Easter at my parent’s restaurant was always such a busy time. Besides Mother’s Day, it was one of the busiest days of the year for us.
This is the delicious and juicy oven-roasted lamb that my dad loved to make for Easter dinner:
Ingredients:
- 1 (6-8 pound) leg of lamb, bone-in
- 6 garlic cloves, peeled and chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1 cup chicken or beef broth
Instructions:
- Preheat your oven to 350°F.
- In a small mixing bowl, combine the garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste.
- Using a sharp knife, make small slits all over the lamb and rub the herb paste all over the meat, making sure to get into the slits.
- Place the lamb in a roasting pan and pour the white wine and broth into the pan.
- Roast the lamb in the oven for 2-2.5 hours, or until the internal temperature of the meat reaches 135-140°F for medium-rare doneness.
- Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.
Serve the roasted lamb with your favourite Easter side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!