⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 120 minutes

Total Time: 135 minutes

🍽 Ingredients

• 1.5-2 lbs Leg of Lamb
• 1 lb Potatoes
• 1 lb Brussels Sprouts
• 1 large Onions
• 1/4 cup Olive Oil
• 2 tsp Salt
• 1 tsp Black Pepper
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme

📖 Instructions

1. Preheat your oven to 350°F (175°C). Give it a good preheat-- it makes all the difference!
2. Pat the lamb leg dry with paper towels. This helps it brown nicely. Trust me, I learned this the hard way once!
3. Season generously with salt, pepper, rosemary, and thyme. Don't be shy with the herbs! A little extra never hurt anyone...or lamb.
4. In a large mixing bowl, toss your chosen vegetables (potatoes, Brussels sprouts, and onions work beautifully) with olive oil, salt, pepper, and any additional herbs you like. I like to add a sprinkle of garlic powder.
5. Place the seasoned lamb in the roasting pan. Arrange the vegetables around the lamb.
6. Roast for approximately 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the lamb registers 135-140°F (57-60°C) for medium-rare. Remember, I'm aiming for medium rare but everyone likes it differently so adjust accordingly.
7. If the vegetables start to brown too quickly, loosely tent the pan with foil. This will keep the veggies from burning and still give the lamb a nice crisp.
8. Once the lamb is cooked, remove it from the oven and let it rest for at least 10-15 minutes before carving. This is super important for tenderness.
9. Carve the lamb and serve with the roasted vegetables. Garnish with fresh rosemary sprigs if you're feeling fancy!
10. Enjoy your delicious Easter lamb roast! It's always a huge hit with family and friends, and hopefully, this will be a hit with yours too!

📝 Notes

• You can easily adjust the quantity of vegetables to your liking.
• Feel free to add other root vegetables like carrots or parsnips.
• For a richer flavor, you could add a few cloves of garlic to the vegetables before roasting.
• Don't forget to check the internal temperature of the lamb with a meat thermometer!