If you are looking for an easy roast leg of lamb recipe to make for Easter, then you have to try this one. The leg of lamb slow braises for a few hours until tender and falling apart. Rosemary, tomato paste, wine, and veggies give the lamb so much flavor, it’s the perfect one pot meal. While the lamb is braising, you can roast some root veggies in a hot oven and finish them with pistachios and lemon zest to make the perfect side dish.
How To Make Boneless Leg Of Lamb
The most important step is t make sure the lamb is room temperature, that way it will cook evenly. So let the leg of lamb sit out for 45-60 minutes before cooking. To add extra flavor to the lamb, sear it in a hot dutch oven on all sides. This will take about 10 minutes, but it’s worth it. Remove the lamb from the pot and then add the pearl onions, garlic, rosemary, and carrots and cook for 10 minutes.
Add some red wine to the pot and let it reduce then put the leg of lamb back in the pot along with enough beef stock to cover half way up the side of the lamb. Add a bay leaf to the pot, cover, and cook in a 325F oven for 2-2.5 hours. You will need to flip the lamb halfway, you know the meat is ready when it’s fork tender.
What To Serve With Leg Of Lamb?
I like to serve oven roasted winter veggies with roast leg of lamb, it makes for the ultimate comfort food. Pre-heat oven to 450F and chop the brussels sprouts, butternut squash, and turnips. Toss with some oil, season with salt and pepper, and roast in the oven for 30-35 minutes. You know the veggies are ready when the edges are crispy and a knife pierces them easily.
Remove the veggies from the oven and toss with some chopped pistachios, dried cranberries, and lemon zest.
Allow the roast leg of lamb to sit for 20 minutes before serving, this will make the meat more tender. Then serve the lamb with the roasted veggies and leftover pan sauce if desired.
