April 4, 2010
Roast Lamb for Easter
Roast Lamb
My family celebrates Easter with a delicious main dish of roast lamb. I found this recipe on the NPR website but it is very close to the one I inherited from my mother. Give it a try.
Roast Lamb
(Makes 6 servings)
- 2 lemons
- 3 Tablespoons minced fresh oregano
- 3 Tablespoons minced fresh thyme
- 1 Tablespoon kosher or sea salt
- 2 teaspoons freshly ground black pepper
- 4 – 5 pound leg of lamb
- 2 – 3 Tablespoons olive oil
- 4 – 6 cloves garlic, sliced into slivers
- 2 – 3 Tablespoons fresh rosemary leaves
Combine lemon zest, thyme, oregano, salt and pepper in a bowl.
Dry lamb with paper towels. Brush meat with lemon juice, olive oil, then blend in the herb mixture. Using a thin, sharp paring knife, cut deep slits 1 inch apart all over the leg. Stuff each slit with a sliver of garlic and rosemary leaves.
Let leg warm on kitchen counter for 3 hours before cooking. Meanwhile, heat oven to 275 degrees.
Position leg on a rack in a roasting pan, and roast until an instant-read thermometer reads 130 degrees for medium-rare or 140 for medium (about 2 1/2 hours depending on your oven). Remove from oven.
Cover with foil, and let rest for 15 minutes. Meanwhile, heat oven to its highest setting. Remove foil and return roast to oven. Cook until well-browned, 10 to 15 minutes. The lamb will look beautiful and be packed with crusty flavor.
How do you celebrate your Easter dinner? Please share your recipes with the rest of us.
Happy Easter to you and your family!
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