Grandma Rose's Herb-Roasted Easter Lamb
An Easter tradition was to have my mom's lamb.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 6large cloves garlic, peeled
- 1tablespoon chopped fresh rosemary
- 1tablespoon kosher salt
- 1teaspoon freshly ground black pepper
- 2tablespoons unsalted butter, melted
- 1(4 pound) boneless New Zealand leg of lamb, trimmed and tied
- 2pounds small red potatoes, halved
- 6large cloves garlic, unpeeled
- 2tablespoons olive oil
Instructions
Step 1
Combine peeled garlic, rosemary, salt, and pepper in a food processor. Process until finely minced while pouring in the melted butter. Coat top and sides of lamb with the mixture. Allow to sit for 1 hour at room temperature.Step 2
Preheat the oven to 450 degrees F (230 degrees C).Step 3
Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan; surround with potatoes and garlic.Step 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). Let lamb rest for 20 minutes before slicing.