Garlic and Rosemary Roasted Leg of Lamb with Charred Brussels Sprouts
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A festive and nutrient-dense Easter main course featuring a tender leg of lamb infused with fresh herbs, paired with crispy, slightly charred brussels sprouts roasted in lemon and ghee.
Time
Prep Time
25 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 55 minutes
Ingredients
4 lb lamb (Use a bone-in leg of lamb for best flavor)
6 cloves garlic (Minced)
3 tbsp rosemary (Fresh, finely chopped)
4 tbsp ghee (Divided use)
2 tsp salt (Adjust to taste)
1 tsp black pepper (Freshly cracked)
1.5 lb brussels sprouts (Trimmed and halved)
1 whole lemon (Juiced and zested)
Chef Kay's Tip
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Instructions
- 1
Preheat your oven to 325°F (165°C). Do not use a microwave for any part of this preparation.
- 2
In a small bowl, combine 3 tablespoons of ghee with the minced garlic, chopped rosemary, salt, and black pepper to create a thick herb paste.
- 3
Place the leg of lamb in a large roasting pan. Using a sharp knife, make small 1-inch deep incisions across the surface of the meat.
- 4
Rub the herb and ghee paste thoroughly over the entire surface of the lamb, pushing some into the incisions.
- 5
Place the lamb in the oven and roast until the internal temperature reaches 135°F (57°C) for medium-rare, which typically takes about 20-25 minutes per pound.
- 6
Once the lamb reaches the desired temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes.
- 7
While the lamb rests, increase the oven temperature to 400°F (200°C).
- 8
On a large baking sheet, toss the halved brussels sprouts with the remaining 1 tablespoon of melted ghee, the lemon juice, and the lemon zest.
- 9
Roast the brussels sprouts in the oven for 20-25 minutes, tossing halfway through, until they are tender and the outer leaves are slightly charred and crispy.
- 10
Carve the lamb against the grain and serve immediately alongside the charred lemon brussels sprouts.
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