Description
Delicious meal ideas for Easter celebrations.
Ingredients
Scale
- 1 whole leg of lamb (5–6 lbs)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 pound asparagus, trimmed
- 1 pound baby potatoes, halved
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix garlic, rosemary, olive oil, salt, and pepper.
- Rub the mixture all over the leg of lamb.
- Place the lamb in a roasting pan and pour vegetable broth around it.
- Roast for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
- While the lamb cooks, steam the asparagus until tender.
- Boil the baby potatoes until fork-tender, about 15 minutes.
- In a saucepan, heat heavy cream and stir in Parmesan until melted.
- Serve the lamb with asparagus and potatoes, drizzled with cheese sauce.
Notes
- Let the lamb rest for 10-15 minutes before carving.
- You can substitute lamb with ham or chicken if preferred.
- Pair with a fresh salad for added color.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Easter meal ideas, leg of lamb recipe, holiday meals