Roasted boneless leg of lamb seasoned with rosemary, lemon juice, Dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.
With Easter coming soon, I am re-posting this easy, crowd-pleasing dish from the archives because I LOVE lamb, not just for Easter, but any time of the year.
If rosemary is not your thing, you could use other fresh herbs such as thyme or oregano. Ask your butcher to trim off all the fat for you to make this easier. I like to roll and tie the lamb myself so I can season the inside as well as the out. If you are nervous about doing this, you can just have the butcher do it and just season the outside.
To compliment the lamb, serve it with Teeny Tiny Potatoes with Rosemary and Asparagus with Dijon Vinaigrette for a Skinny Easter Feast, and don't forget the cupcakes!
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