Grandma Rose's Herb-Roasted Easter Lamb
Description
This Easter, try Grandma Rose's herb-roasted Easter lamb recipe. It features a leg of lamb rubbed with rosemary and roasted with garlic and red potatoes.
Ingredients
•
6 large cloves garlic, peeled
•
1 tablespoon chopped fresh rosemary
•
1 tablespoon kosher salt
•
1 teaspoon freshly ground black pepper
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2 tablespoons unsalted butter, melted
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1 (4 pound) boneless New Zealand leg of lamb, trimmed and tied
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2 pounds small red potatoes, halved
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6 large cloves garlic, unpeeled
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2 tablespoons olive oil
Directions
1
Combine 6 cloves peeled garlic, rosemary, salt, and black pepper in the bowl of a food processor; pour in melted butter with processor running until finely minced and combined. Coat top and sides of lamb with rosemary paste; set aside at room temperature for 1 hour.
2
Preheat the oven to 450 degrees F (230 degrees C).
3
Toss potatoes, 6 cloves unpeeled garlic, and olive oil together in a bowl. Place lamb in center of a roasting pan; arrange potatoes and garlic around lamb.
4
Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Rest before slicing, 20 minutes.