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bell' alimento

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Roasted Leg of Lamb

By Paula |

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Roasted leg of lamb is a dish that can be eaten all year round, but it is especially perfect for Easter. It is such a tasty dish that I don’t believe is eaten often enough. Some people tend to shy away from it & I’m not sure why. When cooked properly (which in my humble opinion is MEDIUM) it is some of the most delectable meat out there. It’s supposed to be pinkish so don’t let that alarm you if you’ve not cooked it before, please don’t overcook it, you won’t like it, well unless you like lamb jerky and then I suppose you might.   

I was introduced to lamb when I lived in YES you guessed it Italy. There wasn’t a Pasqua {Easter} without one and I’m not sure I can remember one without lamb since. Lamb can be prepared so many ways, but for this recipe I have kept it super simple to let the flavor of the meat shine through. I just simply patted the outside of  my lamb with my Tuscan Grilling & Salt (aka bliss in a jar)

If you read my blog regularly then you know how much I LOVE THIS SALT! Just the aroma alone will take your mind to Tuscany! I can’t have anyone over without letting them smell this salt. Go ahead ask my friends they’ll tell you LOL. They’ve all smelled them. These salts are made with the finest: Sea Salt, sage, rosemary, bay leaf, garlic & lemon zest and lots of Tuscan love! Just heavenly. HEAVENLY! It’s all this leg of lamb needed.

Just a reminder, to be sure to let the lamb rest before slicing it. You don’t want all the goodness oozing out and toughening up your meat. It needs to be pretty in pink, it is the star of the table after all.

Buona Pasqua! Happy Easter! 

Roasted Leg of Lamb

sliced lamb on white platter with fresh rosemary

Roasted Leg of Lamb

Ingredients

  • 4-5 pound boneless leg of lamb - trussed
  • 4-5 tablespoons Scrumptious Pantry - Tuscan Grilling & Roasting Salt

Instructions

  1. Preheat oven to 450 degrees.
  2. WHILE oven is preheating spread roasting salt over the leg of lamb. Place lamb into roasting tray and cook for approximately 15 minutes.
  3. Reduce heat to 350 degrees, put 1/2 cup of warm water into the bottom of the roasting pan and cook additional 30 minutes to achieve medium (alter cooking time for more or less doneness)
  4. Remove from oven and transfer to cutting board. Cover with aluminum foil and allow to rest for additional 10-15 minutes prior to slicing.

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© Paula Jones
Category: Lamb

Comments

  6. Valeria says

    Ciao Paula,
    scrivo in italiano, visto che lo conosci!
    Ho scoperto i tuoi piatti su Foodgawker e credevo fossi una cuoca italiana, che sorpresa invece! Complimenti, mi piace moltissimo il sito, e i tuoi piatti sono davvero invitanti.
    Verrò spesso a prendere spunto per qualche ricetta.
    Valeria

  12. Rachel J says

    Paula, you just brought me right back to my family’s Easter Dinners with this lamb. Not an Easter went by without us enjoying lamb with mushrooms and brocolli raab with peas and eggs and ricotta meat pie. Oh thank you for sharing! I can taste my family’s holiday foods even now {happy tear}!

  13. Bob says

    Gorgeous! I love lamb, it’s just so good. And I agree, it has to be at least medium, I like medium rare myself. Course I also think I’d like lamb jerky… 😉

  14. Mike says

    Simply gorgeous. I’d make it for the leftover sandwiches alone. What a great spring recipe.

  15. Scott says

    This looks lovely. I do the same thing. But, I butterfly mine, stuff it with guanciale, caramelized spring onions and fennel, fresh parsley, pecorino romano and fresh bread crumbs. Bind it with some eggs, roll, tie and roast. Perfect.

  16. Fuji mama says

    I couldn’t agree more–you can’t have a proper Easter without a roasted leg of lamb! Yours looks absolutely delicious!

  22. lululu says

    The lamb looks awesome. And that salt must really be something, all you need is that salt! Such a simple and classic recipe!

  23. Christy B says

    That salt is indeed amazing! Smells divine and makes everything it touches delish! Soooo happy to have some in my pantry!

  24. Nath says

    I love lamb! In my family we make it every year for easter and some special occasions like birthdays. I poke it with garlic cloves and sprinkle some salt with rosemary or herbes de Provence. I also add a slash of red wine at the beginning and add water later if the pan looks too dry, so I end up with a good sauce to drizzle on the meat or side dishes.

  25. Claudia says

    Beautiful! Grew up having lamb for Easter – always rosemary, garlic and a bit of oil. Love the tradition. Adore lamb.

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