Boneless Leg of Lamb and Oven Roasted Potatoes with Rosemary

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 5 1/2 oz lamb and 3/4 cup potatoes) contains 540 calories, 20 g carbohydrate, (2 g fiber), 48 g protein, 30 g fat, (13 g saturated fat), 165 mg cholesterol, and 130 mg sodium.
  • Calories per Serving: 540
  • Servings: 12
  • Active Time: 10 minutes
  • Total Time to Make: 3 hours, 10 minutes
Boneless Leg of Lamb and Oven Roasted Potatoes with Rosemary



  1. Preheat oven to 450 degrees. Season lamb with salt, pepper, 1 Tbsp rosemary and garlic. Place lamb on rack inside large roasting pan.
  2. Toss potatoes, remaining rosemary, and olive oil in large bowl. Add potatoes to pan around roast; place on center rack of oven. Roast, 15 min.
  3. Reduce heat to 350 degrees. Roast lamb, occasionally turning potatoes, until 5 degrees less than desired doneness (refer to temp chart for final cooking times--check internal temp by inserting thermometer halfway into thickest part of meat). Potatoes are done when easily pierced with a paring knife tip. 
  4. Remove pan from oven. Transfer potatoes to serving dish; cover and keep warm. Transfer lamb to cutting board; let rest 15- 20 min before carving.
Temperature Chart PDF


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