Easter is just over a week away… and some folks are starting to think about what will grace their Easter Sunday table. Regardless of whether you celebrate Easter or not, I’m a fan of Sunday dinners with the family. It’s a perfect time during the week to sit down, catch up, think about the upcoming week and more importantly, enjoy the time together. This past week I was reminded in many ways how life is so short and how we should really treasure the time we do have. With that, the easiest way to bring people together is with food. So if you’re in the food sharing mood, whether it be for Easter Sunday or just with loved ones at any time, make something special. Not sure what to make? This Roast Leg of Lamb with Potatoes & Onions will not only impress folks, but they may look forward to more meals with you in the future! A leg of lamb center cut is rubbed with fresh herbs, seasonings and olive oil before roasting on a bed of potatoes and onions, perfect for Easter Sunday or any dinner with loved ones…
For this meal, I partnered with Shepherd Song Farm who They do not use pesticides on their land and use NO grain, animal byproducts, antibiotics or hormones. Their lambs and goats grow naturally on Wisconsin meadows. The cool northern summers of the upper Midwest result in outstanding pastures that produce premium, lean lamb and goat in a healthy environment. They live in the open air and sunshine and their livestock are not confined to stalls, on concrete or in feedlots. Quality of life for their animals is one of their main values. When you buy from Shepherd Song Farm you support environmentally friendly, sustainable agriculture, healthy, relaxed animals and the rapidly disappearing family farm.
The flavor of Shepherd Song lamb is delicious and so tender – this was probably the best lamb I’ve ever had. My brother and I prepared this lamb and we were both impressed with the quality. I don’t cook lamb very often but after having Shepherd Song lamb, you may find me preparing lamb more often! The recipe is simple and perfect for impressing guests without much effort. The key is the use of fresh herbs as opposed to dried. I like how the fresh herbs really added flavor and the natural juices of the lamb added to the bed of potatoes and onions.
1 6-pound bone-in leg of lamb, excess fat trimmed
3 large garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh thyme
2 teaspoons minced fresh savory
1 teaspoon minced fresh rosemary
1 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 pounds Yukon gold potatoes, unpeeled, cut into 1/4-inch-thick rounds
2 1/2 pounds yellow onions, thinly sliced (about 8 cups)
1 3/4 cups beef stock or canned beef broth
Preheat oven to 400°F. Generously butter large roasting pan.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.