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Traditional Easter Leg Of Lamb Recipe

Hi,

Easter is at my house this year. We have about 30 in my family. The menu is a traditional Italian Easter menu that never changes. It starts with a cold Antipasto, Then Monicotti, meatballs sausages, a turkey, leg of lamb, eggplant parm, sausage with cippolini onions, baby artichokes, broccoli rabe, baked potatoes and sweet potatoes, salad, bread, Pizzagaina, fruit, Italian pastries and cookies, and other deserts Everybody brings something, all I have to make is the Lamb. Can someone please send me a recipe for a traditional (nothing fancy) Easter roast leg of lamb? Any tips, suggestions etc would be greatfull Thank You

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  1. Recipes are for cakes.

    This lamb can be as simple as throwing some salt & pepper on the leg and tossing it in the oven. If you want to start adding things like garlic and rosemary then you are still on the right track, just don't over complicate things. Remember, you don't want to take crappy ingredients and dress them up. What you want is quality ingredients with minimal fuss. Simplicity is key.

    1 Reply
    1. re: HaagenDazs

      I agree....a simple seasoning of salt and pepper, and maybe some allspice is what I like. I like to make 2 or 3 gashes (1" deep and 1/2" long) on each side of the leg, sprinkle a pinch of seasoning in each hole and then push in a piece of a quartered garlic clove in. Also like to brown the leg all sides first in hot shortening before roasting covered in a cup of tomato juice.

    2. Roast leg of lamb is also our usual Easter-time dinner. It's also the one time that we would never consider doing anything other than a plain straight-forward roast. A simple gravy, some new potatoes (Jersey Royals if Easter is late and they are out), whatever new veg is around (probably purple sprouting broccoli) and mint sauce (if it's growing in the garden yet). A very simple, easy and delicious meal.

      4 Replies
      1. re: Harters

        So it's salt pepper garlic and rosemary. Should i get a boneless leg or have it boned. Should it be butterflied? Do you unroll it to add the herbs? Should I make a pan gravy?

        1. re: Nunzio

          Bone in = more flavor.

          Boneless = easier slicing.

          Do not butterfly it unless you want to cook it quickly on the grill, for instance. Do know, however, that cooking it on the grill as a whole leg as opposed to in the oven is a great way to prepare it. Be sure that you're cooking over indirect heat... you don't want to char the whole thing. ;-)

          If it is boneless, by all means add a paste of garlic, herbs (rosemary or whatever you like), and olive oil on the inside and re-tie the roast.

          I would stay away from a heavy Thanksgiving-style "gravy" but a nice red wine pan sauce is a great idea.

          1. re: Nunzio

            BTW, don't even think of discarding that bone from the leg of lamb.
            It makes the best pot of cannellini with rosemary! I sometimes stick it back in the oven to brown a little more before using it. The broth that it makes is wonderful with the beans!

            1. re: MakingSense

              Great point. Never waste something like that! ;-)

              With that said, if you do indeed BUY it boneless, you can always ask the butcher if they have any reserved bones leftover for purposes like MakingSense mentioned.

        2. salt, pepper, rosemary and lavender... bone in with a little olive oil

          5 Replies
          1. re: Lenox637

            How much lamb to you buy per person?

            1. re: Jane917

              How hungry are you? What sides are you having? Bone in or boneless?

              Sorry, but you've got to be a little more specific. Weight can range from approximately 1/2 to 1 lb per person.

              1. re: HaagenDazs

                Sorry I didn't offer more information. I will probably look for bone-in. Haven't thought about sides, but probably roasted veggies, salads.

                1. re: HaagenDazs

                  I've been buying bone-in recently, it's very impressive looking. I marinade in lots of lemon juice, oil and vinegar, and salt, pepper, garlic powder, mint, paprika, that type of seasoning.
                  They usually weigh up to 6 lbs, but you end up with only maybe 3 lbs of meat for some reason. So far the neighbor's dog has been getting the bone, and he is very appreciative. The bone is very big, compared to bones from other roasts, at least to me.

                2. re: Jane917

                  We always buy bone-in for roasting and, for the two of us, look for around a kilo. Normally leaves enough for a sandwich next day.

              2. I like bone out, just for the ease of slicing, but bone is does my flavor. I still get the bone removed and then rub with olive oil in and out. Then I make a rub with rosemary, lemon, salt and pepper, garlic and just a little dijon mustard. I let it sit over night with the rub on it and then roast. I really enjoy the mustard on it.

                And pretty much in concensus with everyone if anything I like a to use a red wine, a little fine chopped shallot reduced with the drippings and add a little butter to thicken and nothing more.

                My mom like a yogurt sauce. Mix 1/4 plain yorurt, 1 teaspoon garlic minced s/p, 1 teaspoon lemon juice and 2/3 cup fine chopped mint. Optional a dash of cayenne if you like a little heat, I don't for this sauce, but mom does.

                My favorite is the wine, but they are two different ways to eat it.

                1. OK so your favorite leg of lamb recipe is?

                  1 Reply
                  1. re: Nunzio

                    I hate to sound dumb and basic, but that's the level I'm at. What temp oven? How long per pound? What temp do you cook it to, and how do you like your lamb? I've never had anything but disasters, I'm roasting-challenged. And I LOVE leg of lamb. I just can't make it! Any specifics appreciated.