Recipes Dinner Meat Dishes Lamb Main Course Leg of Lamb with Fingerling Potatoes and Leeks 5.0 (1) 1 Review Incredibly easy to prepare, this bone-in leg of lamb is coated with an herby, pleasantly salty crust before marinating in the refrigerator for about 8 hours. By Robby Melvin Robby Melvin Robby Melvin is the test kitchen director at Southern Living magazine and senior recipe developer/tester for Time, Inc. Food Studios in Birmingham, Alabama. A professional chef, he can be seen demonstrating his culinary know-how on Southern Living’s YouTube cooking videos. Melvin has been responsible for developing and testing recipes at the iconic Southern publication for nearly a decade. Food & Wine's Editorial Guidelines Updated on October 18, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 30 mins Chill Time: 8 hrs Total Time: 11 hrs 30 mins Servings: 10 The dry brine results in a juicy, tender, and deliciously garlicky lamb roast. Potatoes and leeks are added about 45 minutes before the roast is finished cooking, absorbing the flavors of the herbs and lamb juices as they roast. Serve with salad and red wine. Cook Mode (Keep screen awake) Ingredients 1 (8- to 10-pound) bone-in leg of lamb, fat trimmed to 1/4-inch thick 8 medium garlic cloves, peeled 1/4 cup packed fresh flat-leaf parsley leaves 2 tablespoons fresh rosemary leaves 2 tablespoons fresh oregano leaves 2 tablespoons plus 1/4 teaspoon kosher salt, divided 1 1/2 tablespoons olive oil, divided 1 1/4 teaspoons black pepper, divided 2 pounds fingerling potatoes (about 6 cups), halved lengthwise 1 1/2 pounds leeks (about 3 large leeks), white and light green parts only, sliced into rounds (about 6 cups) Directions Pat lamb dry. Using the tip of a small, sharp knife, score lamb by making shallow cuts all over. Process garlic, parsley, rosemary, oregano, 2 tablespoons of the salt, 1 tablespoon of the oil, and 1 teaspoon of the pepper in a food processor until smooth, about 30 seconds. Rub mixture all over lamb. Place lamb on a rimmed baking sheet lined with parchment paper; chill, uncovered, at least 8 hours or up to overnight. Preheat oven to 450°F with rack in lowest position. Remove lamb from refrigerator; let stand at room temperature 30 minutes. Roast lamb in preheated oven for 1 hour, 20 minutes. Remove from oven. Toss together potatoes, leeks, and remaining 1/4 teaspoon salt, 1/2 tablespoon oil, and 1/4 teaspoon pepper in a bowl. Spread in a single layer around and under lamb on baking sheet. Reduce oven temperature to 350°F, and return baking sheet to oven. Roast until a thermometer inserted in thickest portion of lamb registers 125°F to 130°F for medium rare, and potatoes and leeks are tender, about 45 minutes. Remove from oven; let rest 30 minutes. Slice lamb. Arrange lamb and potato-leek mixture on a serving platter, and serve. Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee Rate It Print