Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3 1/2-4-pound piece of a leg.
Ingredients
Makes 6 to 8 servings
Step 1
Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
Step 2
Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
Step 3
Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
Step 4
Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD:Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
Step 5
Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.
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Reviews (11)
Back to TopThis is my go to recipe every year for Easter since I found it! It's almost better when you make it the day before. So easy once it's in the oven, you're free to make other dishes or just relax. Flavors are amazing, the lamb is fork tender. I cook a full 6-7 lb leg of lamb for about 10 people and they ask for it every year.
maryfd
Elmhurst, IL
4/18/2019
The potatoes take on the rich silky flavor of the lamb and then caramelize... they're almost better than the meat!
Anonymous
Viola, ID
11/21/2018
LOVE this! Perfect for Easter dinner. My guests really enjoyed it -- and it was wonderful to have potatoes and lamb done in the same dish.
norwichcolleen
Norwich, UK
3/28/2016
This is my third year making this lamb for Easter. It's the best, and so easy to prepare in advance. I've cooked it both the day before and the same morning and both came out great. I do think cooking it the day before gives it even more flavor. Serving it with Rioja for the wine pairing.
maryday
Elmhurst, Il
3/26/2016
I made an 8 lb leg of lamb for Easter with this recipe. It was the best lamb I have ever made! I made it the day before since I had many other dishes to prepare and it was delicious the next day. Even the potatoes which I was a little concerned about cooking a day early turned out great. I also went lighter on the salt per other's warning and it was nicely seasoned. This is a keeper!
maryday
Elmhurst, Il
4/26/2015
I used a shoulder of lamb and it turned out to be a great hit. I cooked it to the recipe, but used one TBSP of salt instead of the two as recommended and cooked it for 5 hours before roasting the top. I would definitely cook this one again.
Chris995
Australia
12/29/2014
I followed the advice of previous reviewers and reduced the salt , 1 TBSP. seemed to be enough. This was definitely delicious and even better the next day! I used a boneless leg of lamb since nothing with a bone was anywhere near the amount needed.
lnilsen
10/8/2013
Made this recipe for Easter Sunday. It was a big hit. The lamb was moist and tender with great flavor. It is so easy to make and it gives you plenty Of time to relax and enjoy yourself with friends.
kmgracey
Jacksonville, Oregon
5/22/2013
Good flavor and an easy, mostly do-ahead dish. Makes a nice, rustic presentation too. Agree with the first poster that 2 TBSPs salt must be an error, it is too salty (and I used scant tablespoons), will cut it in half next time. But would certainly make it again.
snewby
New York
3/31/2013
这是一个杰出的配方; it is not too much work that can even be done in advance. So, if you intend to invite guests or want to have prime time with your family, it is perfect. BUT: The 2 tablespoons of salt you cover the meat with must be a typo! Try much less, 2 TSP for example!
utek
Germany
3/31/2013