Description
A comforting Easter dinner featuring a succulent leg of lamb infused with lemon, garlic, and rosemary, served with roasted Yukon gold potatoes, carrots, and a tangy yogurt sauce.
Ingredients
Scale
- 5 to 6 pound bone-in leg of lamb, trimmed of excess fat
- 6 large cloves garlic, minced or pressed
- 3 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- Zest and juice of 2 lemons
- 1/4 cup good olive oil
- 2 teaspoons kosher salt, more to taste
- 1 teaspoon freshly ground black pepper
- 1 cup dry white wine or low-sodium chicken stock
- 2 pounds small Yukon gold potatoes, halved
- 1 pound baby carrots or young carrots, peeled
- 1 large red onion, cut into wedges
- 3 tablespoons softened butter for finishing
- 1/2 cup plain Greek yogurt (optional for sauce)
- 1 tablespoon Dijon mustard (optional for sauce)
- 1 teaspoon honey (optional for sauce)
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Pat the lamb dry with paper towels.
- Combine garlic, rosemary, thyme, lemon zest, lemon juice, olive oil, salt, and pepper in a small bowl.
- Rub the herb mixture all over the lamb, pressing it into any crevices.
- Place the lamb fat-side up on a rack in a roasting pan and let it rest at room temperature for 20 to 30 minutes.
- Toss the potatoes, carrots, and red onion with olive oil, salt, and pepper.
- Spread them on a rimmed baking sheet and roast in the oven.
- Roast the lamb for 15 minutes at 425 for a good crust.
- Reduce the oven to 350 degrees and pour the wine or stock into the pan.
- Roast for another 60 to 80 minutes until desired doneness.
- Remove the lamb from the oven, tent with foil, and let it rest for 20 minutes.
- Whisk together Greek yogurt, Dijon mustard, honey, salt, and pan juices for the sauce.
- Carve the lamb against the grain into thick slices.
- Toss the vegetables with softened butter and fresh parsley before serving.
Notes
Feel free to add extra lemon zest for a brighter flavor. The yogurt sauce can be adjusted to your taste.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Easter dinner, leg of lamb, roasted vegetables, holiday meal, family gathering