Directions. Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too deeply.

Preheat the oven to 450°F. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper.

Roast the lamb for 15 minutes, then reduce the heat to 375 degrees. Continue to roast until a thermometer inserted into the thickest part of the meat reads 135 degrees for medium rare (or, if you ...

Cooking a leg of lamb takes time, but it's worth it for a moist and tender main. Simply follow these three chef's tips for a roasted lamb dish that wows your Easter guests. 1.

Turn the leg over and roast in the oven for 1 to 1 1/4 hours or until the internal temperature of the meat registers 135 degrees F on a meat thermometer. Remove from the oven and let rest 10 ...

Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper.

Ingredients for Roasted Potatoes: 24 new or small red potatoes (about 2 1/2 lbs.), washed and halved2 tbsp. olive oil 2 tbsp. bleached all-purpose flour1 tsp. salt 1 tsp. freshly ground black ...

Remove lamb from package, keeping the netting on. With a small, sharp paring knife, cut slits into the lamb, being careful not to cut the netting. Tuck garlic cloves into slits all around the lamb. 2.