A great make-ahead dish for Easter is a whole roast leg of lamb. This one-pan dinner is a set it and forget it in the oven kind of meal and it's perfect for feeding a crowd.
10 cloves of garlic
1/2 tablespoon fresh thyme leaves
1/2 tablespoon fresh rosemary
2 teaspoons dried oregano
Zest of 1 lemon
1 tablespoon kosher salt
4 tablespoons olive oil
1 bone-in leg of lamb (7-8 lbs)
10 shallots, peeled and cut lengthwise
1 kg baby potatoes, split lengthwise
Juice of 2 large lemons
1.5 cups dry white wine
2 cups chicken broth
Preheat the oven to 350° F.
In a food processor or mortar and pestle, add garlic cloves, thyme, rosemary, oregano, lemon zest, and kosher salt. Process/pound to form a paste. Then mix in olive oil.
Using a sharp paring knife, make small incisions all over the lamb. Push the spice paste into the incisions and rub it all over the lamb.
Place shallots, potatoes, lemon juice, white wine, and chicken broth at the bottom of a roasting tray. Place lamb leg on top, and cover with parchment paper, and aluminum foil to form a seal around the roasting tray.
Bake for three to four hours. This will make the lamb fork tender. Then remove the aluminum foil and parchment and broil for five to 10 minutes or until the surface of the lamb has nicely browned.