minced garlic, salt, freshly ground pepper and dried oregano
  • 41/2 -lb shank half leg of lamb, trimmed
  • New potatoes and shallots
  • small new potatoes, scrubbed, larger ones cut in half
  • 8 large shallots, peeled and quartered
  • 2 tsp olive oil
  • 1/2 tsp each salt and freshly ground pepper


  • Heat oven to 350º F. You’ll need a large roasting pan.
  • Lamb: Mix oil, garlic, salt, pepper and oregano in a cup. Rub all over lamb. Place lamb at one end of roasting pan. Roast 1 hr; remove from oven.
  • Potatoes and Shallots: Add potatoes and shallots to other end of roasting pan. Drizzle with oil; sprinkle with salt and pepper and toss
  • to coat thoroughly.
  • Roast, tossing potatoes once, 30 to 40 minutes until tender and an instant- read thermometer inserted in thickest part of leg, not touching bone, registers 135ºF (rare), 145ºF (medium) or 150ºF (medium-well).
  • Transfer to serving platter; cover to keep warm. Let stand about 15 minutes before carving lamb.