Roast Lamb Recipe With Rosemary for a Delicious Easter Feast

roast lambEvery Easter I spend a few minutes contemplating ham for Easter. And then I say no. Why? Because: LAMB. I just love it, especially roasted with herbs. So this year for my Easter dinner, I'm considering this roast leg of lamb with rosemary and lavender -- yes, lavender. I've had lamb with rosemary many times, but never lavender. Sounds so springy, even though lavender is actually a late summer bloom. If this sounds a little too exotic for you, leave out the lavender (and the jam) and this will still deliver a standout classic lamb main course that your family will love.


Roast Leg of Lamb With Rosemary and Lavender via Food & Wine


For the lamb:

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup minced rosemary

3 tablespoons minced fresh lavender leaves or 1 1/2 tablespoons dried herbs de Provence

4 garlic cloves, grated

One 3 1/2-pound boneless leg of lamb

Kosher salt

Freshly ground black pepper

For the jam:

6 medium shallots, thinly sliced

1/2 cup pitted Medjool dates, thinly sliced

1 teaspoon honey

1/4 cup apple cider vinegar


1. Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.

2. Roast the lamb for about 15 minutes, until just starting to brown. Reduce the oven temperature to 375° and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130° for rare meat. Transfer the lamb to a carving board and let rest for 30 minutes.

3. Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shallots, dates, honey, and a pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are softened, about 7 minutes. Add the vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 minutes; season with salt and let cool.

4. Untie the lamb roast and slice the meat against the grain. Serve with the shallot-date jam.


Image via Jones, Huw/the food passionates/Corbis

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