Roast Lamb For Easter Recipe By Tasty Food

ROAST LAMB FOR EASTER RECIPE BY TASTY

Roast Lamb For Easter Recipe by Tasty image

Here's what you need: olive oil, fresh rosemary, garlic, shallots, dried thyme, pepper, salt, leg of lamb, carrot, potato, onion, garlic, salt, pepper, olive oil, garlic bread

Provided by Tasty

Categories Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

6 tablespoons olive oil
¼ cup fresh rosemary
6 cloves garlic
3 shallots
½ tablespoon dried thyme
2 teaspoons pepper
3 ½ teaspoons salt
5 lb leg of lamb, boneless
1 carrot
potato
onion
4 cloves garlic
salt, to taste
pepper, to taste
olive oil
8 slices garlic bread

Steps:

Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
Roll up and securely tie the leg of lamb together with kitchen twine.
In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
Serve with the roasted vegetables.
Enjoy!

Nutrition Facts : Calories 919 calories, Carbohydrate 10 grams, Fat 61 grams, Fiber 1 gram, Protein 75 grams, Sugar 1 gram

ROAST LAMB

Roast Lamb image

We had this for Easter and it was so tender and good! If following the WW flex plan this is only 4 points per serving and is also a Core food. Recipe source: WW Magazine (March 2008)

Provided by ellie_

Categories Lamb/Sheep

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 red onion, sliced
2 teaspoons olive oil
1 tablespoon olive oil
4 garlic cloves, peeled
6 sprigs fresh parsley
6 sprigs fresh rosemary
1 tablespoon fresh rosemary, chopped
6 sprigs fresh thyme
1 tablespoon fresh thyme, chopped
1 (7 lb) leg of lamb, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
6 potatoes, peeled (optional)

Steps:

Preheat oven to 450-degrees F.
In a large roasting pan combine the red onion, 2 teaspoons oil and garlic in the center of the pan. Place parsley sprigs, rosemary sprigs, and thyme sprigs on top of the onion mixture.
Place lamb on top of herbs and drizzle with remaining oil (1 tablespoon). I also placed 6 peeled potatoes around lamb (not in original directions).
Sprinkle lamb with salt, pepper and chopped herbs.
Roast for 15 minutes.
Reduce oven to 350-degrees F. and roast until meat is done (for medium rare meat thermometer inserted into lamb reads 145-degrees F.) about 75 - 90 minutes.
Transfer lamb to a cutting board and cover loosely with foil for about 15 minutes before slicing. The easy way for me to slice lamb is to hold the leg bone vertically and slice the meat vertically.

Nutrition Facts : Calories 554.3, Fat 37.6, SaturatedFat 15.6, Cholesterol 177.3, Sodium 248.6, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 49.4

ROASTED EASTER LAMB

Roasted Easter Lamb image

Provided by Food Network

Categories main-dish

Number Of Ingredients 7

Ingredients

1/2 lamb, about 10 to 15 pounds
1/2 cup white wine vinegar
1/2 teaspoon dried oregano
1/2 cup olive oil
1 tablespoon salt
1/2 tablespoon pepper
Chopped parsley, for garnish

Steps:

Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours. Preheat oven at 350 degrees. Roast lamb, potatoes and onions, uncovered for approximately 1 1/2 to 2 hours.

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