Thanksgiving has turkey and Christmas has ham — surely Easter should have something a little better than just eggs, right? That’s where our ultimate leg of lamb recipe comes along to save your Easter Sunday feasts.
Since lamb is less of a dinner staple than other meats, many people feel intimidated to cook it, especially for an important family gathering like Easter. However, with this foolproof method from Chef Gordon Langston, the sous chef of 167 Raw, you’ll be able to head into the holiday with nothing but confidence in the kitchen.
1 boneless leg of lamb, wrapped and tied
3 lbs fingerling potatoes, halved
5 cloves of garlic, minced
2 heads of garlic, halved
1 bunch of mint, tied around the stems with twine
1 bunch of rosemary, tied around the stems with twine
1 bunch of thyme, tied with twine
2 lbs carrots, washed, peeled and cut into batons 2” long
24ea pearl onions, tops removed
2 bunches of Swiss chard or lacinato kale, washed, chopped roughly
4 radishes, halved
4 shallots, tops removed and cut in half
1 quart beef stock
24ea Shiitake mushrooms, stems trimmed off the root and cut in half
t.t. Salt, Kosher
t.t. Black Pepper, cracked
- Preheat oven to 425°F.
- Allow lamb to rest at room temperature for 45 minutes before cooking.
- Coat leg of lamb with a neutral oil (like vegetable oil), then season heavily with salt, pepper and the minced garlic. Rub it into the leg of lamb.
- Place your seasoned leg of lamb on a roasting rack inside of a roasting pan.
- Place the tied bunches of herbs around the roast, but still on the roasting rack.
- Pour beef stock in the bottom of the empty roasting pan. Just make sure the liquid isn’t so high that it touches the roasting rack.
- Carefully place the whole pan in the pre-heated oven.
- Cook for 70 minutes at 425°F, then set aside on a heat safe surface.
- Season the washed and prepped veggies (reserving greens) with salt, pepper and a few tablespoons of vegetable oil.
- Decrease oven to 400°F
- Add the seasoned radishes, fingerling potatoes, pearl onions, bulbs of garlic, shallots, carrots and shiitake mushrooms to the sides of the roast, on top of the bunches of herbs, making sure they stay on the roasting rack.
- Replace pan in 400°F oven.
- Cook until the internal temperature of the lamb is 118°F for rare, or up to 160°F for well done, depending on your preference.
- Check the tenderness of the vegetables when you check the temperature of the roast. Remove veggies before lamb, if necessary.
- Remove pan to heat safe surface and remove the roasting rack with the leg of lamb. Leave the leg of lamb on the roasting rack to rest.
- Add the roughly chopped greens to the remaining liquid in the roasting pan and sweat. Taste the greens and season with salt, as needed. If there isn’t enough liquid in the pan, add a splash of beef stock.
- Let the lamb rest for at least 15 minutes before slicing.
- Lay out the sliced lamb on a serving platter and surround it with the roasted vegetables and wilted greens.