Introduction: For a sophisticated and deeply flavorful Easter main, a roasted leg of lamb is a magnificent choice.
Ingredients:
1 (5-7 lb) bone-in leg of lamb, trimmed
1 cup (2 sticks) unsalted butter, softened
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
Zest of 1 lemon
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup dry white wine or broth (for pan sauce)
Steps:
Step 1: Let the leg of lamb sit at room temperature for about an hour before roasting. This promotes even cooking. Pat it very dry with paper towels. Using a sharp paring knife, make small, deep incisions all over the fatty top side of the lamb.
Step 2: In a food processor or bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper. Blend or mash until it forms a smooth, vibrant green herb butter that’s incredibly fragrant.
Step 3: Using your hands, gently loosen the skin on the lamb. Spread about one-third of the herb butter directly onto the meat underneath the skin. Then, massage the remaining butter all over the entire exterior of the leg of lamb, pressing it into the incisions you made. The lamb should be completely coated in the butter mixture.
Step 4: Place the lamb on a rack in a roasting pan and put it into a hot oven. Roast initially at a high temperature to sear, then reduce the heat. The butter will melt and drip, creating flavorful drippings for basting and gravy. Roast until a meat thermometer inserted into the thickest part (not touching bone) reads 135°F for medium-rare.
Step 5: Transfer the lamb to a carving board, tent loosely with foil, and let it rest for at least 20 minutes—this is crucial for juicy meat. Meanwhile, make a simple pan sauce by deglazing the roasting pan with white wine or broth, scraping up all the flavorful browned bits. Carve against the grain and serve with the pan sauce.