For a hearty entrée, we serve Roasted Leg of Lamb, flavored with woodsy rosemary and the bright citrus of orange zest. The bone-in cut cooks alongside mixed olives and baby carrots and is plated with these tasty components and refreshing carrot-mint pesto.
Roasted Leg of Lamb
Makes 6 to 8 servings
Ingredients
- 1 (5½ pound) lamb leg, bone-in
- 2 long sprigs fresh rosemary
- ⅓ cup plus 2 tablespoons olive oil, divided
- 6 cloves garlic
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 teaspoon cracked black pepper
- 2 navel oranges, zested
- 1½ cups mixed olives
- 2 cups water
- 2 pounds thin baby carrots
- Carrot-Mint Pesto (recipe follows)
- Garnish: fresh rosemary
Instructions
- Place lamb in a large plastic zip-top bag and top with rosemary.
- In a small saucepan, heat ⅓ cup olive oil and garlic over medium heat. Cook until garlic just begins to turn golden brown. Let cool for at least 25 minutes. Pour over lamb and sprinkle with
- tablespoon salt and pepper. Refrigerate overnight.
- Preheat oven to 400°. Place a flat rack in a large roasting pan. Remove lamb from refrigerator and let stand for
- minutes.
- Place lamb on rack. Drizzle with remaining oil in bag. Add orange zest, olives, and 2 cups water to pan, and cover tightly with aluminum foil. Bake in lower rack of oven for 2 hours.
- Meanwhile, toss carrots with remaining 2 tablespoons olive oil and 1 teaspoon salt.
- Remove foil and add carrots; cook until lamb is 160° and carrots are crisp-tender, 25 to 30 minutes more. Let stand for 15 minutes. Slice lamb and serve with carrots, olives, and Carrot-Mint Pesto. Garnish with rosemary, if desired.
Carrot-Mint Pesto
Makes approximately ½ cup
Ingredients
- 1 cup packed chopped carrot top leaves
- 1 cup loosely packed mint leaves
- ½ cup toasted walnuts
- 1 garlic clove
- 1 teaspoon lemon zest
- 7 tablespoons olive oil
- 2 tablespoons water
- 2 teaspoons kosher salt
- 2 tablespoons lemon juice
Instructions
- In the work bowl of a food processor, process carrot top leaves, mint leaves, walnuts, garlic, lemon zest, 5 tablespoons olive oil, 2 tablespoons water, and salt until smooth. Transfer to a small bowl, and stir in remaining 2 tablespoons
- olive oil and lemon juice. To store, cover with plastic wrap, pressing to surface of pesto, and refrigerate. Let come to room temperature before serving.
