Spring has sprung!
Wow, nothing like being stuck at home for something other than Covid-19! Though the snow was beautiful, I was so happy to get out of the house last week! Simply to have the warm sun on my face and see small signs of spring in my yard made a world of difference in my attitude. Let's face it, the last 12 months have not been a walk in the park!
Clearly, we are heading into better days as more and more people receive the vaccine. As we move into spring, I find myself weary of what I have cooked all winter so this morning I began to look at recipes that I love to prepare during in the spring time through Easter. This is always a precious time to appreciate the gift of life that Christ gave us. For the next few weeks, I will share some of my favorite recipes that you might enjoy during the spring season. I love having lamb at Easter. Not everyone loves lamb and I have had several lamb dishes that I didn't care for at all. I think it has something to do with cooking it to death and not having the right seasoning. The one I am sharing today is a Roasted Leg of Lamb that is delicious! It doesn't require much time and the ingredients are simple. I have converted several friends into loving lamb! Stay tune for more Easter and Spring recipes!
Roasted Leg of Lamb (from Damn Delicious)
1 5-6 pound trimmed bone-in Leg of Lamb
4 garlic cloves, minced
1 Tablespoon of olive oil
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh thyme leaves
1 Tablespoon Dijon mustard
1 Tablespoon kosher salt
2 teaspoons ground black pepper
Preheat oven to 350°. Line a roasting pan with aluminum foil.
1. Pat the lamb dry with paper towels. Using a sharp knife, score of the top of the lamb by making shallow cuts all over.
2. In a bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper
3. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread the garlic mixture evenly over the lamb rubbing it in thoroughly into the scored cuts.
4. Place into oven and roast until it reaches an internal temperature of 135°F for medium, about one and a half hours to an hours and 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
This can be served with roasted potatoes, stuffed potatoes or even hasselback potatoes.