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Spring Lamb

If you love lamb you will love it paired with our Mediterranean Bliss. It's warm spices paired with savory spices make it the perfect rub for lamb. AND it's so easy!! This is how I roasted a leg of lamb with veggies.


I love to roast a leg of lamb on a bed of veggies. My favorites are fennel, carrots, potatoes, Brussels sprouts, onions and then a bit of smashed garlic. After chopping it all up - put it in a bowl and drizzle with a good bit of olive oil. Then season with Tuscan Temptation which will bring out the beautiful flavors of all the veggies. The video below shows the chopping of the veggies (which is the biggest part of putting together this meal), rubbing the lamb and layering it in the roasting pan.


Next is the lamb which is the easiest part. This is a 5 lb lamb and I used about a 1/3 cup of Mediterranean Bliss to season it. Normally I do not use olive oil when I use a rub on meat. But - when I use a lot then the olive oil helps it to adhere to the meat. Roasting such a large piece of meat I wanted to get quite a bit of rub to season it with so I oiled it after applying the first layer of rub.

Put a layer of the potatoes in the center of the roasting pan and lay the lamb on top of them. Next add all the other veggies to the pan around the lamb.

Put it all in the oven at 375 degrees using the roast setting on your oven. If you don't have a roast setting use the bake setting. This 5 lb roast took 1 hour and 15 minutes to cook. I cooked it to 135 for a rare in the center roast. If you don't want the center that rare cook until it's at 140-145 depending on your preference.

And that's it! Couldn't be easier to make a truly delightful Easter meal.