Recipe: Roast Leg of Lamb With Fresh Herbs

Dino Grossi, chef-proprietor of Volare Ristorante in Wixom, says that spring is one of his favorite times of year. “To celebrate the season and with the upcoming Easter holiday, it’s a perfect time for lamb,” he says. “At Volare, we use certified USDA organic Michigan lamb from Full Circle Organic Farms.”
Photograph by Joe Vaughn


Roast Leg of Lamb With Fresh Herbs

 (Serves 6-10)

1 leg of lamb (6 pounds) , excess fat trimmed, leaving just a thin layer

8 garlic cloves, peeled and cut into slivers

3-6 fresh rosemary sprigs, chopped

1 sprig fresh thyme, chopped

1 fresh oregano sprig, chopped

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

* Potatoes for roasting, if desired

With the point of a paring knife, make incisions about 1-inch deep all over the lamb. Insert garlic and chopped herbs into incisions. Place meat in a roasting pan.

Pour the oil onto the lamb, along with remaining garlic and chopped herbs, and season generously with salt and pepper, rubbing to evenly distribute oil and seasonings. Allow lamb to marinate at room temperature approximately 1 hour.

Preheat oven to 450 degrees. Roast lamb 30 minutes, then lower heat to 325 degrees. Continue roasting until a meat thermometer registers 125 degrees for rare to medium-rare doneness. Cook for an additional hour if you prefer your meat more well done.

If serving roast potatoes with the lamb, cut them in half and season with salt, pepper, and extra-virgin olive oil. Add them to the pan when you lower the heat. Turn potatoes with a spoon after about 45 minutes so they cook evenly.

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