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Lamb Leg with Roasted Potatoes

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 of the meat shine through by keeping the recipe simple. This dish is perfect for impressing your guests at Easter or any special occasion, and the locally sourced, grass-fed lamb from Gutierrez Family Farms ensures that your meal is both delicious and sustainable. So let’s get cooking and savor the delicious taste of local Idaho goodness! Recipe by Gutierrez Family Farms  


  • 6 to 7 pounds Idaho Lamb leg, trimmed of visible fat
  • Salt and pepper to taste
  • 12 medium red Idaho potatoes
  • 6 rosemary sprigs
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1/2 cup marmalade
  • 1 tablespoon mustard seeds
  • 2 teaspoons dried thyme, crushed


  • 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.