Printable Recipe: One-Dish Garlic-Herb Lamb with Green Beans and Potatoes

One-Dish Garlic-Herb Lamb with Green Beans and Potatoes

When you look at this recipe, you're going to see a LOT of garlic in it. But don't let that scare you away! The garlic flavor is really mellow and wonderful, and the sauce is to die for. And since you cook the veggies right in with the lamb, this is one of the easiest Easter dinner menus you could make.

This is one of those Easter lamb recipes that both lamb-lovers and non-lovers will like. It's impressive, full of flavor, and will make your entire kitchen smell divine.

This is also one of your more flexible Easter dinner menus. Sub the green beans for asparagus if you like, toss in some pearl onions... have fun with it!

Serves 6-8.

Ingredients:
1 (about 5 lbs.) leg of lamb
30 whole cloves of garlic, divided
3 tbsp. extra virgin olive oil
1 1/2 tsp. salt
Freshly ground black pepper
1 1/2 tbsp. chopped fresh rosemary leaves
2 tsp. chopped fresh thyme
6-8 red-skinned potatoes (1 per person)
1/2 C. beef broth
Fresh rosemary and thyme sprigs, as needed
2 1/2 lb. fresh green beans, washed and trimmed
Salt and pepper, to taste
1/2 C. good-quality dry red wine
1/2-1 C. beef broth, as needed

Instructions: 1. Preheat the oven to 350 degrees F. Prepare the lamb by cutting shallow slits all over it with a sharp knife.

2. Take about 5 of your garlic cloves and slice them. Place a slice of garlic into each of the slits you've made in your lamb.

3. Rub lamb with olive oil. Sprinkle on the salt, pepper, and herbs. Rub all of this into the lamb. (If desired, the lamb can now be refrigerated as long as you need (up to overnight) before cooking.)

4. Wash your potatoes and cut into chunks.

5. Spray the rack of a roasting pan with cooking spray. Place lamb on rack. Place your herb sprigs into the bottom of the pan, and place potatoes around lamb. Pour beef broth over potatoes and sprinkle liberally with salt and pepper.

6. Roast lamb about 1 hour and 40 minutes for medium doneness.

7. Meanwhile, make the garlic sauce: In a medium saucepan, combine the rest of your garlic cloves (leave them whole) the wine, and 1/2 c. of the beef broth.

8. Bring to a boil, then cook over med-low heat until garlic is very, very soft, about 25 minutes. Add extra broth as the garlic cooks, if needed. Using a stick blender, puree until smooth. (Or let cool slightly and puree with a standard blender.)

9. About 30 minutes before your lamb is done, place green beans in the pan, tucked in among the potatoes. Sprinkle with a bit of salt and pepper.

10. When lamb is done, remove cooked lamb from the oven and tent with foil to rest. Remove potatoes and beans to a serving dish and place in the turned-off oven to keep warm.

11. While lamb rests, stir your garlic and broth puree into the lamb juices in the pan. Add a bit more broth if needed. Heat on the stove top until heated through. Adjust spices.

12. Slice lamb, then top with garlic sauce. Serve with potatoes and green beans on the side.

Then watch your guests ooh and aah over one of the best Easter dinner menus they've ever had!