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.
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.