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Loading...A traditional Croatian-style roast leg of lamb rubbed with garlic, fresh rosemary, and Mediterranean herbs, then slow-roasted with potatoes and onions in a red wine and olive oil bath. The result is fork-tender meat with a deeply caramelized crust and rustic, herb-scented pan juices that beg for crusty bread.
Prep Time20 mins
Cook Time120 mins
Total Time140 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 28 gCarbs
- 3 gFiber
- 3 gSugar
- 36 gProtein
- 620 mgSodium
- 920 mgPotassium
- 65 mgCalcium
- 4.2 mgIron
- 16 mgVitamin C
- 28 mcgVitamin A
Ingredients
For the lamb and marinade
- 1 bone-in leg of lamb (about 3.5 lb / 1.6 kg)
- 1/4 cup extra-virgin olive oil
- 1 cup dry Croatian red wine (such as Plavac Mali or Dingac)
- 8 cloves garlic, minced, plus 1 whole head halved crosswise
- 3 tbsp fresh rosemary leaves, chopped
- 1 tbsp fresh thyme leaves
- 3 bay leaves
- 1 lemon, juiced and zested
- 2 tbsp coarse sea salt
- 1 tbsp freshly cracked black pepper
For the potatoes and vegetables
- 2 lb Yukon Gold potatoes, cut into 2-inch wedges
- 2 large yellow onions, peeled and quartered
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 sprigs fresh rosemary
For finishing
- 1/4 cup chopped fresh parsley
- 1 tbsp red wine vinegar
- Flaky sea salt, to taste
Directions
- Pat the lamb leg dry with paper towels. Using a small sharp knife, make 8 deep slits all over the lamb and stuff each with a pinch of the minced garlic and a small piece of rosemary. Rub the entire leg with the olive oil, lemon juice and zest, salt, pepper, and remaining minced garlic.
- Place the lamb in a large roasting pan and pour the red wine around (not over) the meat. Scatter the bay leaves and thyme around the pan. Cover tightly with foil and refrigerate for at least 4 hours, preferably overnight, turning once.
- Remove the lamb from the refrigerator 45 minutes before roasting. Preheat the oven to 325°F (165°C). Toss the potato wedges and quartered onions with olive oil, salt, pepper, and the rosemary sprigs, then arrange them around the lamb in the roasting pan, nestling them into the wine.
- Roast uncovered at 325°F for about 1 hour and 30 minutes, basting the lamb with the pan juices every 30 minutes. Tuck the halved head of garlic cut-side down among the potatoes. After 1 hour, increase the oven temperature to 400°F (200°C) to brown the crust.
- Continue roasting until an instant-read thermometer inserted into the thickest part of the leg (without touching bone) reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 20 to 30 more minutes. The potatoes should be golden and tender.
- Transfer the lamb to a cutting board, tent loosely with foil, and let rest for 15 minutes. Meanwhile, stir the red wine vinegar into the pan juices and taste for seasoning.
- Carve the lamb against the grain into thick slices. Arrange on a platter with the roasted potatoes and onions, spooning the herb-scented pan juices over the meat. Scatter the chopped parsley and finish with flaky sea salt before serving.
Cook’s Notes
- Marinating the lamb overnight deepens the herbal, wine-infused flavor and helps tenderize the meat.
- Always let the lamb rest at least 15 minutes before carving so the juices redistribute; cutting too early will dry out the meat.
- Baste generously every 30 minutes with the red wine pan juices to build a glossy, flavorful crust.
- For an even more traditional flavor, substitute smoked sea salt or a Croatian herb blend like Vegeta-inspired seasoning into the rub.
- Leftover lamb is excellent shredded into pita bread with tzatziki-style yogurt sauce the next day.
