Name: Grandma Rose's Herb-Roasted Easter Lamb
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Garlic, peeled - 6 large cloves; Chopped fresh rosemary - 1 tablespoon; Kosher salt - 1 tablespoon; Freshly ground black pepper - 1 teaspoon; Unsalted butter, melted - 2 tablespoons; Boneless New Zealand leg of lamb, trimmed and tied - 1 (4 pound); Small red potatoes, halved - 2 pounds; Garlic, unpeeled - 6 large cloves; Olive oil - 2 tablespoons

Ingredients for - Grandma Rose's Herb-Roasted Easter Lamb

1. Garlic, peeled 6 large cloves

2. Chopped fresh rosemary 1 tablespoon

3. Kosher salt 1 tablespoon

4. Freshly ground black pepper 1 teaspoon

5. Unsalted butter, melted 2 tablespoons

6. Boneless New Zealand leg of lamb, trimmed and tied 1 (4 pound)

7. Small red potatoes, halved 2 pounds

8. Garlic, unpeeled 6 large cloves

9. Olive oil 2 tablespoons

How to cook deliciously - Grandma Rose's Herb-Roasted Easter Lamb

1 . Stage

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.

2 . Stage

Preheat the oven to 450 degrees F (230 degrees C).

3 . Stage

Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan; surround with potatoes and garlic.

4 . Stage

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.