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What’s for Easter Dinner?

April 03, 2012

 

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Roast leg of lamb was traditional Easter fare growing up. It was made with rosemary and garlic as is done in many of the recipes I’ve read, but in France we always added lima beans in the bottom of the pan as the lamb was cooking.  The baby lima beans soaked up the juices of the roasting meat and were absolutely delicious served with the meat.

This year I’m doing something a little different. I’m adding potatoes and lima beans to the pan with the theory that if the beans absorb the juices of the meat so will the potatoes and . . . my mouth is watering at the thought!

 

Roast Leg of Lamb                                                       

Cooking time 4 hours and 20 minutes

Despite the current thought about cooking lamb I like it well done!

Marinade lamb in refrigerator for 24 hours

INGREDIENTS –

1 leg of Lamb 4-5 lbs serves 8 people
Rosemary fresh sprigs 1 large bunch
Garlic 25 cloves
Olive Oil
Salt and Pepper
2 ½  – pounds Yukon gold potatoes peeled cut into big chunks
2 large bags frozen baby lima beans

Preparation time 30 min  –  Marinade 24 hours

  • Keep 10 cloves of garlic and half the rosemary aside
  • Make a paste of the remaining garlic salt, pepper and chopped rosemary leaves combine with the olive oil to make a thick paste.  Set aside
  • Slice the garlic in slivers and break up the rosemary into small sprigs
  • Use a paring knife to cut into the meat and fill with a slice of garlic and a small sprig of rosemary. Repeat this over the entire lamb.
  • Take your rosemary and garlic paste and rub that all over the lamb.
  • Cover with plastic wrap and refrigerate for 24 hours

Cooking Time 4 hours 20 min

  • Preheat oven 350°
  • Place Lamb in roasting pan cover with parchment and then seal with foil or lid
  • Roast 1 hour
  • Flip lamb add 1 cup of water pouring over the lamb
  • Cover again, and reduce heat to 300° roast lamb 2 hours
  • Flip lamb gently add potatoes and lima beans cover and roast 1 hour
  • Raise heat to 400° Uncover and roast until potatoes are golden around the edges
  • 15 – 20 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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