An Easter Feast

If you’ve been reading this blog for a while, you know that one of our Easter traditions is to have lamb for Easter dinner. We love the symbolism of celebrating the life and atonement of our Savior, the Lamb of God. This year I combined that tradition with the opportunity to try one of Wayne’s “special occasion” roast recipes. Roast Leg of Lamb is a keeper!

This recipe called for something I’ve never heard of before – Cippolini onions. Fortunately, I was able to find them without much trouble. 

However, if you can’t find them, pearl onions would be a good substitute. Of course, regular onions would work as well; they just wouldn’t be as unique and pretty. 

Delicious!   

Roast Leg of Lamb

6 pound leg of lamb
5 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon rosemary, minced
1 tablespoon thyme, minced
2 heads garlic, peeled
8 oz cipillini onions, peeled
2 lemons, halved

Bring lamb to room temperature. (Remove from refrigerator an hour before cooking.) Season with salt and pepper and place on a rack in a roasting pan.

Combine 1/4 cup oilive oil, minced garlic, rosemary and thyme and brush over meat. Roast for 30 minutes in an oven preheated to 400 degrees. Remove and reduce oven to 350 degrees.

Combine the remaining tablespoon of olive oil, garlic heads, onions and lemons with salt and pepper to taste. Spread evenly around lamb, brush with more oil, add 1/4 cup water to pan and return to the oven.

Roast for 1 to 1 1/2 hours more, until thermometer reaches 145 degrees. Let rest for 15 minutes before carving and serving. Garnish with sprigs of rosemary if desired.