Easter Lamb Recipe

Name: Easter Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of lamb (about 4 1/4 pounds), preferably organic; Sea salt and freshly ground black pepper; A large bunch of fresh mint, leaves picked; 1 clove of garlic, peeled; 1/2 cup olive oil; 1 cup chicken stock, preferably organic; 14 ounces new potatoes, sliced thickly; 4 ounces baby fennel, trimmed and cut in half lengthways; 8 ounces baby carrots, tops trimmed; 4 ounces baby leeks, trimmed; 8 ounces zucchinis, sliced lengthways; 9 ounces fine (green) or yellow beans, trimmed; 5 ounces asparagus, trimmed to 2-inch lengths

Servings: persons

1 leg of lamb (about 4 1/4 pounds), preferably organic
Sea salt and freshly ground black pepper
A large bunch of fresh mint, leaves picked
1 clove of garlic, peeled
1/2 cup olive oil
1 cup chicken stock, preferably organic
14 ounces new potatoes, sliced thickly
4 ounces baby fennel, trimmed and cut in half lengthways
8 ounces baby carrots, tops trimmed
4 ounces baby leeks, trimmed
8 ounces zucchinis, sliced lengthways
9 ounces fine (green) or yellow beans, trimmed
5 ounces asparagus, trimmed to 2-inch lengths

1
Preheat the oven to 425F.
2
Score the lamb all over and season.
3
Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth.
4
Slowly add the olive oil to your mixture then brush all over the lamb.
5
Roast in the oven for 1 1/2 hours, brushing with the seasoned oil regularly until the lamb is cooked.
6
While the meat is resting, remove the fat from the roasting pan.
7
Add the stock to the pan and make a light, tasty broth by boiling and dissolving all the goodness at the bottom.
8
Cook the potatoes in a large pan of boiling, salted water for 5 minutes.
9
Add the fennel and carrots and cook for a further 5 minutes.
10
Then add the rest of the vegetables and simmer for another 5 minutes.
11
Carve your lamb, then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 leg of lamb (about 4 1/4 pounds), preferably organic, Sea salt and freshly ground black pepper, A large bunch of fresh mint, leaves picked, 1 clove of garlic, peeled, and more.

Yes, Easter Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easter Lamb

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