Chef Liam Spence of Seattle's Lola serves this leg of lamb with a lamb jus (lamb stock reduced by half, cooked with chopped shallots, rosemary, red wine, bay leaf, and peppercorns, then strained) and a mixture of shaved fennel and chopped mixed green olives.
For a complete spring meal fit for Easter or your next dinner party, pair the lamb with crisp roast fingerling potatoes and a spinach, fennel, and asparagus salad (mint jelly, of course, on the side). — Allison Beck
- 1 leg of American lamb (about 4-6 pounds), bone-in*
- ½ bunch oregano, crushed
- ½ bunch rosemary, finely chopped
- 4 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- Twine, for tying the lamb
- Juice of 2 lemons
- ¼ cup olive oil
Remove the bone from the leg of lamb,* and open up the lamb leg; remove all visible silver skin. Lightly score the inside of the leg and fat cap.
Combine the oregano, rosemary, salt, and pepper in a small bowl. Rub the mixture onto the inside of the lamb, and then tie back together. Refrigerate for 1 day before roasting for optimal flavor.
Preheat the oven to 325 degrees. Combine the lemon juice and olive oil in a small bowl. Roast leg of lamb until it reaches an internal temperature of 130 degrees, basting every half hour with the olive oil and lemon juice. After the lamb reaches 130 degrees, let it sit in a cool oven or on the counter for 20 minutes before slicing.