One of my favorite things about Easter is the succulent lamb roast I always make. Leg of lamb is so rich and luscious on its own that you hardly have to do anything with it. But a little bit of rosemary and garlic makes it even better. Here's a roast leg of lamb recipe that's a snap to prepare and will leave you with plenty of time for egg hunts and everything else you love doing on Easter.
When you buy your lamb, just make sure the aitchbone is removed (it usually is). The butcher can do this for you. Or -- just buy a boneless cut and roast for about 30 minutes to an hour less. And remember, it's important to take your lamb out of the refrigerator and let it sit at room temperature for 30 minutes before roasting.
Leg of Lamb With Garlic and Rosemary via Epicurious
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth
1. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
3. Preheat oven to 350°F.
4. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
5. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
Image via kthread/Flickr