Tiny New York Kitchen: Easter Leg of Lamb

Screen Shot 2015-04-01 at 5.54.49 PMBy Victoria Hart Glavin of Tiny New York Kitchen

You may need to special order this cut of lamb a few days ahead of when you plan to serve it.


5 to 7 Pounds Whole Leg Of Lamb (With Bone)

1/4 Cup Lemon Juice

3 Tablespoons Snipped Fresh Parsley

2 Tablespoons Snipped Basil

2 Tablespoons Snipped Fresh Rosemary

1/2 Teaspoon Onion Salt

1/2 Teaspoon Pepper

2 Garlic Cloves (Slivered)

Preheat oven to 325 degrees. Trim any fat from meat. Using a paring knife cut 1/2 inch wide slits about 1 inch deep into roast. Drizzle lemon juice over meat’s surface and into slits.

In small-size bowl combine parsley, basil, rosemary, onion salt, and pepper. Rub mixture onto meat and into slits. Insert garlic into slits.

Place leg of lamb, fat side up, on rack in a shallow roasting pan. Insert an oven meat thermometer into center of roast. Thermometer should not touch bone. Place in oven, uncovered, for 105 minutes until thermometer registers 140 degrees.

Remove from oven and let stand 15 minutes. After standing 15 minutes temperature of meat should be 145 degrees.  Transfer to serving platter and serve. Serves 10
Prep Time: 30 Minutes
Cook Time: 105 Minutes
Total Time: 135 Minutes
“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.