Roasted Leg of Lamb with Garlic Rosemary Sweet Potatoes

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Chances are if you follow me on Instagram you’ve seen this trick. I love to roast big cuts of meat directly on the oven rack. There are a few reasons for this, but the main reason is flavor.

Roasted Leg of Lamb with Garlic Rosemary Sweet Potatoes
I honestly hadn’t considered this until about a year ago. I stumbled across a recipe by Jamie Oliver for the “Best Roast Leg of Lamb“. A truly deserving name because ever since I’ve only made leg of lamb using his method. Even without the mint sauce, it makes for a simple dinner that’s sure to please. This would be especially wonderful for your next holiday spread!

Next time you have a leg of lamb just hanging out in your fridge, I hope you’ll considering roasting it this way. With veggies eagerly waiting on the rack below, they do a great job catching all the lamb’s juices. The end result is a delicious cut of lamb and wicked crazy good sweet potatoes. The Mister has actually grown tired of sweet potatoes *gasp* but whenever I make this dish he happily has a second helping of potatoes. Never fails. The sweets take on a bit of the lamb’s subtle grass and game flavor and begin to caramelize…

Roasted Leg of Lamb with Garlic Rosemary Sweet Potatoes

It’s just…. Mmf.

Quick tips:

  • I always use a Digital Thermometer and set it for medium rare. That way when I want to roll over the leftover roasted lamb into a new hot dish, it is still moist and flavorful!
  • You can find organic white wine vinegar online. Like other vinegar varieties, it’s one of the foods Sarah Ballantyne lists to have “in moderation” while following the autoimmune protocol.

Roasted Leg of Lamb with Garlic Rosemary Sweet Potatoes

Without further adieu, here’s my AIP version that is inspired by Jamie’s recipe. Gotta give credit to him, because that’s how I roll. Integrity, peeps.

** Add this Roasted Leg of Lamb with Garlic Rosemary Sweet Potatoes recipe to your cookbook on Key Ingredient!

5.0 from 2 reviews
Roasted Leg of Lamb with Garlic Rosemary Sweet Potatoes
Author: 
Recipe type: Entree
Cuisine: AIP, Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This roasted leg of lamb quickly became a family favorite. It's simple and perfect every time!
Ingredients
Garlic Rosemary Sweet Potatoes:
  • 1 entire bulb of organic garlic - leave all but three cloves whole {reserve those for the lamb}
  • Organic extra virgin olive oil
  • 2 tsp organic dried rosemary {or 2 TB fresh}
  • 3.5 lbs organic sweet potatoes, quartered
Leg of Lamb:
  • 1 organic lemon, zested
  • 3 reserved cloves of organic garlic, pressed or grated
  • 2 tsp organic dried rosemary {or 2 TB fresh}
  • Organic extra virgin olive oil
  • Leg of lamb {about 4.5 lbs}
  • Real salt or Himalayan sea salt
Optional mint sauce:
  • 4 tablespoons organic mint leaves, chopped
  • 2 pinches Real salt or Himalayan sea salt
  • 1 TB hot water
  • 3 TB organic white wine vinegar
Instructions
  1. Bring leg of lamb to room temperature before roasting.
  2. Preheat oven to 400° F and arrange the racks to be on the two lower slots. Line a half sheet pan with parchment paper.
  3. Arrange the sweet potatoes and garlic cloves on the prepared sheet pan. Drizzle with olive oil. Sprinkle with rosemary and season with salt.
  4. In a small bowl combine lemon zest, rosemary, and about 2 TB olive oil.
  5. Season the leg of lamb with salt and massage the lemon rosemary oil mixture all over.
  6. Place the sheet pan on the lowest rack and place the leg of lamb directly on the hot rack above it. This will catch the lamb's glorious juices {aka flavor}.
  7. Roast the lamb and sweet potatoes until the internal temperature is 145° for medium rare {this takes about an hour and a half in our oven}. Rare is 140° and medium is 160°. Using a large sturdy metal spatula, push the lamb onto a large chopping block. Give the sweet potatoes a good stir and turn the oven down to warm. Cover the lamb with parchment paper and kitchen towels and let it rest and allow the juices to redistribute.
  8. Meanwhile, prepare the optional mint sauce. Simply stir the mint leaves, salt, water, and white wine vinegar together in a small bowl.
  9. Slice the Roasted Leg of Lamb and serve with Garlic Rosemary Sweet Potatoes and optional mint sauce. Leftovers are fantastic the next day, too!
 

volstead spoon and fork_edited-1

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  7 comments for “Roasted Leg of Lamb with Garlic Rosemary Sweet Potatoes

  1. SisterWendy
    March 27, 2016 at 9:23pm

    Thank you doe a wonderful recipe! I had boneless leg of lamb and murasaki (purple) potatoes on hand….it came out very, very delicious! I wasn;t sure the garlic would go well with the sweet potatoes but it does!

    • March 28, 2016 at 8:37am

      I’m so glad you enjoyed this recipe! I was thrilled when I found that sweet potatoes can also be savory, it opens up so many more options! 🙂

  2. Louise
    May 25, 2016 at 11:08pm

    I will try this tonight. I’m following paleo diet so this is perfect. Thanks for sharing! 🙂

  3. Danielle
    June 20, 2016 at 8:38am

    When making this recipe with a boneless leg of lamb is the cooking time adjusted?

    • June 20, 2016 at 10:55am

      Hi Danielle! I use a boneless leg of lamb so the time is simply dependent on your oven, the size of the leg of lamb, and how you’d like it cooked.

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