Roast Lamb With Garlic Rosemary and Japanese Spice

If you’re looking for a new twist on a roast lamb this Easter, then we have the recipe for you! After using za’atar for our Thanksgiving turkey last year, we gave our Easter lamb an exciting twist by adding some Japanese flavors. All of the ingredients for the Japanese spice should be easily found at your local Asian market!

INGREDIENTS

-5 lb boneless lamb leg
-2 oz butter (melted and cooled)
-1/2 tsp salt
-1/2 tsp pepper
1/2 tsp thyme
1/2 tsp rosemary
-2 cloves garlic
-1 tbsp olive oil

Japanese Spice Ingredients:
-1 tsp seaweed flakes
-1 tsp togarashi pepper (can substitute for aleppo pepper)
-1 tsp ginger
-1 tsp white pepper

STEP BY STEP DIRECTIONS (With Pictures!)

Unroll the boneless lamb leg from the netting and season the inside with salt, pepper, thyme, rosemary, and raw garlic. Season the inside with the Japanese Spice (seaweed flakes, togarashi pepper, ginger, and white pepper).

Put the cooled butter on the inside of the lamb leg between the folds of the meat. Put the lamb back in the netting and rub the outside with a tablespoon of olive oil. Sprinkle the outside with additional salt, pepper, and thyme.

Place in a roasting pan and cover with aluminum foil. Roast at 230F for 2-3 hours or until the meat reaches 140F at the thickest part of the lamb.

Keep covered and rest for at least 20 minutes to let the juices settle. Letting it rest is crucial to ensuring that your lamb is tender and juicy.

Slice across the grain and serve with grilled asparagus or mashed potatoes. Other great Easter sides include pan-roasted Brussels sprouts or a side salad!