Apr 6, 2012
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Roast Leg of Lamb with Potatoes

For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily
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Roast Leg of Lamb with Potatoes Enlarge Image Credit: Todd Coleman
SERVES 8

INGREDIENTS

3/4 cup extra-virgin olive oil
2 tbsp. crushed red chile flakes
2 tbsp. dried oregano
4 cloves garlic, minced
1 bunch parsley, minced
Kosher salt and freshly ground black pepper, to taste
1 (6–7-lb.) leg of lamb, trimmed
8 large russet potatoes, peeled and quartered

INSTRUCTIONS

Heat oven to 500°. In a medium bowl, combine oil, chile flakes, oregano, garlic, parsley, and salt and pepper to make a paste; rub paste over surface of lamb. Set lamb in a large roasting pan and place pan in oven; roast until lamb is browned, about 30 minutes. Reduce oven temperature to 400°, cover lamb with aluminum foil, and continue cooking for 40 minutes. Remove foil, add potatoes to pan, and toss with rendered fat; continue cooking until potatoes are tender and an instant-read thermometer inserted into the thickest part of lamb reads 140°, 45–50 minutes more. Let rest for 20 minutes before serving.
Roast Leg of Lamb with Potatoes

This article was first published in Saveur in Issue #136

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Ratings & Reviews (4)

noAvatar
Wow. This was so incredibly easy to make, and absolutely amazing to eat. The lamb was moist and flavorful, with a little bit of zest from the chili flakes (which did not overpower the taste of the lamb, making me very happy!). The potatoes were insanely delicious. I made a yorkshire pudding using the drippings, which was perhaps one of the best yorkshire puddings I'd ever made, thanks in large part to the slight heat the chili flakes had imparted on the drippings!

Summary: super easy, super delicious.
noAvatar
This recipe was wonderful! It's been years since I've eaten lamb, which I don't remember caring for at the Greek restaurant, but I wanted to try it for Easter dinner. I made this recipe (though substituted 1 tsp of Ceyenne powder for chili flakes cuz I didn't have flakes). Our 6 kids were tentative & I made a back-up small ham just in case. We were all very pleasantly surprised & my 12yr old finicky eater had 3 servings of the lamb!!! I paired it w/ the potatoes in the recipe, sauteed shredded brussel spouts & onions, cheesy cream corn, & steamed asparagus. It was a lovely Easter dinner!
I'm wondering if 2 tbsp crushed red chile flakes is a misprint. I'm a dedicated fire eater, but this makes even me pause... I'm going to try it with 2 tsp. instead, as my chile flakes are red hot. Meanwhile - your thoughts?
noAvatar
This was very easy and served 10 at a dinner party. Watch the temp, as I hit 156 internally with a 6 lb leg too quickly. And the potatoes weren't done at that point, so I just pulled out the lamb to rest and left them in the oven. Very good. And yes, 2 Tbsp chilis, as it's just on the outside and is easily avoided for those who want a piece without heat.
Roast Leg of Lamb with Potatoes 5 5 2 4

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