Roasted Leg of Lamb | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Roasted Leg of Lamb
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 8
Ingredients: Leg of Lamb; Baby Potatoes; Organic Lemon; Volcano Burst Lemon Juice; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic; Jacobs Farm Organic Rosemary; Clover Stornetta Butter; Organic Rosemary; Organic Minced Garlic; Luna Lemon Zest

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Roasted Leg of Lamb

Serves 820 mins prep100 mins cook

A delicious and tender roasted leg of lamb served over flavorful lemon baby potatoes. This dish features a mix of fresh ingredients, including olive oil, rosemary, and compound butter, for a mouthwatering experience. Perfect for a special occasion or a comforting meal.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

lb leg of lamb

lb baby potato

lemon

lemon juice

tsp salt

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

rosemary

cup butter

tbsp fresh rosemary

garlic clove

lemon zest

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Instructions

1: Preheat oven to 400°F.

2: Wash and halve potatoes; place them in a casserole dish along with sliced lemon; season with olive oil, salt, pepper, and the juice of 1 lemon; mix well.

3: Place lamb on top and score the fatty side.

4: To make the compound butter- mix the ingredients; slather lamb leg on all sides, leaving the fatty side up; cover and roast for 1 hour; uncover and roast for another 40 minutes or until the internal temperature reaches 145°F.

5: Rest for 10 minutes and devour.

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