A Spring Feast Article - Allrecipes.com
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A Spring Feast

For large gatherings like Passover and Easter, leg of lamb is the roast of choice.

Arranged on a platter and garnished with fresh herbs, this spring classic makes a stunning centerpiece.

Despite its beauty, I have a few bones to pick with bone-in leg of lamb: It may look easy enough to carve, but hidden bones at odd angles are waiting to parry the knife of an unskilled carver. It's also difficult to season. You can massage it with a handful of herbs or a bold spice rub, but those flavorings are only surface deep. And as with most bone-in roasts, it's tricky to cook: Roasted to perfection on the surface often means underdone at the bone.

There is a solution, however. Buy a boned and butterflied leg of lamb, which is as easy to slice as a steak. And with its wide (and two-sided) surface area, seasoning is a breeze. Because a butterflied leg of lamb is more or less an even thickness, it's easier to cook. Sear it on both sides under the broiler, then slow-roast it during the social hour. Prepared this way, the lamb is crusty, flavorful and evenly cooked.

Make sure the butcher removes the "fell," a thin, rubbery membrane that covers the layer of fat on the lamb and acts like a girdle during cooking. If it's not removed, the butterflied leg tightens and bows during roasting. It's better also to remove most, but not all, of the surface fat. Lamb needs thin patches of fat for lubrication and flavor.

Pair your lamb roast with a delicious potato gratin and broiled asparagus. And end the meal with a simple meringue cake. The meringue layers literally bake as you sleep the night before. A few hours before serving, just smear on whipped cream (or non-dairy topping for Passover) and sprinkle with raspberries.

What green vegetable to pair with this spring dinner? Easy Broiled Asparagus

Asparagus is a natural, and it has the added benefit of being in season.

One of my favorite ways to serve this elegant vegetable is to either broil or grill the spears. This brief, super-hot cooking means no flavor is lost. Figure on one average bunch (about 1 pound) serving four people.

Toss the asparagus with a little olive oil, salt and pepper. Arrange in a single layer on a lipped cookie sheet. Broil until tender but still bright green with a few spotty brown patches (test for doneness with a tip of a sharp knife). Arrange on a platter, and serve at room temperature with lemon wedges.

Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.

Comments
Ruby Geary 
Mar. 18, 2011 12:33 pm
I am planning on serving a leg of lamb for Easter and thanks so much for this advice. I love your recipes.
 
Edsyms 
Apr. 19, 2011 5:39 am
It maybe harder to carve with bone in but the flavor is much better with it in Maybe if your butcher deboned it and tied it back in it would work too Also roast it at 450 for 20 minutes then lower the temp to 325 and cook to med about 140 remove and wrap it in foil till you are ready to carve and serve And don't forget to peers it with a knife and slip a clove of garlic in the hole Last hint rub it down with olive oil and dried mint salt and pepper before roasting and bless it before you put it in the oven Enjoy
 
mary ann gregory 
Apr. 19, 2011 5:34 pm
marinate leg of lamb in soy sauce for 24-48 hrs and make slits for cloves of garlic at the same time.This makes it flavorful and tender.
 
fotoose 
Apr. 20, 2011 8:27 am
Leg of lamb, according to my butcher, is not a kosher cut as it comes from the back legs. People do use lamb on Passover but it comes from the front of the animal, as in a shoulder roast, among Sephardic Jews. Of course, there is the roasted lamb shank on the Sedar Plate. That said, I love leg of lamb and one is in my fridge right now. Thank you so much for sharing all these wonderful recipes all year long.
 
joelsk44039 
Apr. 20, 2011 9:09 am
Aldi's supermarkets advertised a marinated, deboned and butterflied leg of lamb in the frozen food case. We purchased 2 of them for this year's family Seder. Will let you know how they came out later.
 
Alida 
Apr. 5, 2012 11:29 am
Traditionally South Africans cook a leg of lamb rubbed in foil at 110 degrees Celcius for approximately 10 hours. We also insert garlic and rub it with olive oil and rosemary and salt and stuff... we just cook it at a low temperature for a really long time. You can then roast it until its a rich brown colour before serving.
 
Alida 
Apr. 5, 2012 11:30 am
I meant wrapped in foil :)
 
Irene 
Apr. 13, 2014 5:26 pm
I have a leg of lamb how would you suggest to cook it?
 
 
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