Easter Roast Leg of Lamb with Cannellini Beans

There are few meals as impressive as a roasted boneless leg of lamb. Studded with garlic and rosemary, this simple and delicious roast makes a succulent centrepiece served with sautéed cannellini beans and fresh steamed rapini. Puréed into a coarse paste, the marinade is stuffed into small incisions around the boneless leg of lamb, then rubbed with olive oil and generously seasoned with salt and pepper. Roasted on high at 425°F for 15-20 minutes, then slow roasted at 375°F for 20 minutes per pound, the results are pinky perfection. Lamb, like beef, doesn’t need to be cooked all the way, and is best at a rosy medium-rare, between 135°F to 140°F when finished. Whether served as part of a traditional Easter dinner and garnished with fresh mint, this recipe is easy to prepare, absolutely delicious, and goes beautifully with homemade mint sauce!

Tied boneless leg of lamb roasted on high at 425°F for 15-20 minutes, then slow roasted at 375°F for 20 minutes per pound, the results are pinky perfection

Cannellini Beans with rosemary

Roast Leg of Lamb

Serves 2

2 lb tied Boneless Leg of Lamb

2 tbsp olive or vegetable oil

3 garlic cloves, thinly sliced 

2 tbsp minced fresh rosemary

Maldon salt and fresh cracked black pepper

1 bunch fresh mint

Bring lamb to room temperature and pat dry with paper towel. Brush with oil over the whole leg then season with salt and pepper. Using a sharp knife, make 10-15 incisions across the top and sides of the roast and insert with garlic and rosemary. Arrange the lamb in a baking pan and place in a preheated 425°F for 20 minutes, then reduce the heat to 375°F and continue roasting for 20 minutes per pound. Allow to rest for 15 minutes under a tent of aluminum foil, to allow the juices to retract. Using a sharp knife, slice the roast and arrange on a decorative platter with a festive garnish of fresh mint.

Cannellini Beans with Fresh Rosemary 

Serves 2

Recipe adapted from The South Beach Parties & Holidays Cookbook

3 tbsp olive oil

3 bay leaves

1 tbsp fresh rosemary, finely chopped

1 15 oz can Cannellini beans, rinsed and drained

Fresh ground black pepper and Maldon salt

Heat the oil, bay leaves and rosemary in a saucepan over medium heat, until the oil begins to bubble, about 1-2 minutes. Reduce the heat to low and cook 2 more minutes. Add the beans and season with salt and pepper to taste. Cover and cook the beans through, about 5 minutes. Discard the bay leaves, or save as a garnish, and finish with a grind of black pepper and sprinkle of Maldon salt. Delicious served warm with roast lamb or pork.