Easter Lamb Recipe
Easter is right around the corner and if you’re still looking for that centerpiece dish, Food & Wine's Herb and Honey Mustard Crusted Leg of Lamb fits the quintessential Easter bill. This recipe feeds a party of eight and takes less than three hours to make. Pair this leg of lamb with a delicious bottle of Syrah – I’ve provided recommendations below – for a great Easter dinner.
Herb-and-Honey-Mustard-Crusted Leg of Lamb
- One 7- to 8-pound leg of lamb—aitch bone and femur removed, shin bone left intact
- 1/2 cup rosemary leaves, minced
- 1 teaspoon thyme leaves
- 3 garlic cloves, finely chopped
- 2 tablespoons Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1/2 cup lavender honey
- Freshly ground black pepper
1. Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme and garlic until minced. Add the mustard, olive oil and honey and pulse to blend. Season the herb mustard with salt and pepper. The herb mustard can be made earlier and refrigerated overnight.
2. On a work surface, open up the leg of lamb and season it generously with salt and pepper, rubbing them into the meat. Spread 1 tablespoon of the herb mustard all over the inside of the lamb. Roll up the meat and tie at 1-inch intervals with kitchen string. Generously season the outside of the lamb roast with salt, rubbing it into the meat, then rub the lamb roast with the remaining herb mustard.
3. Set the lamb on a wire rack in a roasting pan. Add 1 cup of water to the pan. Turn down the oven to 375° and roast the lamb for about 1 1/2 hours, until an instant-read thermometer inserted in the center of the meat registers 130°; it should register 150° near the bone. Let the lamb rest for 15 minutes, then remove the string, slice and serve.
Adelaida Cellars 2011 Block 5 Reserve Anna's Estate Vineyard Syrah, Paso Robles $55
Juicy and rich with deep blackberry and spice; plum, cassis and spice; chocolate and vanilla oak; long and lush.
Morgan Winery 2011 G17 Syrah, Monterey $22
Spicy berry nose; smooth blackberry and spice with tangy acidity and mellow style; fresh and lush with balance and a long finish.
Kendall Jackson 2011 Vitner's Reserve Santa Barbara County $17
Silky and juicy with bright blackberry fruit and notes of vanilla and spice; toasted, dense and balanced with good length.