Lamb Leg with Roasted Potatoes
- Serves: 12
Introducing the mouthwatering recipe for lamb leg and roasted potatoes from Gutierrez Family Farms in Nampa, ID. Cooking lamb may seem daunting, but it is actually incredibly simple. The key is to let the natural tenderness and rich flavor of locally sourced, grass-fed Idaho lamb shine while pairing beautifully with golden, roasted Idaho potatoes. Supporting Idaho producers has never been more delicious—bring the taste of local goodness to your table with every bite.
🐑🥔 Did You Know?
Idaho is home to over 235,000 sheep and lamb ranking 6th in the U.S., producing high-quality, pasture-raised lamb while supporting rural communities. Idaho also leads the nation in potato production, supplying about one-third of all potatoes grown in the U.S., thanks to the state’s rich volcanic soil and ideal growing conditions.
Categorized: EntréesHoliday Ideas
Ingredients
- 6 to 7 pounds Idaho Lamb leg, trimmed of visible fat
- Salt and pepper to taste
- 12 medium red Idaho potatoes
- 6 Idaho-grown rosemary sprigs
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 cup marmalade
- 1 tablespoon mustard seeds
- 2 teaspoons dried Idaho-grown thyme, crushed
Featured Idaho Produce
Steps
Coat potatoes with oil and place around edge of roasting pan. Sprinkle potatoes with kosher salt. Place rack in pan and arrange lamb roast on rack. Season lamb with salt and pepper to taste. Roast at 325ºF.
Combine marmalade, mustard seeds and thyme. Halfway through roasting, baste lamb with marmalade mixture.
Roast to desired degree of doneness. When lamb is done, cover and allow to stand for 15 minutes before slicing. Slice and serve with roasted potatoes.
