Roast Leg of Lamb is traditional for Easter dinner, and is a moist and delicious alternative to turkey for Christmas, Thanksgiving, and other holidays. It looks impressive on the platter, is easier to carve, and is almost impossible to mess up!
This recipe shows you the basic techniques, and describes the different flavors you can add to personalize your lamb, and make it the best ever. I've even included instructions for making a quick lamb pan gravy.
My favorite version is shown below: rosemary and garlic-studded lamb, with brown sugar topping.
Step 1: Tools and Ingredients
1 Leg of lamb (bone-in makes a more impressive presentation, but isn't necessary)
savory (optional) (I used a handful of fresh garlic - see Step 2 for other options)
fresh herbs (optional) (Don't try to substitute dried! I've used rosemary here - see Step 2 for other options)
1/4c brown sugar (optional)
oven-safe pan large enough to accommodate lamb
kitchen twine (if using a boneless leg)