Easter Sunday - Herb-crusted Leg of Lamb With Roasted Potatoes, Fennel And Radishes And Stir Fry Asparagus With Bacon

Our first Easter together! No Easter egg hunt was planned, just a lovely lamb roast with some lovely sides.

Leg of Lamb was a very special and rare treat growing up in our Lower Lower Middle Class world. Dad prepared it very simply, cutting slits in the meat and inserting slivers of garlic. I am still a fan of that method but nowadays like to give the Baa Baa a nice crust of herb-y, garlic-y goodness.  

The side dishes are based on fairly traditional Easter side dishes of spring asparagus and potatoes with a bit of flair. I love roasted fennel but I have never tried roasted radishes. You have to try this! The radishes were seriously good and the lemon butter sauce was Da Bomb. For the asparagus, some quick-pickled crispy fried shallots top a stir fry with bacon added. What's not to like?

Here's to lamb sandwiches. Mangia!

Herb-crusted Leg of Lamb
Food and Wine

1/4 cup extra-virgin olive oil, plus more for drizzling

2 heads garlic, cloves separated but not peeled

3 garlic cloves, minced

1 tablespoon minced rosemary, plus 3 sprigs

1 tablespoon minced thyme

One 6-pound bone-in leg of lamb

Salt

Freshly ground pepper

1 large sweet onion, cut into 1/2-inch-thick wedges

2 large carrots, cut on the diagonal 1/2 inch thick

2 large celery ribs, cut on the diagonal 1/2 inch thick

Preheat the oven to 400°. In a small bowl, combine the 1/4 cup of olive oil with the minced garlic, rosemary and thyme.

Score the fatty top side of the lamb about 1/4 inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.

Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145° for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.

Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables.

Roasted Potatoes, Fennel & Radishes with Lemon Brown Butter Sauce

The Kitchn

1 pound fingerling or very small yellow potatoes

Olive oil

Flaky salt and freshly ground black pepper

1 pound radishes, tops removed

1 fennel bulb without stalks, about 1 pound

1/4 cup unsalted butter

1/2 lemon, juiced, about 1 1/2 tablespoons

1/2 teaspoon Dijon mustard

1/2 teaspoon maple syrup

Fresh mint leaves or dill fronds, to garnish

Heat the oven to 450°F. Cut the potatoes in quarters lengthwise and toss with 1/2 tablespoon olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely tender.

Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise. Trim off the top and bottom of the fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide. Toss the fennel pieces and radishes in the bowl with another 1/2 tablespoon of olive oil and salt and pepper.

When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine. Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.

While they are roasting, heat the butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns. Remove from the heat and carefully whisk in the lemon juice, mustard, and maple syrup. When the vegetables are done, toss with the sauce and spread on a platter or in a bowl and garnish with mint  or dill leaves. Serve immediately.

Stir-Fried Asparagus With Bacon And Crispy Shallots

Adapted from Bon Appetit

¼ cup black vinegar (I went with balsamic)

¼ cup sherry vinegar

2 small shallots, thinly sliced into rings

4 ounces slab bacon, cut into 1x¼-inch pieces

1 tablespoon vegetable oil, plus 1/2 cup more for pan frying 

Kosher salt

1 pound asparagus, trimmed, thinly sliced on a diagonal

1 tablespoon soy sauce

Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.



Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5–7 minutes. Transfer to paper towels. Pour off fat. 

Pour in 1/2 cup oil. Heat over medium-high until thermometer registers 300°.  Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt. 


Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering—if it’s not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.