A delicious alternative (or addition) to ham for Easter would be an aromatic leg of lamb, cooked to perfection, and surrounded by the most delectable fresh local side dishes.

Leg of Lamb with Garlic and Rosemary

recipe from Gourmet


  • 1 (7-lb) semi-boneless leg of lamb, fat trimmed to 1/4 inch thick, and tied
  • garlic cloves
  • 1 tablespoon fine sea salt
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon black pepper
  • 1/4 cup dry red wine or beef broth


  1. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  2. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  3. Preheat oven to 350°F.
  4. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  5. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb. Serves 8 people.

Serve with scalloped potatoes, honey-buttered carrots, spinach gratin, warm rustic bread, and a platter of deviled eggs.

You can reserve a leg of lamb from Russell Sheep Co. for Easter and pick up this Saturday at the Market – just email  farmer1224@hughes.net.