Roasted Boneless Leg of Lamb
With Easter coming soon, I am re-posting this easy, crowd-pleasing dish from the archives because I LOVE lamb, not just for Easter, but any time of the year. To compliment the lamb, serve it with Scalloped Potatoes and Asparagus with Dijon Vinaigrette for Easter. If you prefer lamb chops, try this easy Frenched rack of lamb or these grilled lamb chops.
This is such an easy recipe with awesome flavor! And it looks great on the table. It has minimal ingredients and prep time is short, and bonus the oven does all the work for you!
Variations and Tips:
If rosemary is not your thing, you could use other fresh herbs such as thyme or oregano. Ask your butcher to trim off all the fat for you to make this easier. I like to roll and tie the lamb myself so I can season the inside as well as the out. If you are nervous about doing this, you can just have the butcher do it and just season the outside.
How To Make:
More Easter Main Dish Recipes:
Slow Cooker Spiral Ham with Apricot-Dijon Glaze Oven Baked Apricot Rum Glazed Spiral Ham Braised Brisket with Potatoes and Carrots Sicilian Rice Ball Casserole
