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.
Roasted Leg of Lamb with Beet Carpaccio Salad
4 tablespoons olive oil
Zest from 2 lemons
Juice from 2 lemons
6 garlic cloves, minced
1 tablespoon dried oregano (or 2 tablespoons chopped fresh oregano)
½ tablespoon dried rosemary (or 1 tablespoon chopped fresh rosemary)
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 boneless leg of lamb leg butterflied and halved (about 4-5 lbs total)
To serve: warm pita bread and Greek yoghurt
10-12 uncooked and peeled baby beets of various colors, thinly sliced on a mandolin
2 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
Salt and pepper to taste
½ cup (loosely packed) dill sprigs
Beet Carpaccio Salad
Combine all ingredients in a small bowl. Transfer to a large zip loc bag, add the butterflied lamb, massage to cover in marinade and place in the fridge for a day or two before cooking. NOTE: It is best to prepare the marinade a day or two in advance, and let the meat marinate for a while before cooking, but it would still taste delicious all made on the same day.
When ready to cook, remove the lamb from the fridge 1-2 hours before roasting, allowing it to come to room temperature. Place the lamb in a shallow roasting dish.
Preheat oven to 425°F.
Roast the lamb for 30-40 minutes, turning once in the middle, until it reaches desired temperature (we always go for medium rare). When ready, set aside and cover loosely with foil until serving (but wait at least 10 minutes to let the juices reabsorb).
Beet Carpaccio Salad
Combine all ingredients in a medium bowl. Toss to coat. Allow to marinate for 10-15 minutes, and serve garnished with some extra dill sprigs.