Roasted lamb for Easter dinner is the perfect tradition to start.
My kids love this!
A boneless leg of lamb is ideal. Ask your butcher to debone the leg and roll the roast. If not, remove the leg bone and role.
- one garlic clove sliced * You will need roughly 2 TBS
- 2TBS olive oil
- 1 TBS rose (crushed)
Don’t preheat the oven.
Roll lamb with garlic and rosemary sprinkled throughout. Tie with a cotton meat string. Often I will use the string from a feed sack, grain sack our sugar sack. Any non-synthetic.
Rub tied lamb roast with olive oil. Sprinkle remaining seasoning over meat.
Roast on a wire rack over a broiler pan. I use a cookie cooling rack. The important thing is to let the greese drip off the lamb meat.
Roast at 325 degrees for: 25-30 min/lb for medium-rare to 145 degrees
30-35 min/lb for medium to 169 degrees
*turn meat over halfway through cooking time.
Let meat stand 20 min. before carving.
Serve with mint jelly.