Grandma Rose's Herb-Roasted Easter Lamb

This Easter, try Grandma Rose's herb-roasted Easter lamb recipe. It features a leg of lamb rubbed with rosemary and roasted with garlic and red potatoes.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 258 Calories

Ingredients

• 2 tablespoons unsalted butter, melted
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon kosher salt
• 6 large cloves garlic, peeled
• 1 (4 pound) boneless New Zealand leg of lamb, trimmed and tied
• 2 pounds small red potatoes, halved
• 6 large cloves garlic, unpeeled

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Combine 6 cloves peeled garlic, rosemary, salt, and black pepper in the bowl of a food processor; pour in melted butter with processor running until finely minced and combined. Coat top and sides of lamb with rosemary paste; set aside at room temperature for 1 hour.

Step 3

Toss potatoes, 6 cloves unpeeled garlic, and olive oil together in a bowl. Place lamb in center of a roasting pan; arrange potatoes and garlic around lamb.

Step 4

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). Rest before slicing, 20 minutes.