Easter Dinner
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
- Preheat oven to 400 degrees.
- In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Place the lamb in a roasting pan and rub the herb mixture thoroughly over the entire surface.
- Arrange potatoes and carrots around the lamb in the pan.
- Roast for 1.5 to 2 hours until the internal temperature reaches 135 degrees for medium-rare.
- Add asparagus to the pan for the final 15 minutes of roasting.
- 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/