No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight in lemon and marjoram, and then roasted with russet potatoes, an uncomplicated technique that infuses the potatoes with the bright flavors of the marinade.



Ingredient Checklist


Instructions Checklist
  • Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.

  • Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.

  • Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.

  • Preheat oven to 425 degrees. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.

  • Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.

Reviews (2)

102 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 50
  • 2 star values: 29
  • 1 star values: 5
Rating: Unrated
I followed this recipe exactly except my lamb was only 3.5 pounds. The lamb was completely raw inside while the potatoes were cooked perfectly. Since my other sides dishes were ready, I put the lamb in the microwave just to get it to medium-rare. The lamb had no flavor from the marinade. Very disappointing Easter lamb.
Rating: Unrated
This is delicous and very easy to make. Just don't overcook the lamb. Make sure you do not omit "rooming" the lamb for at least 45 minutes. Make dinner later if you have to. Yes it means that much.