Easter Dinner : Roasted Leg of lamb

We all have enjoyed many Easter Ham dinner, but this year why not try something new, lamb.

Here is my example of a “Roasted Lamb Dinner” menu but it’s just a guideline, feel free to create your own.

Roasted Lamb Dinner

  1. Ham split peas soup with Honey whole wheat rolls (recipe coming soon)
  2. Quinoa Salad with Lime and Garlic vinaigrette (recipe coming soon)
  3. Roasted Leg of lamb, boiled cabbage, mashed potatoes in brown butter
  4. Spiced Carrot and Pecan cake

Easter dinner: Roasted Leg of Lamb

Roasted Leg of Lamb

  • Leg of lamb
  • Rosemary (fresh or dry)
  • 4 gloves of garlic
  • salt and pepper

Oven set at 450 degrees

Pat your lamb dry and place in a roasting pan. With a sharp knife, make many small incisions all over the skin side of your leg of lamb (white part). In each incision, stuff a small slice of garlic and a little bunch of Rosemary. Rub some salt and pepper all other the meat.

Put in the over uncover for 30 minutes, reduce to 400 degrees and cook until the internal temperature reach 145 degrees for medium  or 150-160 for well done ( or 30 minutes for each kg of meat)

Set the cook meat to set on a plate and cover with foil, rest for 20 -30 minutes (this with help keep the meat juicy)

Easter Dinner Roaster leg of lamb


  • Dripping from the roasting pan
  • 1/4 cup of red wine
  • 2-3 tbsp flour
  • 1 cup of broth (I used beef)
  • Salt and pepper to taste

Pour the red wine in the roasting pan, with a spatula lift of the brown bits from along with the dripping. In a sauce pan add a few teaspoon of the dripping and mix in the flour, on medium heat cook for about one minute. Add the remaining of the dripping and wine to the pot, bring to a boil over medium heat. Add the broth and simmer until thicken, serve over the meat and potatoes.

Easter Dinner Roasted  Leg of Lamb

Brown Butter mash Potatoes

  • 1/2 cup butter
  • 6 medium size potatoes

Boil the potatoes with their skin until soft, drain. In the same pot you have cooked the potatoes, melt the butter until golden brown, turn the heat off return the potatoes and mash.

Tips ; Dry meat will browned better and browned meat is where the flavor is.

Sunday Dinner : Roast Beef

We all live a busy life full of commitments, people to see, things to do. Sunday is a day of rest, and what more enjoyable than spending it around the table eating warm tasty food with family and friends. Having the house filled with the aromas of cooked meat, boiling vegetable, homemade gravy is one of my most favorite thing.

Weekend meals are usually a bit more time-consuming but can often feed a larger crew or have enough leftovers to last a few meals. I promise you, the work put into those meals, are priceless and well worth the effort.

To be enjoyed with friends and family

To be enjoyed with friends and family

Roast beef dinner is one of those meal that just bring comfort. The richness  and tenderness of the meat, the pungent flavor of horseradish and the delicate flavor of vegetable combine with a nice glass of red wine and good company is an experience that should be enjoyed often.

Here is the how to make a Roast Beef dinner with Roasted Vegetables, Boiled cabbage and creamy horseradish.

What you will need

– Medium Roast

– 6 potatoes

– 4 carrots

– 1 head of cabbage

– half a bulb of garlic

– bay leaves

– a bunch of fresh rosemary (or dry)

– olive oil

– honey

– 3 tablespoons of grated horseradish (I use the already prepare one from a jar)

– vinegar

– Salt and Pepper

The how to:

Set the oven at 450 degrees. Rub the meat with olive oil, rosemary and salt and pepper put in a roasting pan and in the oven for about 1 hour or until the internal temperature reach 145 degrees.

While the meat is cooking, cut the potatoes into wedges and the carrots into chunks and bring to a boil until they are 3/4 of the way cooked. Drain and set aside.


Place the cooked meat on a platter pour a bit of olive oil and a tablespoon of honey, cover with foil and tea towel and let it rest for about 30 minutes.

While the meat is resting, take your drained carrots and potatoes and put them in the roasting pan containing the meat dripping. Add the garlic bulb and bay leaves and toss around until everything is covered with the dripping, add olive oil and butter if needed. Place in the oven for 30 to 40 min.

Now that the vegetables are roasting, cut the head of cabbage into big slices and bring to a boil, don’t forget to salt the water. Cook and drain, serve with butter and pepper.

When everything is almost ready take the grated horseradish had a pinch of salt and a splash of vinegar whipped together with a spoon to made the cream.

Voila, you have made a simple, yet delicious meal


Tips: When you cut your meat, cut against the grain to enjoy its tenderness in each and every bites.