Herb Roasted Leg of Lamb.
I’m a fan of lamb. I’m not sure why it’s not more wildly popular than it is because it’s sensationally succulent. It also happens to be a staple at my table on Easter. Which ehem, is right around the corner. No need to panic. We’re going to be sharing all kinds of easy and elegant options to help you create an effortless Easter table.
Starting with this boneless herb roasted leg of lamb. It’s as simple as applying a rub and putting it into the oven until it reaches your desired level of done ness. For me, that’s rare (135 degrees) or medium (145 degrees). Use a digital thermometer to monitor internal temps.
A little butter, fresh rosemary (you can use dried in a pinch), garlic, salt and pepper, mixed together will create our rub. We’ll smear that herbaliciousness all over a trimmed and tied boneless leg of lamb. Transfer it to a roaster pan and let it sit and take the chill off prior to placing in the oven. We’re using this gorgeous 5 1/4 quart Le Creuset Signature Roaster. It’s not only going to be our cooking vessel, it’s going to be the serving vessel as well.
If that wasn’t awesome enough. It will also hold the potatoes so it’s a 2 for 1 cooking sensation. Le Creuset is generously providing ONE of these beauties to a lucky bell’alimento reader. Enter using the Rafflecopter widget below.
1 – 5 1/4 Le Creuset Signature Roaster. ERV $235
“The even heat distribution of this versatile enameled cast iron roaster makes it ideal for oven-roasted chicken breasts, homemade lasagna, casseroles and side dishes. Taking a cue from our iconic French ovens, we’ve added our signature loop handles for easier lifting when wearing oven mitts. Features: Low-profile design is optimized for oven roasting. Even heat distribution and superior heat retention. Durable, nonreactive sand-colored interior enamel. Colorful, long-lasting exterior enamel resists chipping and cracking.”
Stay tuned for a GYRO recipe which will be perfect to make with any leftover lamb!
Disclaimer: I was provided with product. The contest is sponsored by Le Creuset. Opinions are my own. Always have been. Always will be.
Slightly adapted from Ina Garten.
- 5-6 pound leg of lamb
- 12 cloves garlic - divided
- 1 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 sprigs of fresh rosemary - minced
- 4 pounds new potatoes
- 2 tablespoons olive oil
- Bring leg of lamb out 30 minutes prior to starting recipe. Place into roasting pan. Set aside.
- Into food processor add: half garlic, salt, pepper, butter, rosemary. Pulse until well combined.
- Rub mixture over all sides of lamb. Set aside.
- Preheat oven to 450 degrees.
- In a bowl large enough to accommodate potatoes. Toss potatoes with olive oil, remaining cloves of garlic. Season with salt. Transfer to roasting pan, circling lamb.
- Cook lamb until internal temperature reaches 135 degrees for rare or 145 degrees for medium. Approximately 1 - 1/5 hours.
- Allow lamb to sit for approximately 15 minutes prior to slicing. Carefully remove netting prior to slicing and discard.
Use a digital thermometer to be assured meat is at correct temperature.
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Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g