Post by Adriana Velez
One of my favorite things about Easter is the succulent lamb roast I always make. Leg of lamb is so rich and luscious on its own that you hardly have to do anything with it. But a little bit of rosemary and garlic makes it even better. Here's a roast leg of lamb recipe that's a snap to prepare and will leave you with plenty of time for egg hunts and everything else you love doing on Easter. When you buy your lamb, just make sure the aitchbone is removed (it usually is). The butcher can do this for you. Or -- just buy a boneless cut and roast for about 30 minutes to an hour less. And remember, it's important to take your lamb out of the refrigerator and let it sit at room temperature for 30 minutes before roasting.![]()
One of my favorite things about Easter is the succulent lamb roast I always make. Leg of lamb is so rich and luscious on its own that you hardly have to do anything with it. But a little bit of rosemary and garlic makes it even better. Here's a roast leg of lamb recipe that's a snap to prepare and will leave you with plenty of time for egg hunts and everything else you love doing on Easter. When you buy your lamb, just make sure the aitchbone is removed (it usually is). The butcher can do this for you. Or -- just buy a boneless cut and roast for about 30 minutes to an hour less. And remember, it's important to take your lamb out of the refrigerator and let it sit at room temperature for 30 minutes before roasting.