Easter Lamb

For us, Easter means visiting cousins, Easter egg hunts, roasted leg of lamb and long walks.

I can help with one of these. My brother in law, Tommy, and I, are lamb aficionados and whenever we can on holidays, we get a lamb roasting. Here is one we did together that is a winner.

Roasted Leg of Lamb with Vegetables
1 leg of lamb roast
4-6 cloves garlic, peeled
1 Tbsp rosemary, crushed
2 sweet potatoes, sliced ¼-inch
1 lb baby carrots
2 onions, thickly sliced

Preheat oven to 450F. Slice garlic into spikes to look like slivered almonds. Place roast with fat side up on cutting board. With a small sharp paring knife, pointed at a shallow angle to the roast, poke holes just under the skin, just deep enough to slip a garlic sliver just under the skin. Place garlic implants evenly about the surface of the roast. Sprinkle roast with rosemary, salt and pepper to taste. Place roast in a large oiled roasting pan. Toss the vegetables distributed evenly around the roast. Insert a digital probe thermometer into the center of the meat, well away from any bone.

Roast in oven for 20 minutes. Reduce heat to 350F and cook just until thermometer reads 130F. Remove roast from oven, leaving thermometer in roast. Cover with aluminum foil and let rest for 20 minutes as internal temperature rises. It should rise about 10 degrees. Carve lamb and serve vegetables on the side.

Roasted lamb pairs very will with couscous.