GREEK EASTER LEG OF LAMB

SERVES 12

SKILL LEVEL: EASY

COOK TIME: 1½–2 HRS.

PREP TIME: 20 MINS.

COST: $

INACTIVE PREP TIME: 24 HRS.

A lot of our viewers Twittered and Facebooked us asking how to make lamb for Easter. Being of Greek heritage, I thought lamb on this happy and holy day was the 11th Commandment. We always made a whole lamb on a spit. We’d baste it with lemon and oregano and olive oil. It was amazing!!! It’s also something that most folks aren’t going to tackle at home, so here is a leg of lamb recipe that I think delivers a lot of the flavor and texture of my family’s Easter lamb.

Apart from having a great piece of meat, using an herb and spice rub that sits on the lamb for 24 hours or at least overnight raises the level of flavor to the peak of Mt. Olympus.

FOR THE ROASTED LAMB:

6 shallots, minced

4 cloves garlic, minced

¼ cup fresh rosemary

¼ cup fresh oregano

2 tablespoons sugar

2 tablespoons coriander seeds, toasted and crushed

1 tablespoon crushed red pepper flakes

1½ tablespoons kosher salt

1 6-pound bone-in leg of lamb

Rosemary sprigs (optional)

3 tablespoons olive oil

FOR THE ROASTED POTATOES:

4 pounds unpeeled fingerling potatoes, rinsed and halved lengthwise

½ cup olive oil

Salt

Freshly ground black pepper

1 cup extra virgin olive oil

½ cup fresh lemon juice

6 tablespoons fresh dill, chopped

4 teaspoons lemon peel, finely grated

24 cloves garlic, sliced

FOR THE TZATZIKI SAUCE:

2 cups Greek yogurt

1 cucumber

Kosher salt, to taste

Juice and zest of 2 lemons

2 tablespoons fresh mint, chopped

1 tablespoon garlic, minced

1 tablespoon shallot, minced

Freshly ground black pepper, to taste

TO MAKE THE ROASTED LAMB:

1. Mix together in a medium bowl the shallots, garlic, spices, and herbs. Rub the mixture all over the surface of the lamb. Place in a large glass baking dish, cover with plastic wrap, and refrigerate overnight. Remove the lamb from the baking dish, rinse off the seasonings, and pat dry. Let the lamb sit at room temperature for 1 hour. Preheat the oven to 375 °F.

2. Heat a roasting pan or large ovenproof skillet over medium heat. Add olive oil and heat until it begins to smoke and then add the lamb and brown on all sides, 7–10 minutes. Transfer the lamb, fat side up, to a roasting rack set into a roasting pan. If you have extra rosemary, lay the sprigs over the lamb with a drizzle of olive oil over the top. Roast until the lamb reaches an internal temperature of 140 °F, about 1½ hours.

3. Remove the lamb from the pan and set it aside to rest for 20 minutes.

4. Slice and serve with the tzatziki sauce and roasted potatoes.

TO MAKE THE POTATOES:

5. Position a rack in the top third and a rack in the bottom third of the oven, and preheat to 375 °F. Spray two large-rimmed baking sheets with nonstick spray. Toss the potatoes with ½ cup olive oil in a large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread the potatoes in a single layer on the baking sheets, dividing equally. Roast 30 minutes, tossing the potatoes halfway through.

6. Meanwhile, whisk the extra virgin olive oil, lemon juice, dill, and lemon peel in a small bowl to blend for dressing. Toss the garlic and 2 tablespoons dressing in another small bowl. Divide the garlic mixture between the baking sheets and toss with the potatoes; reverse the baking sheets and continue to roast until the potatoes are tender and brown around the edges, about 15 minutes longer.

7. Toss the roasted potatoes in a large bowl with the remaining dressing to coat and serve.

TO MAKE THE TZATZIKI SAUCE:

8. Put the yogurt in a cheesecloth-lined strainer set over a bowl and let drain for 24 hours in the refrigerator. Peel and dice the cucumber, sprinkle it with salt, and place in a strainer at room temperature for 2–3 hours to drain.

9. Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic, and shallot in a medium bowl until thoroughly combined. Season to taste with salt and pepper.