Cooking a melts-in-your-mouth lamb recipe doesn’t need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you’ll get endless compliments on.

Quick Info

⏱️ 395 min • 🍽️ 10 servings • ⭐ 95%

Nutrition

1088 cal • 96g protein • 24g carbs • 62g fat

Tags

[North American] • [Dairy-Free] • [Dinner] • [Under 1 Hour] • [Keto] • [High-Protein] • [Low-Sugar] • [High-Fiber]

Ingredients

• 1 8-12 pound bone-in lamb roast with fat cap
• 12 cloves garlic, divided
• ½ cup olive oil
• ⅓ cup whole grain mustard, plus more for serving
• Juice of 1 lemon
• 10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
• 10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
• 1½ tablespoons sea salt
• 1 tablespoon freshly ground black pepper
• ¾ cup dry white wine
• 2½ pounds Yukon gold potatoes, halved
• Flaky sea salt, for sprinkling

Instructions Preview

1. 2-3 hours before roasting, prepare the lam…
2. In a blender, combine the remaining 9 garl…
3. Spread the paste evenly all over the lamb….

…and 8 more steps

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Recipe by: Chris Salicrup • From: Tasty: Tasty Grill