I always try to get the roast into the oven at least fifteen minutes before
A whole leg of lamb is perfect for Easter dinner. It feeds a crowd and because of its shape, the same roast yields a full range of doneness, from rare to well-done—something to please everyone.
Although it is considered odd to serve two starches at the same meal, I am always torn between the two classics—roasted potatoes and flageolets—so I usually give in and serve them both.
|fresh rosemary leaves, divided||•||•|
|pepper, freshly ground||a few grindings||•||•|
At least 15 minutes before roasting, preheat the oven to 400°F.
With a small, sharp knife, make ten
Transfer the roast to a carving board and cover loosely with foil. Allow to stand for at least 20 minutes before carving to reabsorb its juices.
While the roast is resting, use the drippings in the roasting pan to prepare the Pan-Roasted Whole Potatoes with Rosemary and Lemon and the Flageolets.
Use a long sharp knife held almost parallel to the bone to carve long, thin bias slices from the shank portion and from each side of the upper portion. Make sure that each serving contains a piece from each section so your guests may enjoy the variance in texture and flavor. Pass the meat juices in a gravy boat.
© 1992 Rose Levy Beranbaum. All rights reserved.