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Michael Symon's Leg of Lamb with Roasted Potatoes

LegLambRoastedPotatoesMichaelSymon
A traditional Easter meal!
skill level
Easy
time
Over 120min
servings
14
cost
$
Contributed by :
This year treat your family to a delicious leg of lamb for Easter. It's simple to make and will be an immediate hit.
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ingredients
  • For the Leg of Lamb:
  • 6 Shallots (minced)
  • 4 Garlic Cloves (minced)
  • 1/4 cup Fresh Rosemary
  • 1/4 cup Fresh Oregano
  • 2 tablespoons Sugar
  • 2 tablespoons Coriander Seeds (toasted and crushed)
  • 1 tablespoon Crushed Red Pepper Flakes
  • 1 1/2 tablespoon Kosher Salt
  • 1 6-pound Bone-in Leg of Lamb
  • For the Roasted Potatoes:
  • Nonstick vegetable cooking oil spray
  • 4 pounds Unpeeled Fingerling Potatoes (rinsed and halved lengthwise)
  • 1/2 cup Olive Oil
  • 1 cup Extra Virgin Olive Oil
  • 1/2 cup Fresh Lemon Juice
  • 6 tablespoons Fresh Chopped Dill
  • 4 teaspoons Finely grated Lemon Peel
  • 24 Garlic Cloves (sliced)
  • Kosher salt and black pepper
  • For the Tzatziki Sauce:
  • 2 cups Greek Yogurt
  • 1 Cucumber
  • Kosher Salt
  • Juice and Zest of 2 Lemons
  • 2 tablespoons Chopped Fresh Mint
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Minced Shallot
  • Freshly Ground Black Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 Shallots (minced)
    4 Garlic Cloves (minced)
    1/4 cup Fresh Rosemary
    1/4 cup Fresh Oregano
    2 tablespoons Sugar
    2 tablespoons Coriander Seeds (toasted and crushed)
    1 tablespoon Crushed Red Pepper Flakes
    1 1/2 tablespoon Kosher Salt
    For the Leg of Lamb: Mix together in a medium bowl the shallots, garlic, rosemary, oregano, sugar, coriander, red pepper flakes, and salt.
  • 2
    1 6-pound Bone-in Leg of Lamb
    Rub the mixture all over the surface of the lamb. Place in a large glass baking dish, cover with plastic wrap, and refrigerate overnight.
  • 3
      
    Remove the lamb from the baking dish, rinse off the seasonings, and pat dry. Let the lamb sit a room temperature for 1 hour.
  • 4
      
    Preheat the oven to 375F.
  • 5
      
    Heat a roasting pan or large ovenproof skillet over medium heat. Add the lamb and brown on all sides, 7 to 10 minutes.
  • 6
      
    Transfer the lamb, fat side up, to a roasting rack set into a roasting pan. If you have extra rosemary lay the sprigs over the lamb with a drizzle of olive oil over the top. Roast until the lamb reaches an internal temperature of 140F, about 1 1/2 hours.
  • 7
      
    Remove the lamb from the pan and set it aside to rest for 20 minutes.
  • 8
       
    Slice and serve.
  • 9
      
    For the Potatoes: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°.
  • 10
    Nonstick vegetable cooking oil spray
    Spray 2 large rimmed baking sheets with nonstick spray.
  • 11
    4 pounds Unpeeled Fingerling Potatoes (rinsed and halved lengthwise)
    1/2 cup Olive Oil
    Kosher salt and black pepper
    Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
  • 12
    1 cup Extra Virgin Olive Oil
    1/2 cup Fresh Lemon Juice
    6 tablespoons Fresh Chopped Dill
    4 teaspoons Finely grated Lemon Peel
    Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing.
  • 13
    24 Garlic Cloves (sliced)
    Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
  • 14
       
    Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.
  • 15
    2 cups Greek Yogurt
    For the Tzatziki Sauce: Put the yogurt in cheesecloth-lined strainer and set over a bowl and let drain for 24 hours in the refrigerator.
  • 16
    1 Cucumber
    Kosher Salt
    Peel and dice the cucumber, sprinkle it with salt and place in a strainer at room temperature for 2 to 3 hours to drain.
  • 17
    Juice and Zest of 2 Lemons
    2 tablespoons Chopped Fresh Mint
    1 tablespoon Minced Garlic
    1 tablespoon Minced Shallot
    Freshly Ground Black Pepper
    Kosher Salt
    Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic, and shallot in a medium bowl until thoroughly combined. Season to taste with salt and pepper.
 
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