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Easter Leg of Lamb

A classic Easter dinner dish, that looks beautiful and tastes even better.
Print Recipe
Course Main Course

Ingredients
  

  • 2 cloves garlic, minced
  • 1 Tbsp paprika
  • 2 tsp salt
  • 1 1/2 tsp dried rosemary
  • 1/2 tsp pepper
  • 1 leg of lamb (5-6lb)
  • 1 jar orange marmalade (18 oz)
  • 8 large potatoes, peeled and cut into quarters

Instructions
 

  • Preheat oven for 350 degrees.
  • Combine first 5 ingredients in a bowl. Stir well and set aside.
  • Trim all fat from lamb. Make 12 deep slits on outside of lamb. Rub paprika mixture Into slits and over entire surface of lamb. Place on a rack in a roasting pan. Insert meat thermometer, making sure it does not touch fat or bone.
  • Bake uncovered in preheated oven for 45 minutes. Spoon orange marmalade over entire surface of lamb. Bake an additional 1 hour and 15 minutes or until meat thermometer registers 160 degrees (medium), basting frequently with orange marmalade. About 45 minutes before meat is done, sprinkle the potatoes with 1 teaspoon salt.
  • Place potatoes around meat. Roast until fork-tender, brushing with drippings. Place potatoes and meat on platter. Let stand 15 minutes before carving lamb. Makes 8 servings. Enjoy!
  • Note: The pan drippings can be used as a base for the gravy, or mint jelly is a nice accompaniment for leg of lamb.