RISE & SHINE KAUT43 OKC
Lamb at Easter is as right to me as eating the ears off my chocolate bunny first thing Easter morning. It’s a must! Gone are the days of dry (yes, lamb can be dry) whole roasted leg of lamb, and jar after jar of Apple Mint Jelly to swallow it down with. Not to be confused with my mother’s expertly timed and delicious roasted leg o’lamb served with jars and jars of Crosse and Blackwell Apple Mint Jelly. *smile*.
So I see this easter as a chance to try something a little different. Not as an improvement, but as broadening the lamb choices, so we don’t have to go with the glazed ham option. I am improving the leg of lamb experience at easter by marinating a boned out leg roast with traditional mediterranean flavors, grilling for added flavor, then combining with minted potatoes and finishing it off in the oven.
I really loved how this turned out. all the flavors, the juiciness of the lamb combines with the rich mounted flavor of the roasted potatoes and lemon. It was wonderful…. and I may have snuck in a spoon full of mint jelly as an homage to mom.
Easter Leg Of Lamb- Serves 4
2 1/2 - 3 pound boneless leg of lamb
2 pounds small potatoes (such as golden Yukon, red, or fingerling)
3 large lemons. 2 cut in half and the third cut in quarters and seeded.
8 cloves of fresh garlic
3/4 cup extra virgin Olive Oil
2 large stems of rosemary, stemmed
1 tablespoon fresh oregano, chopped
1 tablespoon dried mint
2 tablespoons In The Kitchen With Scotty “The Roasted Beast” Seasoning
- Remove any unwanted or excess fat from your boneless leg of lamb, or ask your butcher to do this for you.
- Place the garlic, olive oil, rosemary, oregano. and quartered lemon into a food processor. Pulse to a chunky slurry, perfect enough to coat the front and back of your lamb.
- Place your lamb on a platter, inside leg up, and rub in half of the garlic herb slurry. Flip over and repeat the top side of the leg with the seasoning and slurry. Wrap and cover, or place in a large plastic baggie. Let the leg of lamb marinate overnight in the refrigerator.
- When you’re ready to start cooking, remove from the fridge at least one hour ahead of time to allow the leg to “warm up” before grilling. Begin heating your outdoor grill or prepare your inside grill for cooking. Rub the top and inside of the roast with The Roast Beast Seasoning (or salt and pepper). Place the lamb on the grill to render and caramelize the roast on both sides… and least ten minutes each side.
- For the potatoes add a shallow layer of olive oil to a heavy bottom or dutch oven. Begin heating the oil until shimmering. Place your small potatoes whole in the pan and begin frying for 10-12 minutes. Turn the potatoes over and keep cooking. Add the grilled leg of lab, top side up into the center of the pan. Nestle in the halved lemons. Season the potatoes and lemon with a little extra The Roast Beast seasoning and dried mint. Cover and Roast in a 375-degree oven for 35-40 minutes.
- When ready, remove from the oven and let the roast stand at least 20 minutes before serving. Slice and serve with the roasted potatoes and defatted pan sauce…. and maybe a bit of mint jelly.