Lunch: Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram

This classic roast is flavored with tart lemon and savory marjoram — a lovely, fragrant combination.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 boneless leg of lamb
3 tbsp. coarsely chopped fresh marjoram
5 tbsp. extra-virgin olive oil
2 russet potatoes
4 clove garlic
Juice of 2 lemons (about 1/2 cup)
Coarse salt
Freshly ground pepper

Instructions

Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
Preheat oven to 425 degrees F. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees F, and roast until an instant-read thermometer registers 130 degrees F for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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