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Roasted leg of lamb with garlic, rosemary, and potatoes is an Italian Sunday classic. This high protein mediterranean carnivore dish brings the whole family to the table.
Preheat your oven to 400°F. Pat the leg of lamb dry and make several 1-inch deep slits all over; insert slivers of garlic and small pieces of rosemary into each.
Rub the lamb thoroughly with 2 tbsp olive oil, 1.5 tsp kosher salt, and black pepper, massaging seasoning into every crevice.
Peel and cut potatoes into thick wedges, toss with remaining olive oil and salt, then arrange around the lamb in a large roasting pan.
Roast the lamb and potatoes for 20 minutes at 400°F to develop a golden crust, then reduce oven temperature to 325°F, add white wine to the pan, and continue roasting for 90–100 minutes, basting every 30 minutes.
Check internal lamb temperature with a thermometer at thickest part; remove from oven at 130°F for medium-rare. Let rest 15–20 minutes loosely covered before slicing. Serve slices with the herby, garlicky potatoes and pan juices.
