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Grandma Rose's Herb-Roasted Easter Lamb
Grandma Rose's Herb-Roasted Easter Lamb
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
170 minutes
Elevate Easter dinner with succulent rosemary-rubbed roasted leg of lamb and garlic red potatoes.
Ingredients:
  • 6 large cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 (4 pound) boneless New Zealand leg of lamb, trimmed and tied
  • 2 pounds small red potatoes, halved
  • 6 large cloves garlic, unpeeled
Instructions:
  • In a food processor, blend peeled garlic, fresh rosemary, salt, and pepper until finely minced. Slowly pour in the melted butter as you blend. Use the mixture to coat the top and sides of the lamb. Let it rest at room temperature for 1 hour.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • Coat potatoes and unpeeled garlic with olive oil. Arrange lamb in the center of a roasting pan, then place the potatoes and garlic around it.
  • Roast in the oven at the set temperature for 75 to 90 minutes until the center reaches 130°F (54°C). Allow the lamb to rest for 20 minutes before slicing.

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