Roasted leg of lamb for easter

Happy Easter! And as I promised, here I am with a recipe for roasted leg of lamb. And as you know this is not just a leg of lamb, but THE leg of lamb I got from the wonderful people at Mountain State Rosen.

For such a beautiful piece of meat, I wanted a simple recipe that could highlight the flavors of lamb, so I went for a simple roast. As an inspiration, I used a recipe I found in my grandma’s recipe notebook. As all of my grandma’s recipes this is a rather simple, if a bit long preparation: prepare a mixture of herbs, marinate overnight and then cook for hours.

Roasted leg of lamb

And that is what I did. I added sumac to the herbs my grandma suggested, because its lemony tartness works well with the richness of lamb and I cooked the lamb for 3 hours. My place smells heavenly!

In the spirit of keeping it simple, I am serving it with simple roasted potatoes and sunchokes. Can’t wait to dig into lamb! And all the other fixings I prepared for easter lunch including colomba (which you might have seen enough of on Instagram) and muffins with lima beans, pecorino and salame.

Oh and remember that the giveaway for Lund’s gift cards is open until Thursday (April 4th) so remember to leave a comment on the giveaway post for a chance to win one.

Lamb roast for easter

Ingredients

  • 1 deboned leg of lamb, tied
  • 1 sprig rosemary
  • 6-8 cloves garlic
  • 1 tbsp sumac
  • 1 sprig sage
  • 1 bunch parsley
  • 2 sprigs mint
  • 1/4 cup olive oil
  • 1 glass wine
  • salt
  • pepper

Directions

  1. Take all the aromatic herbs and half the garlic and chop them roughly.
  2. Mix the chopped herbs with the oil, the sumac, the salt and the pepper and rub the mixture on the lamb leg, putting some herbs also in the hollow where the bone used to be.
  3. Place the lamb in a covered container with the rest of the garlic and let it marinate overnight in the fridge.
  4. The next day, sear the lamb in a very hot pan on all sides. Once the lamb is well seared, deglaze the pan with a glass of wine (both red or white are fine so pick your favorite).
  5. When the wine is evaporated, transfer the meat in an oven dish with a rack, so that the meat does not sit in its juices.
  6. Cook at 400F for 2-3 hours depending on the size of your leg. Mine was almost 6 lb. so it took the full 3 hours.

This entry was posted in Entrée, Lamb, venison and other meats and tagged , . Bookmark the permalink.

8 Responses to Roasted leg of lamb for easter

  1. Frank says:

    Looks absolutely heavenly!

    (PS: Btw, what’s sumac?)

  2. this looks so carnivore and sooo good :)

  3. May says:

    I love roast lamb and this looks like a fab feast. How lucky that you got given lovely meat for Easter.

  4. Ti è venuto benissimo questo tipico piatto inglese..

    Not Only Sugar

  5. You certainly cooked up a feast for Easter: I followed it every step of the way on Instagram. So impressed!

  6. Happy Easter… the lamb looks beautiful. :)

  7. Chiara says:

    Buona Pasqua Pola, festeggiare con un piatto così sarà magnifico !

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