Gold’s Horseradish & Herb Crusted Leg of Lamb
Nothing says summer like a refreshing cucumber salad – made with Gold’s Horseradish of course! Try this new recipe and add some zest to your summer cook out!

Gold’s Horseradish & Herb Crusted Leg of Lamb

Serves: 6

INGREDIENTS:

  • 2.5lb leg of lamb, bone in
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons Gold’s Horseradish
  • 3 teaspoons sea salt
  • 3 tablespoons olive oil

INSTRUCTIONS:

  1. Remove the lamb from the fridge. With the fatty side up, score the fat ⅛-1/4 inch thick in a crosshatch pattern. Line a baking tray with foil and place a wire rack on top. Add the lamb to the rack.
  2. In a small bowl, combine the rosemary, thyme, parsley, chives, garlic, horseradish, salt, and olive oil. Spread on top of the scored lamb. Let sit for 1 hour at room temperature.
  3. Preheat the oven to 325˚F. Roast the lamb for 25 minutes per pound, or until internal temperature reads 130-140˚F, depending on desired doneness. Once cooked, broil the lamb for 5 minutes until deep brown.
  4. Remove the lamb from the oven and let rest for 15 to 30 minutes. Slice and enjoy!

Recipe and photography by @noshwithmicah

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