Perfect Easter Dinner: Herb Roasted Leg of Lamb | Chickpeas Pilaf | Roasted Lemon Potatoes
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Herb Roasted Leg of Lamb is a classic British dish often served during festive occasions like Easter and Christmas. This dish highlights the rich flavors of lamb, enhanced by fresh herbs and simple roasting techniques. Traditionally, it brings families together around the dinner table, celebrating shared meals and cherished moments. Today, variations exist globally, with some incorporating different herbs or spices, but the essence of a beautifully roasted leg of lamb remains a beloved favorite.
Ingredients
- ●leg of lamb
- ●garlic
- ●rosemary
- ●thyme
- ●olive oil
- ●salt
- ●black pepper
- ●lemon
- ●onion
- ●carrots
- ●potatoes
- ●chicken broth
- ●mustard
- ●bay leaves
- ●parsley
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Pat the leg of lamb dry with paper towels.
- 3Season the lamb generously with salt and black pepper.
- 4In a small bowl, mix olive oil, minced garlic, chopped rosemary, and thyme to create a herb paste.
- 5Rub the herb paste all over the lamb, ensuring even coverage.
- 6Place the lamb in a roasting pan, fat side up.
- 7Surround the lamb with quartered onions, carrots, and potatoes.
- 8Pour chicken broth into the bottom of the roasting pan.
- 9Add bay leaves to the vegetables for extra flavor.
- 10Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 11Baste the lamb with pan juices every 30 minutes.
- 12Remove the lamb from the oven and tent loosely with foil.
- 13Let the lamb rest for 15-20 minutes before carving.
- 14Garnish with fresh parsley and serve with roasted vegetables.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier.
leg of lamb
Healthier: pork loin
Cheaper: chicken thighs
Pork loin is leaner, while chicken thighs are more affordable.
Techniques
roasting
Equipment
roasting panmeat thermometerbowlknifecutting board
🌶️🌶️🌶️Medium
Also Known As
Roast LambHerb-Crusted Lamb
Ingredients
- ●1 cup basmati rice
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●2 cups vegetable broth
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup raisins (optional)
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 2In a large pot, heat the olive oil over medium heat. Add the cumin seeds and sauté for about 1 minute until fragrant.
- 3Add the chopped onion and garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
- 4Stir in the turmeric, paprika, salt, and black pepper. Cook for another minute to combine the spices with the onion mixture.
- 5Add the drained chickpeas and sauté for 2-3 minutes, allowing them to absorb the flavors.
- 6Pour in the vegetable broth and bring to a boil.
- 7Once boiling, add the soaked and drained rice to the pot. Stir gently to combine.
- 8Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 9Remove the pot from heat and let it sit, covered, for an additional 5 minutes.
- 10Fluff the pilaf with a fork, and stir in the chopped parsley and raisins if using. Serve warm.
Equipment
large potmeasuring cupsmeasuring spoonscutting boardknife
veganplant-basedgluten-freenut-freesoy-freepaleo
Ingredients
- ●2 lbs baby potatoes
- ●1/4 cup olive oil
- ●2 lemons (juiced and zested)
- ●4 cloves garlic (minced)
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup fresh parsley (chopped)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Wash and scrub the baby potatoes, then cut them in half or quarters depending on their size.
- 3In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
- 4Add the potatoes to the bowl and toss until they are well coated with the lemon mixture.
- 5Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- 6Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and tender, stirring halfway through.
- 7Once done, remove from the oven and let cool for a few minutes.
- 8Sprinkle with fresh parsley before serving.
Equipment
baking sheetmixing bowlparchment paperknifecutting board
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