Grandma Rose’s Rosemary-Garlic Easter Leg of Lamb

Name: Grandma Rose’s Rosemary-Garlic Easter Leg of Lamb
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 lb Baby Red Potatoes; 1 tsp Black Pepper; 1 tbsp Fresh Rosemary; 6 whole Garlic; 4 lb Leg of Lamb; 2 tbsp Olive Oil; 6 whole Peeled Garlic; 1 tbsp Salt; 2 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Gluten-Free Paleo 🦴Carnivore 🥩Halal 🕌

Grandma Rose’s Rosemary-Garlic Easter Leg of Lamb features tender, juicy lamb scented with fresh rosemary and mellow roasted garlic, balanced by rich pan drippings. Red potatoes roast alongside, soaking up the herb-infused flavors for a comforting, celebratory centerpiece. Serve it for an Easter feast or any special dinner when you want classic, fragrant roast lamb.

Prep15 mins
Cook1 hr 15 mins
Serves12
DifficultyMedium

1

In a food processor, combine 6 cloves peeled garlic, rosemary, salt, and black pepper; with the processor running, pour in the melted butter until everything is finely minced and blended. Spread the rosemary paste over the top and sides of the lamb; leave it at room temperature for 1 hour.
2

Preheat the oven to 450 degrees F (230 degrees C).
3

In a bowl, toss the potatoes, 6 cloves unpeeled garlic, and olive oil. Set the lamb in the center of a roasting pan; arrange the potatoes and garlic around the lamb.
4

Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Let rest for 20 minutes before slicing.