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Easter Dinner

Easter Dinner
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A classic and elegant holiday feast featuring a garlic and herb-crusted roasted leg of lamb served with seasonal roasted potatoes, carrots, and asparagus.

Ingredients

Scale
  • 5 to 6 pounds leg of lamb (bone-in or boneless)
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme
  • 6 large garlic cloves, minced
  • 1/2 cup extra virgin olive oil
  • 2 pounds baby potatoes, halved
  • 1 bunch carrots, peeled
  • 1 bunch asparagus, trimmed
  • Salt and coarse black pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  3. Place the lamb in a roasting pan and rub the herb mixture thoroughly over the entire surface.
  4. Arrange potatoes and carrots around the lamb in the pan.
  5. Roast for 1.5 to 2 hours until the internal temperature reaches 135 degrees for medium-rare.
  6. Add asparagus to the pan for the final 15 minutes of roasting.
  7. Let the meat rest for 20 minutes before carving.

Notes

  • Ensure the meat is at room temperature before roasting for even cooking.
  • Always use a meat thermometer to avoid overcooking.
  • Resting the meat is essential to keep it juicy and tender.

Find it online: https://dishmio.com/easter-dinner/