Roast Leg of Lamb with Oven Roasted Potatoes

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes

I love all the traditions of Easter – people in their Sunday best, Easter baskets, egg hunts and classic family dinners. This year, I’m preparing roast Leg of Lamb.  You can roast it bone in or ask your butcher to bone it for you. It can be hard to decide how much to buy. If you’re serving plates to your guest, you need less than if you’re offering a self-serve buffet. For boneless leg of lamb, plan on about ½ pound per person, more if you’re having a buffet or want leftovers.

As I’m planning my Easter menu, I realize I’m “flavor planning” as much as menu planning.  Lamb tastes even more delicious when paired with mint, rosemary, lemon and garlic.  Since the lamb is enhanced with garlic and rosemary,  I’ll  scatter the other flavors around the menu. How about asparagus finished with a sprinkling of lemon zest?  Carrots tossed with butter and fresh mint? Mint jelly is an easy, traditional way to add mint to the meal, too. Remember to include a variety of colors and textures to create the most memorable Easter meal. For more Easter recipes and cooking tips, visit Crisco.com.

Directions

1.HEAT oven to 325ºF. Spray a 9 x 13 roasting pan with no-stick cooking spray. Place potatoes in pan; spray evenly with cooking spray. Season potatoes with salt and pepper. Toss to coat.

2.PLACE lamb, fat-side-up, on potatoes. Spray lamb generously with no-stick cooking spray. Sprinkle lamb evenly with 2 teaspoons salt and 1 teaspoon pepper. Cut small slits in lamb; insert garlic slivers. Sprinkle lamb with rosemary.

3.BAKE about 1 hour 45 minutes or until a meat thermometer registers 160ºF (medium) to 170ºF (well done). Remove from oven; let stand, covered with aluminum foil, 15 minutes before slicing.


Yield: Serves 4-6

What's Needed:

 

Crisco® Original No-Stick Cooking Spray OR Crisco® Olive Oil No-Stick Cooking Spray
4 medium potatoes, peeled and cut into 2-inch cubes
Salt and pepper to taste
1 (2 1/2 to 3 lb) boneless leg of lamb
2 teaspoons salt
1 teaspoon pepper
3 cloves garlic, slivered
1/2 teaspoon dried rosemary leaves

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