Easy and Elegant Boneless Roasted Leg of Lamb

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Looking for an easy and elegant main course for your holiday table? Roasted leg of lamb with baby potatoes and fennel fits the bill for Easter.

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Ingredients

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In a small food processor combine the garlic, herbs, zest, salt, pepper and olive oil and process until smooth.

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Place the lamb in a roasting pan and roast, uncovered, for 15 mins.

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While the lamb is roasting, cut the potatoes and the fennel.

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Return the pan to the oven and cook until an internal temperature of 130 degrees is reached (medium rare), about 45 mins.

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Don’t forget to rest the roast so the juices evenly distribute before slicing and serving.

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for the full recipe!

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