Recipe

Roast Leg of Lamb

Roast leg of lamb is a spring classic often served at Easter-time. This dish is also perfect for a group coming over for dinner. Everyone loves a roast leg of lamb, and the whole meal is cooked together so you can entertain friends without spending a lot of time in the kitchen.

ingredients

  • 3 Cloves Garlic , peeled and minced
  • 1 Stalk Fresh rosemary leaves , minced, or a big spoon of dried rosemary
  • Good pinch Kosher salt
  • Generous grind Black Pepper
  • 4 Large spoons Extra virgin olive oil
  • 1 Large spoon French or Dijon-style mustard
  • Juice of ½ lemon
  • 6 Pounds Leg of lamb , bone in
  • 12 Small Potatoes un peeled, washed
  • 6 Carrots cleaned and cut in half

prep / directions

Preheat the oven to 450 degrees. Put the minced garlic, mustard, olive oil, lemon juice, rosemary, salt and pepper in a small bowl and mix well. Then spread evenly over the whole leg of lamb with your hands or a knife. Place the lamb in a roasting pan and put in the oven for about I hour. Turn down the oven to 400 degrees, scatter the potatoes around the lamb and roast another 30 minutes. Then add the carrots to the pan while turning the potatoes to brown all over. Roast for another 30 minutes or so, then remove the lamb to a platter and cover with tin foil for 15 to 20 minutes so all the juices settle. Carve the lamb and serve along with the carrots and potatoes.

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