Recipes Ingredients Meat & Poultry Lamb Recipes Roasted Leg of Lamb with Asparagus and Herbs By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 21, 2021 Print Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 1 hrs Total Time: 1 hrs 45 mins Yield: 8 to 10 Serves The roasted leg of lamb is cut into three sections for quicker cooking, making it a delicious Easter meal. Ingredients 3 lemons, thinly sliced (2 cups) 1 boneless butterflied leg of lamb (about 6 pounds), trimmed of excess fat and cut into 3 equal-size pieces Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil ½ cup Ramp Pesto 2 pounds asparagus, trimmed 1 bunch spring onions (1 pound), trimmed, well washed, and halved lengthwise (quartered, if large) ⅓ cup packed chopped fresh dill 3 tablespoons chopped fresh chives, plus whole chives for serving Flaky sea salt, such as Maldon, and fresh mint sprigs, for serving Directions Preheat oven to 425 degrees. Scatter lemons in bottom of a roasting pan. Season lamb with kosher salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in 3 batches, cook lamb until browned, about 5 minutes per side, removing as done and placing on top of lemons in roasting pan. Brush lamb with 6 tablespoons ramp pesto and roast until a thermometer inserted into thickest parts of flesh registers 130 degrees for medium-rare, 20 to 25 minutes. Transfer lamb and lemons to a plate, tented with foil; let stand 20 minutes. Pour pan juices into a small saucepan; keep warm. Meanwhile, toss asparagus and onions with remaining 2 tablespoons oil; season with kosher salt and pepper. Divide between two rimmed baking sheets and roast, tossing halfway through, until tender and lightly charred, 20 to 25 minutes. Transfer lamb, lemons, asparagus, and onions to a serving platter. Add any accumulated juices from lamb to saucepan with reserved juices. Brush lamb with remaining 2 tablespoons ramp pesto, pour some of reserved juices over it to moisten, and sprinkle with chopped dill and chives. Season with flaky salt, garnish with chives and mint, and serve. Print