Slow-Roasted Leg of Lamb with Spring Vegetables

  • Carmen327 Posted: 05/20/13
    Worthy of a Special Occasion

    This is a very expensive recipe to make (Easter '13, Save More Meats, in Pacifica, CA, I spent $48 for the leg) plus all the little fussy things like baby artichokes, fresh thyme and all those shallots. That said, it is well worth it. It produces a huge amount of meat and we were noshing on the even-better leftovers for days and the crowd was quite pleased. I skipped step # 8 where you fry up more shallots and reduce a sauce because I was out of time, and it was fine. I also made the rub and rubbed the lamb a day in advance, and wrapped it with plastic wrap and let it marinate in the fridge overnight. I would make this again, it has entered our Easter Food Cannon


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