I’m not sure I can think of lamb and Easter without being reminded of one of the funniest movies of all time, My Big Fat Greek Wedding. They go hand in hand! Am I right?
Lamb is such a common dish in Middle Eastern countries, like Greece and Lebanon. My family prepared lamb quite often growing up, especially over holidays. I wanted to take flavors of my childhood and create a simple lamb recipe that brings a taste of the Mediterranean and would be perfect for your holiday table.
Combining simple spices and herbs, both fresh and dried gives this dish a punch of flavor. I especially love roasting meats, like lamb in a dutch oven. My Le CreusetDutch Oven builds such flavor while roasting, keeping the meat tender and juicy.
Boneless cuts of lamb cook much faster and if braising and sealing in the flavor with a dutch oven, your results will be tender and succulent. Boneless legs of lamb are butterflied making them the perfect avenue to fill with a delicious blend of herbs and spices and wrap back up. Garlic, fresh oregano, fresh thyme, rosemary, sumac and mint create a delicate but strong flavor to stand up to lamb.
Using a Le Creuset Dutch Oven gives you the flexibility to broil, sear and roast all in one pot. I like to broil the top of of the lamb before roasting to give the exterior a nice crispy texture and build flavor while rendering the layer of fat.
After a few hours of roasting, you’ll be enjoying one of the most delicious lamb dishes you’ve ever had. I especially love the flavor of mint and sumac that brighten up the dish. Serve with a side of twisted mashed potatoes, fattoush and fasolia bi zeit and you’ll have the perfect meal.
As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe and check out Le Creuset for their new Sea Salt collection of gorgeous cook and bakeware!