Roasted Leg of Lamb with Beet Carpaccio Salad

Roasted Leg of Lamb with Beet Carpaccio Salad

Easter and Passover are just around the corner, and if you are a foodie like us, then it’s time to get your oven warmed up and your belly ready.

One of the most popular dishes during this time is a roast lamb. It's a classic holiday favorite, and for a good reason. This recipe for an easy to follow Roasted Leg of Lamb is quick and simple. The beet salad is a great tangy, crunchy, and unexpected side that goes perfectly with the gamey flavor of the lamb. 

Producing a succulent slow roast lamb does take some prep work. You will want to allow a day or two to let the meat marinate in the fridge before cooking. Although this step is not essential, the extra time will deliver the best results, so we suggest planning this cook-up in advance.

The best part about this early prep, is that when Easter day comes, there will be virtually no work to be done other than popping the lamb in the oven. This means you have more time to spend with guests, whilst whipping up some other delicious side dishes (stay tuned for next week’s Roast Potato recipe)!

We recommend a longer cook time on low heat, as it will produce meat so tender that you can put your carving knife away for another day. Packed with flavor, this recipe will definitely be a crowd pleaser these holidays.


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