What says Easter Dinner more than lamb? Spending Easter with family! Chef Marcus recommends this family-style Leg of Lamb Feast for your large group reservations. Offer guests the ability to customize their sides with colorful additions to the plate like our Vegetable Blend Pulse Melange, some red skin potatoes, or even some fresh-cooked brussel sprouts. This meal is designed to wow the whole dining room as you bring it to the table!
1951490 Brussel Sprout Medium Grade A Packaged
0898890 Potato Fingerling Fresh Mixed
4438911 Grain Blend 5 Way
4438947 Vegetable Blend Pulse Melange
8739781 Sauce Bistro Deli
3 tablespoons olive oil
Salt and freshly ground black pepper
6 cloves garlic
3 stems fresh rosemary
- Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature. This promotes faster, more even cooking.
- Set the lamb in a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat.
- Season with salt and pepper. Sprinkle liberally with salt and pepper.
- Turn on the broiler and position a rack below so that the top of the meat is a few inches from the broiler element. Broil the lamb for 5 minutes or until the top of the lamb leg looks seared and browned.
- Flip the lamb over and put back under the broiler for 5 minutes or until the other side is seared.
- Take the lamb out of the oven. Turn off the broiler and set the oven temperature to 325°F. Reposition the oven rack to the middle of the oven. Mince the garlic and rosemary leaves. Flip the lamb leg over again and rub the top with the chopped garlic and rosemary.
- Tent the pan loosely with foil to keep the garlic and rosemary from burning. Put the lamb back in the oven and cook at 325°F for one hour.
- Take the lamb's temperature and remove the foil. The lamb is ready (medium-rare to medium) when the temperature is 135°F (or above). At 135°F the lamb is cooked to rare, but it will continue cooking as it rests.
- Let the lamb rest for at least 15 minutes before carving.