Ingredients:

  • 1 (5.5 lb) bone-in leg of lamb
  • 3 tbsp extra virgin olive oil
  • 2 tbsp flaky sea salt
  • 1 tbsp freshly cracked black pepper
  • 6 cloves garlic, minced
  • 3 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh sage, finely chopped
  • 1 large lemon, zested
  • 1 tsp red chili flakes
  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup dry white wine
  • 4 sprigs fresh thyme
  • 2 tbsp beef stock

Instructions:

  1. Remove the lamb from the fridge 1 hour before cooking to hit room temperature.
  2. Preheat oven to 400°F (200°C). In a small bowl, mix 3 tbsp olive oil, minced garlic, rosemary, sage, lemon zest, chili flakes, salt, and pepper. Massage the herb paste into every nook of the lamb.
  3. Place the lamb in a heavy-duty roasting pan on a rack and roast for 20 minutes until the exterior is browned.
  4. Remove the pan and lower the oven temperature to 325°F (160°C). Toss cubed potatoes into the pan with white wine, beef stock, and thyme sprigs. Place the lamb rack back over the potatoes.
  5. Return to the oven and roast for another 1 hour 15 mins until the internal temperature of the lamb reaches 135°F-140°F for medium-rare.
  6. Remove from oven and let the lamb rest for 15-20 minutes before carving to allow juices to redistribute.
  7. If potatoes aren't crispy enough, blast them at 425°F (220°C) for 10 minutes until golden and crackling while the meat rests.