Leg of Lamb & Roasted Potatoes
Easter looks very different for most people this year, but you can still celebrate with a gourmet (yet simple) feast featuring your favorite Rocky Mountain OliveOil products. Enjoy an easy roasted leg of lamb with savory, beefy potatoes alongside citrusy asparagus and fresh fennel and orange salad. Enjoy with your favorite dry red wine or your favorite quarantine cocktail.
Serves 8- 10
- 1 7–8 lb bone-in leg of lamb, trimmed of excess fat
- 6 cloves of garlic, mashed
- ¼ cup of fresh rosemary, minced (5 additional sprigs for garnish)
- 1 Tbsp of Kosher salt (extra for additional seasoning)
- ½ Tbsp of black pepper
- 3 Tbsp of Rocky Mountain Olive Oil Tuscan Herb Olive Oil
- 2 Tbsp Rocky Mountain Olive Oil Garlic Olive Oil
- 8 medium-sized Yukon gold potatoes
- 2 cups of beef broth
1.Preheat oven to 425°.
2.Get a roasting pan with rack greased and ready. Make one-inch incisions around the leg of lamb.In a small bowl, mix garlic with minced rosemary, salt, pepper, and 3 Tbsp of TuscanHerb Olive Oil. Rub all over the leg of lamb, stuffing the incisions. Let rest in open air for 30 minutes on the rack of a roasting pan.
3.When the oven is preheated, put the lamb in the oven and roast until it begins to brown, about 30 minutes.
4.While the lamb is roasting, wash potatoes and cut into quarters. Season with salt and pepper and lightly coat with 2 Tbsp of Garlic Olive Oil.
5.Once the lamb has roasted for 30 minutes, reduce heat to 350°. Add potatoes to the roasting pan and roast for another 30 minutes and then add a cup of beef broth and roast for another 30 minutes or until the lamb is medium-rare.
6.Remove lamb from the roasting pan and let rest for 20 minutes, loosely covered in foil. Leave potatoes in the roasting pan, toss them and add more broth if getting too dry. Put back in the oven and keep roasting until nicely browned (Approx. 10 minutes depending on the potato size). After potatoes are done, it is a great time to roast your asparagus (see below).
7.Once potatoes are done and lamb is rested, slice the lamb. Season both lamb and potatoes with additional salt and pepper to taste and sprinkle lamb with two freshly stripped rosemary sprigs, garnish with remaining 3 sprigs.
- 2 lbs asparagus, preferably thin spears (about 2 bunches)
- ¼ cup Rocky Mountain Olive Oil Milanese Gremolata Olive Oil
- Salt and pepper to taste
- 1-2 teaspoons Rocky Mountain Olive Oil Lemon White Balsamic Vinegar
1.Position rack in the center of the oven and preheat to 450degrees.
2.Wash asparagus and then snap off and discard the tough bottom ends of the spears.
3.Put the asparagus on a large rimmed baking sheet and drizzle with the Milanese Gremolata Olive Oil. Gently toss until evenly coated. Spread asparagus so its in an even single layer on the pan then sprinkle with salt and pepper.
4.Roast asparagus for 10 to 15 minutes until tender.
5.Once removed from the oven, move asparagus to a platter and drizzle with Lemon White Balsamic. Add additional salt and pepper to taste and enjoy!
- 3 large fennel bulbs, stalks, and cores removed (reserve fronds from one stalk, minced)
- 4 navel oranges, peeled, pith removed, segmented
- 2 Tbsp Rocky Mountain Olive Oil Red Barrel Aged Wine Vinegar
- 1/4 cup of your favorite Rocky Mountain Olive Oil Extra Virgin Olive Oil
- salt and pepper, to taste
1. Wash, then slice fennel bulbs lengthwise into narrow slivers. Peel and remove pith from four navel oranges, separate into segments.
2. Combine sliced fennel and orange segments in a large bowl. In a separate small bowl, whisk together Red Barrel Aged Wine Vinegar and Extra Virgin Olive Oil. Dress the orange and fennel mixture with the vinaigrette.
3. Season with salt and white pepper and toss to combine. Sprinkle minced fennel fronds over salad before serving.