Herb-Marinated Roasted Pork Leg with Potatoes
A succulent pork leg marinated with garlic, rosemary, and lemon, slow-roasted to perfection alongside golden potatoes. This hearty Sunday roast fills the kitchen with incredible aromas and delivers bold, rustic flavors at every bite. Minimal prep, maximum reward — perfect for feeding the whole family.
🛒 Ingredients
8 servings
- 3.3 lbs (1.5 kg) pork leg
- 5 garlic cloves
- Juice of 1 large lemon
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 2 pork broth cubes
- 5 tablespoons olive oil
- 2 sprigs fresh rosemary
- 10 medium potatoes
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Directions
- 1
Crush the garlic cloves with salt in a mortar until you get a smooth paste. Add lemon juice, black pepper, one crumbled broth cube, olive oil, and rosemary leaves. Mix well to combine.
- 2
Using a thin knife, pierce the pork leg all over on every side so the marinade can penetrate deep into the meat.
- 3
Rub the marinade generously all over the pork, pressing it into each cut. Cover with plastic wrap and refrigerate for at least 2 hours.
- 4
Preheat oven to 430°F (220°C). Place the pork in a roasting pan, cover tightly with aluminum foil, and roast for 1 hour.
- 5
Remove from oven, peel and cut potatoes into wedges, and arrange them around the meat. Crumble the second broth cube over everything.
- 6
Re-cover with foil and roast for another hour.
- 7
Remove the foil and roast uncovered until the pork is deeply golden and caramelized, and the potatoes are crispy on the outside.
💡 Chef's Tip
For the most flavorful result, prepare the marinade the day before and let the pork rest overnight in the refrigerator. The meat will be noticeably more tender and aromatic.
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