With Easter just around the corner, it’s time to start thinking about what to serve at your holiday dinner. Take our word for it: simple and flavourful is best. We love slow-roasting special cuts of meat for our family, like this spectacular leg of lamb. Most of the work (if you can even call it that) happens in the mixing bowl. Combine a few bold ingredients to create a bright and herby marinade, perfect for spring and perfect for lamb. Spoon over the meat and allow to rest in the fridge for at least an hour before transferring to the oven.
The flavours in this dish are typical Italian: garlic, rosemary, oregano and lemon. Serve with roasted veggies and plenty of Italian bread for soaking up those to-die-for juices.
And PS. the leftovers make for amazing sandwich lunches.
Lemon & Herb Marinade
6 cloves garlic, minced
2 shallots, thinly sliced
1/4 cup (60 mL) fresh rosemary, chopped
1/4 cup (60 mL) fresh oregano, chopped
1 1/2 cups (375 mL) San Giuliano extra virgin olive oil
1/2 cup (125 mL) fresh lemon juice
Simply mix all of the ingredients together in a bowl and pour over the lamb. Cover and allow to rest in the fridge at least an hour and up to 8. Bake at 400° F (205° C) for 15 minutes, reduce heat to 350° F (175° C) and roast 20 minutes per pound.