Easter - Roast Leg of Lamb

What a lovely time of year it is. Easter is one time when many people love to serve roast leg of lamb. I know I do. There are so many variations on how to do a perfect roast leg of lamb. There is a fantastic Greek version made with lots of oregano, an Italian version made with olives and an Middle Eastern recipe made with lots of spices. All are wonderful.

My version is simple and elegant. You can roast your vegetables in the oven or as I recommend inside a large roasting pan underneath the lamb. For this method you will need an extra large roasting pan. If you do not have that then roast the lamb with the potatoes underneath and place a sheet pan of vegetables into the oven for approx 30-45 minutes, while your lamb is cooking.

Quick Tip - for best results place the garlic and rosemary marinade on the lamb and allow to come up to room temperature for one hour.

Ingredients:

4-6 lbs. Leg of Lamb - bone in. I prefer Australian or New Zealand

2 lbs. of Yukon Gold potatoes - quartered

2 lbs. of carrots - I like the multi colored ones if you can find.

1 lbs. parsnips

1 large red or yellow onion - quartered

4 garlic cloves - chopped

3 bunches of fresh thyme

3 bunches of fresh rosemary

4 Tablespoons Olive Oil

Coarse Sea Salt or Kosher Salt

Fresh Cracked Black Pepper

Optional - Emeril's Original Essence for both the lamb and vegetables. Add with salt and pepper.

Directions:

Preheat the oven to 375 degrees (convection setting if you have it).

Pat dry the leg of lamb. With a knife slice small slits through the top covering of fat until you hit the lamb meat.

In a small food processor add the chopped garlic, 2 Tbsp. olive oil, the leaves of one bunch of thyme, the leaves of one bunch of rosemary and a pinch of salt and black pepper.

Grind and chop until a paste forms. Its okay if some of the garlic is still chunky. Rub this marinade paste all over the lamb - including the top, sides and bottom. Then season generously with salt and pepper over all sides.

Allow the lamb to rest until it is at room temp for at least 1- 2 hours.

Slice the carrots and parsnips at an angle 1-2 inch chunks. The potatoes should be quartered. Place inside the roasting pan along with the onions. Pour up to 2 Tbsp. of olive oil and toss well. Add salt and pepper all over. Finish by adding the 2 bunches of thyme and rosemary.

Once the vegetables are spread out inside the roasting pan - place the lamb on-top or on a roasting rack. Place the rack over the vegetables.

Place the roasting pan into the oven and cook for 1 hour-10 minutes. Use a meat thermometer to read the temp. You want at least 130 degrees for med rare. Cook longer if you want a medium center.

Once you have your desired temp remove the lamb and place onto a platter. Lightly tent.

Allow the lamb to rest for 20 minutes - the internal temp will climb to 138-140 degrees (a perfect medium rare).

Using a large spoon toss all of the vegetables around and place back into the oven until crispy and nicely browned.

Serve on warmed plates.

Optional - serve a warmed french stick on the side.

Your guests may never leave!

ENJOY!