Recipe for Roast Lamb
Roast lamb is a traditional holiday dish in many families, and one served most often over the Easter holiday. In what follows, you’ll find one traditional roast lamb preparation and one with a Greek spin to it.
Traditional Roast Lamb
- 12 unpeeled and divided garlic cloves
- 1 tbsp. of chopped rosemary
- Kosher salt
- Fresh ground black pepper
- 2 tbsp. of unsalted butter
- 1 large boneless and trimmed leg of lamb
- 4 to 5 lbs. of small unpeeled tomatoes
- 2 tbsp. of olive oil
Place your oven rack low in your oven and preheat to 450 F. In a steel blade food processor, peel and place 6 of your garlic cloves. Add your rosemary, 1 tbsp. of salt, 1 tsp. of pepper and your butter. Turn on the processor, letting your garlic and rosemary mince. Use this mixture to coast your lamb, and let the lamb sit for up to 1 hour. Put your potatoes and garlic in a large bowl and sprinkle over the top with salt. Pour this bowl into a large roasting pan and put the lamb atop the potatoes. Roast for 1 1/2 hours, or until it reaches an internal temperature of 135 F. Remove from oven, wrap in aluminum foil and let sit for 20 minutes. Then slice and serve!
Greek Roast Lamb
- 1 large juiced orange
- 3 tbsp. of French mustard
- 3 tbsp. of olive oil
- 4 tsp. of dried oregano
- Salt and pepper
- 10 peeled and chopped potatoes
- Half leg of lamb, bone-in
- 5 cloves of garlic
Preheat your oven to 375 F and, taking a large bowl, whisk your juice, mustard, olive oil and spices. Put your potatoes in this bowl to coat, and then spoon them into a roasting pan. Cut a few slits into your lamb and stuff your cloves inside. Use the leftover orange juice in your bowl as a rub on the lamb, and then drop the lamb on top of the potatoes. Roast for about 1 hour, or until it reaches 135 F. Cover with foil to let it rest and then serve.
