Tender and flavorful herb roasted lamb, slow-cooked for a perfect Easter dinner. This recipe features a dry brine method for the juiciest results, complemented by garlic and a mix of fresh herbs.
1: Dry brine the lamb with 1/4 cup of salt on all sides and refrigerate overnight.
2: Remove lamb from refrigerator 1 hour before cooking to bring to room temperature.
3: Preheat oven to 425°F.
4: Place carrots, potatoes, and onion in a Dutch oven, cover with 2 tablespoons of olive oil, 1 tablespoon of salt, and lemon juice, and toss to combine.
5: Place the leg of lamb directly on top of the vegetables.
6: Peel and slice garlic cloves in half, then make 20-30 inserts in the lamb to insert garlic slices.
7: In a small bowl, combine chopped herbs and sumac, coat lamb with remaining olive oil, and rub the spice/herb mixture on all sides.
8: Roast uncovered and, at 30 minutes, pour 1 cup of dry white wine onto the lamb and vegetables.
9: Continue roasting until lamb reaches desired doneness, approximately 2 hours for medium well (145°F).
10: Allow lamb to rest for 15 minutes, then slice against the grain into 1/4 inch pieces.
