Leg of Lamb, Beets, and Deviled Eggs | Dads That Cook
By Jason Glover
AuthorJason GloverMouthwatering leg of lamb that requires just a few simple ingredients. Serve it up with quick and easy beets and a lighter version of deviled eggs that uses olive oil instead of mayonnaise.
Preheat oven to 350°F.
Place about 5 sprigs of rosemary on a grate over a roasting pan.
Use a paring knife to make four cuts evenly around the leg of lamb. Insert the garlic cloves into the cuts.
Generously season all sides of the lamb with salt and pepper.
Score the fat side of the lamb several times and place, fat side up, onto the rosemary sprigs.
Place a few rosemary sprigs on top and transfer to the oven.
Roast until the internal temperature reaches 120-125°F. Remove from the oven and let stand for 15-20 minutes.
Slice and serve with a bit of fresh lemon juice.
Scrub the beets well then peel and quarter them.
Place the quartered beets in a large saucepan, cover with water, and season with a pinch of kosher salt.
Cover and boil until tender.
Drain the water from the saucepan, then season the beets with kosher salt, freshly cracked pepper, and Italian seasoning.
Drizzle with a bit of olive oil and mix well.
Allow the beets to cool to room temperature, then plate and top each serving with about a tablespoon of feta cheese.
Slice the eggs in half and place the yolks in a small bowl.
Add the olive oil, Dijon mustard, cumin, salt, and pepper to the egg yolks and mix until smooth.
Transfer the mixture to a piping bag and fill each egg. (The pastry bag is optional, you can also just fill them using a spoon.)
Garnish each egg with a few capers, a sprinkle of chives, and smoked paprika.
Ingredients
Directions
Preheat oven to 350°F.
Place about 5 sprigs of rosemary on a grate over a roasting pan.
Use a paring knife to make four cuts evenly around the leg of lamb. Insert the garlic cloves into the cuts.
Generously season all sides of the lamb with salt and pepper.
Score the fat side of the lamb several times and place, fat side up, onto the rosemary sprigs.
Place a few rosemary sprigs on top and transfer to the oven.
Roast until the internal temperature reaches 120-125°F. Remove from the oven and let stand for 15-20 minutes.
Slice and serve with a bit of fresh lemon juice.
Scrub the beets well then peel and quarter them.
Place the quartered beets in a large saucepan, cover with water, and season with a pinch of kosher salt.
Cover and boil until tender.
Drain the water from the saucepan, then season the beets with kosher salt, freshly cracked pepper, and Italian seasoning.
Drizzle with a bit of olive oil and mix well.
Allow the beets to cool to room temperature, then plate and top each serving with about a tablespoon of feta cheese.
Slice the eggs in half and place the yolks in a small bowl.
Add the olive oil, Dijon mustard, cumin, salt, and pepper to the egg yolks and mix until smooth.
Transfer the mixture to a piping bag and fill each egg. (The pastry bag is optional, you can also just fill them using a spoon.)
Garnish each egg with a few capers, a sprinkle of chives, and smoked paprika.
