• 1 4-5 lb. leg of lamb, bone-in
  • Salt and pepper
  • 3 tbsps. Fresh Harvest olive oil (your choice)
  • 5 garlic cloves, peeled and sliced
  • 1 cup water
  • 8 gold potatoes, peeled and cut into wedges
  • 1 yellow onion, peeled and cut into wedges
  • 1 tsp paprika; more for later
  • 1 tsp all-natural garlic powder
  • Chopped fresh parsley for garnish (optional)

For the rub:

  • 15 garlic cloves, peeled
  • 2 tbsp dried oregano
  • 2 tbsp dried mint flakes
  • 1 tbsp paprika
  • ½ tbsp ground nutmeg
  • ½ cup Fresh Harvest Rosemary Olive oil
  • 2 lemons (juice)

For the gravy:




  1. Take the leg of lamb from refrigerator and leave in room temperature for 1 hour. Make rub by combining ingredients in a food processor and blending until smooth. Set aside.
  2. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper. Turn oven on broil. Place leg of lamb in a roasting pan on a wire rack; place directly on the top oven rack so that it’s only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
  3. When lamb is cool enough to handle, insert garlic slices in the slits you made earlier. Cover lamb on all sides with wet rub and place it back on wire rack in roasting pan. Add one cup of water to bottom of pan.
  4. Toss potatoes and onion wedges with olive oil, paprika, garlic powder, salt and pepper, then add them to the pan on either side of the lamb.
  5. Now tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place pan on middle rack of the 325 degrees oven. Roast covered for about 1–1 ½ hours. Remove foil and roast 15-30 minutes or until internal lamb reaches your desired temperature. (Rare: 125°F, Medium-Rare: 135°F, Medium: 140°F, Well-Done: 160°F)
  6. Transfer lamb to serving plate with potatoes and onions. Cover with foil and let rest for at least 15 minutes. Now make the gravy.
  7. Pour off all but 4-5 tbsps. of drippings from pan. Place roasting pan on stover burner (medium heat). Add 3 tbsps. olive oil and stir well, scraping off the tasty meat residue bits as you stir. As oil begins to shimmer whisk in flour. Cook until flour browns, stirring consonantly. Slowly pour in stock while stirring. Bring mixture to boil as you stir. Reduce heat and simmer for a few minutes.
  8. Serve roasted Leg of Lamb with the potatoes and gravy.


Fresh Harvest Tasting Room Olive Oil and Balsamic

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