Grandma Rose's Herb-Roasted Easter Lamb
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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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.