Oven-roasted lamb with golden potatoes is one of those meals that just feels like a celebration. Doesn’t even matter if it’s a wedding or a lazy Sunday — once that smell drifts out of the oven, it’s special. You kind of slow down without even trying.
I start with the lamb: rub it with garlic, rosemary, salt, pepper, and a little lemon zest. Honestly, that hit of citrus matters — it lifts everything so the richness doesn’t get heavy. Into the hot pan it goes, and as it roasts the meat releases those savory juices. The potatoes? They’re right there, soaking it all up like they were born for this.
And yeah, the potatoes steal the show for me. Crispy edges, soft and buttery inside, with the lamb flavor baked all the way through. I always eat too many. Pretty much the point, if we’re being honest.
This isn’t a “plate it with tweezers” kind of dish. You bring the roasting pan to the table, people talk over each other, grab seconds, maybe thirds. Someone tears bread to chase the juices — you pretend to be annoyed and then do the same. By the time the pan cools, it’s empty and everybody’s happy. That’s the job.
Little tips (from the “learned the hard way” file):
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Pat the lamb dry before rubbing it — better browning, more flavor.
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Start hot for 15–20 min, then drop the temp so it roasts gently. I’d say that’s how you get tender meat and crisp potatoes.
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Toss potatoes with a splash of the pan juices halfway through; trust me, you’ll want more bread.
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If the pan looks dry, add a small splash of stock or white wine; scrape the brown bits. That’s liquid gold.
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Rest the lamb 10 minutes before slicing. The potatoes won’t mind, and your slices won’t look like confetti.
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Optional but great: a squeeze of lemon at the end and a handful of chopped parsley. Keeps everything bright.
Main ingredients
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1.5 kg
lamb shoulder or leg, bone-in
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1.2 kg
potatoes, peeled and cut into wedges
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4 tbsp
olive oil
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4
garlic cloves, minced
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2 tbsp
fresh rosemary, finely chopped
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1 tsp
dried oregano
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1
lemon, zest and juice
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to taste
salt and pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the lamb
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Season the meat
Rub the lamb with minced garlic, rosemary, oregano, lemon zest, salt, and pepper. Drizzle with olive oil and massage into the meat.
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Marinate (optional)
If you have time, let the lamb marinate for 2–3 hours in the fridge for deeper flavor.
Roast the dish
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Preheat oven
Preheat your oven to 180°C (350°F).
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Arrange in roasting pan
Place the lamb in the center of a large roasting pan. Scatter the potatoes around it and drizzle them with olive oil, lemon juice, salt, and pepper.
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Roast
Roast uncovered for about 2 hours, turning the potatoes occasionally so they brown evenly. For a crispier finish, increase the heat to 200°C (390°F) for the last 15 minutes.
Serve
Note: For extra flavor, marinate the lamb in olive oil, garlic, and rosemary for a few hours before roasting.
Updated: August 30, 2025