Roast Lamb and Potatoes With Rosemary and Garlic

Roast baby lamb with potatoes is a traditional dish at Easter in most parts of Italy.

[quicklook-recipe prep_time=”10 min” cook_time=”60 min” serves=”4″ details=”” ]

Roast baby lamb with potatoes is a traditional dish at Easter in most parts of Italy.

[ingredients-list title=”Ingredients” serving_size=””]

  • Shoulder of baby lamb (with some loin attached), about 2 1/4 pounds
  • 3 garlic cloves, peeled and cut in half
  • 4 to 6 sprigs fresh rosemary, divided
  • 1/4 cup extra-virgin olive oil


  • Salt
  • Freshly ground pepper
  • 2 pounds roasting potatoes


[step-list-wrapper title=”How to make it” time=”1 hour, 10 minutes”]
[step-item number=”1″ image_url=”” title=”” ] Heat oven to 350ºF. Place the lamb in an ovenproof dish large enough to hold the lamb and potatoes.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Use the point of a sharp knife to make small incisions in the meat and push the pieces of garlic in. Close the meat around it so that its flavor will permeate the meat during roasting.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Run your hand backward up 2 of the rosemary sprigs and sprinkle the leaves over the lamb. Tuck the remaining sprigs in around meat. Drizzle with the oil. Sprinkle with salt and pepper to taste. Place in oven and roast 20 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Meanwhile, peel the potatoes and cut into large bite-size chunks. Arrange them around the meat and return to oven. Roast 40 minutes more, basting with the cooking juices 2 to 3 times during roasting and turning the potatoes so that they are evenly browned. Serve hot.[/step-item][/step-list-wrapper]

[cooking_tip]Serve with a dry red wine, like Cerveteri Rosso.[/cooking_tip]

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