Rating: 3.65 stars
17 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
  • 17 Ratings

Enjoy this roast leg of lamb with garlic for a delicious Easter dinner main. Pair it with some asparagus to add some springtime vegetables to the mix. 

Everyday Food, March/April 2003, Martha Stewart Living Television, Everyday Food, March/April 2003

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Recipe Summary test

prep:
10 mins
total:
2 hrs 10 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.

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  • Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees, for medium rare, about 2 hours.

  • Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce. Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.

  • Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.

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Reviews

17 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1