Herb-Roasted Leg of Lamb with Butter-Baked Potatoes and Tomatoes

Preheat the oven to 350°F (175°C).

Using a sharp knife, score the surface of the leg of lamb. If the lamb is deboned, keep the shank bone attached for added flavor and presentation.

In a small bowl, mix the olive oil, garlic, rosemary, thyme, lemon juice, salt, and black pepper until well combined.

Rub the herb mixture thoroughly over the lamb, pressing it into the scored cuts to ensure deep flavor.

If the lamb has been opened, bring the sides together and tie securely with kitchen string. Place the lamb in a roasting pan.

Cover the pan tightly with aluminum foil and roast for about 1½ hours, allowing the lamb to cook gently and stay juicy.

Remove the foil and continue roasting for about 1 hour, or until the exterior is well browned and the lamb reaches your preferred level of doneness.

While the lamb roasts, toss the potatoes with a small amount of olive oil, salt, and pepper. Place them on a sheet of foil with the butter, seal tightly, and set aside. Wrap the tomatoes separately in foil, as they cook more quickly.

Place the potatoes in the oven during the final hour of lamb roasting. Add the tomatoes for the last 25–30 minutes.

Remove the lamb from the oven and let it rest for 10–15 minutes before slicing. Serve with the baked potatoes and tomatoes.