It’s almost Easter, which means it’s time to make some sort of lamb dish for an awesome Easter Sunday meal. Maybe a leg of lamb?
At one of Tom Douglas’s Seattle strongholds, Lola, the leg of lamb is served with lamb jus—lamb stock reduced by half, brought down with shallots, rosemary, red wine, bay leaf, and peppercorns. Also sharing the plate are shaved fennel bulb, fennel pollen, chopped mixed Green olives, olive oil, and lemon juice.
Sound good? Luckily, chef Liam Spence is willing to share the recipe so you can try it at home.
- 1 leg American lamb
- 1/2 bunch Greek oregano, crushed
- 1/2 bunch rosemary, finely chopped
- 4 tablespoons kosher salt
- 2 tablespoons pepper
- 2 lemons, juiced
- 2 ounces extra-virgin olive oil
- Remove the bone from the leg of lamb and open up the lamb leg; remove all visible silver skin. Lightly score the inside of the leg and fat cap.
- Combine the oregano, rosemary, salt, and pepper in a small bowl. Rub the mixture onto the lamb, then tie back together. Refrigerate for one day before roasting for optimal flavor.
- Preheat the oven to 325 degrees. Roast leg of lamb until it reaches an internal temperature of 130 degrees, basting every half hour with olive oil and lemon juice. After the lamb reaches 130 degrees, let it sit in a cool oven for 20 minutes before slicing.