Are you making lamb for Easter or Passover? This traditional meat is very easy to prepare; its rich taste and tender texture almost always come through. It's certainly easier than the Thanksgiving turkey! We also love how lamb is so right for the spring herbs popping up, and this recipe showcases those fresh herbs and garlic.
The thing we like best, though, about this recipe is that it lends itself well to leftovers. Watch for another recipe in a couple of days that will put any roasted lamb leftovers to equally delicious use.
Windowsill Herb Garden Lamb and Potatoes
Prep time: 20 minutes Cook time: about 1 1/2 hours
1/3 cup chopped fresh herbs (rosemary, thyme, marjoram)* 8 cloves garlic, minced 1 boneless leg of lamb (about 3 lbs.) 4 lbs. Yukon Gold potatoes, cut into 1-inch cubes 1 1/2 cups frozen, thawed pearl onions 1 tablespoon olive oil 2 lemons, cut into 1/4-inch thick slices Freshly ground kosher or sea salt and pepper to taste
Preheat oven to 350°F. Stir together herbs and garlic in a small bowl; set aside 2 tablespoons.
Remove ties or netting from lamb. Using a small sharp knife, make slits deep into the lamb spacing 1/2-inch apart. Rub the larger amount of herb mixture over the surface and into the center of the lamb, pressing mixture into the slits. Tie in 2 places with kitchen string to secure.
Place potatoes, onions, oil, lemons and reserved herb mixture in a large roasting pan with shallow sides and toss well to coat. Nestle lamb into the center and season with salt and pepper.
Cook for about 1 1/2 hours or until lamb is cooked to your liking (145°F for medium rare, 160°F for medium), stirring vegetables every 1/2 hour. Makes 8 servings.
*May be substituted with 2 teaspoons each dried rosemary, thyme, and marjoram.
Nutrition per serving: 463 calories, 14 g total fat, 5 g saturated fat, 120 mg cholesterol, 107 mg sodium, 42 g carbohydrate, 6 g dietary fiber, 40 g protein, 82% daily value for vitamin C, 27% daily value for iron