Lamb or Ham? Our family loves both, but we chose lamb for this year’s Easter dinner. My mother-in-law made dinner this year and it was fabulous. Check out her table. She sets a beautiful table.
She served the lamb with mashed potatoes, caesar salad, asparagus, spinach with bacon and onions, dinner rolls and mint jelly. Yummy!
Roasting a leg of lamb with the bone in can be intimidating, but it’s super easy to do. There are just a few things to keep in mind – be sure to bring your meat to room temp and use a meat thermometer. A good rule of thumb is to cook your meat at 350F and allow 15 minutes per pound. Therefore a 7 pound leg of lamb should take about two hours.
Some like their meat well done. We like ours a little pink in the very center. If that’s how you like yours, pull the meat out when it reaches 150 F. The meat will continue to increase in temperature while it’s resting. If you like your meat even rarer, pull it at 140F.
We use garlic, olive oil, salt and pepper to season our lamb. You can also use rosemary if you like. Poke holes in the lamb and insert 4 – 6 cloves of garlic. Rub olive oil on the lamb and season with salt and pepper. That’s it!