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–+ servings

Easter Leg of Lamb

This roast looks like a holiday showpiece but cooks like a weeknight dinner. Garlic-herb crusted lamb roasts over potatoes and fennel so everything soaks up the same savory juices with almost zero extra work.
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Prep Time 15 minutes
Cook Time 1 hour
1 hour to come to room temp 1 hour
Course Main Course
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 3 pounds boneless leg of lamb trimmed and tied
  • 5 garlic cloves roughly chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh mint chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon zest
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra virgin olive oil
  • 2 pounds baby potatoes halved or quartered
  • 1 fennel bulb trimmed cored and thinly sliced
  • Additional salt to taste
  • Additional black pepper to taste

Instructions

  • Bring to Room Temperature: Let the lamb sit out for about 1 hour so it cooks evenly.
    3 pounds boneless leg of lamb trimmed and tied
  • Preheat Oven: Heat oven to 450°F.
  • Make Herb Paste: Blend garlic, parsley, rosemary, mint, oregano, lemon zest, salt, pepper and olive oil in a food processor until smooth.
    5 garlic cloves roughly chopped, 2 tablespoons fresh parsley chopped, 1 tablespoon fresh rosemary chopped, 1 tablespoon fresh mint chopped, 1 teaspoon dried oregano, 1 tablespoon lemon zest, 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 cup extra virgin olive oil
  • Coat the Lamb: Rub the paste all over the lamb and place it in a roasting pan.
  • Start Roasting: Roast uncovered for 15 minutes to develop a browned crust.
  • Prep Vegetables: While the lamb starts cooking cut potatoes and slice fennel into even pieces.
    2 pounds baby potatoes halved or quartered, 1 fennel bulb trimmed cored and thinly sliced
  • Add Vegetables and Lower Heat: Reduce oven to 400°F. Scatter vegetables around the lamb and toss them with the pan drippings. Season lightly with additional salt and pepper.
    Additional salt to taste, Additional black pepper to taste
  • Finish Cooking: Roast 40–45 minutes more or until the thickest part reaches 130°F for medium rare.
  • Rest the Lamb: Transfer lamb to a board, tent with foil, and rest 15 minutes.
  • Crisp the Vegetables: If needed continue roasting vegetables a few minutes longer until golden and tender.
  • Slice and Serve: Remove twine, slice thinly, and serve with the roasted vegetables and pan juices.