Roasted Leg of Lamb

Thank you to guest blogger, Teresa Peterson!

While all are relatively easy to prepare, the Roasted Leg of Lamb is the easiest for a larger group. A little oil or butter, rosemary or some aromatics of your choice, salt and pepper, and, of course, garlic rubbed onto the outside and you’re ready to throw it into the oven for an hour or so. Add some red potatoes, a light vegetable (think asparagus or green beans) and a salad and you’re all set. What could be easier?

Serves 2

12 large garlic cloves, unpeeled and divided

4 anchovies

1/4 cup Balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon chopped rosemary leaves

Kosher salt

Freshly ground black pepper

2 tablespoon unsalted butter, softened

1 bone-in leg of lamb, 4-5 pounds,

trimmed and tied

2 1/2 pounds baby potatoes, unpeeled

2 tablespoons olive oil

Preheat oven to 450 degrees.
In your food processor fitted with a steel blade:
Place 6 cloves of peeled garlic. Add the anchovies, vinegar, Dijon, rosemary, 1 tbsp salt, 1 tsp pepper, and butter. Process until garlic and rosemary are finely minced and the mixture is well-blended.
Coat the top and sides of the lamb with this rosemary mixture. Let the lamb sit at room temperature for 1/2 hour.