Herbed Leg of Lamb with Lemon, Garlic and Extra Virgin Olive Oil

Posted by Olivia on Friday, April 18th, 2014

Herbed Leg of Lamb with Lemon, Garlic and Extra Virgin Olive Oil

One of our favorite Easter dishes is a classic: Fresh Spring leg of lamb. It is so perfectly delicious, we like to keep our recipe simple to showcase its natural flavor. Using bright ingredients like rosemary, lemon and garlic lend a nice accent while not over powering what’s already so fresh wonderful on its own. Just blend extra virgin olive oil with rosemary, garlic and lemon, add some savory spices and your Spring entree is ready to go!

Made with these products from The Olive Press:

  • 1 6 lb leg of lamb, boned
  • ¼ cup Arbequina Extra Virgin Olive Oil
  • 8 cloves garlic, coarsely chopped
  • 1 tablespoon rosemary, chopped
  • Juice of 1 lemon
  • Paprika
  • Sea salt
  • Cracked black pepper

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Combine olive oil, garlic, rosemary and lemon in a bowl; whisk together. Season lamb with paprika, salt and black pepper. Rub olive oil mixture on the lamb, inside and out.
  3. Tie the lamb up in cooking twine and place on a roasting pan in the oven. Cook the lamb at 400 for 30 minutes. Reduce the heat to 350 and roast for another hour for medium rare. Take out of the oven and tent in foil for 10-15 minutes.
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