Grandma Rose's Herb-Roasted Easter Lamb recipe
All Recipes Meat and Poultry Recipes Lamb
Ingredients
- 6 large cloves garlic, peeled 1 tablespoon chopped fresh rosemary 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons unsalted butter, melted 1 (4 pound) boneless New Zealand leg of lamb, trimmed and tied 2 pounds small red potatoes, halved 6 large cloves garlic, unpeeled 2 tablespoons olive oil
Nutrition Info
- 258.1 caloriescarbohydrate: 13.8 gcholesterol: 66 mgfat: 13.9 gfiber: 1.5 gprotein: 19.1 gsaturatedFat: 5.5 gservingSize: -sodium: 530.1 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Grandma Rose's Herb-Roasted Easter Lamb
Directions
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Combine peeled garlic, rosemary, salt, and pepper in a food processor. Process until finely minced while pouring in the melted butter. Coat top and sides of lamb with the mixture. Allow to sit for 1 hour at room temperature.
Preheat the oven to 450 degrees F (230 degrees C).
Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan, surround with potatoes and garlic.
Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Let lamb rest for 20 minutes before slicing.