Happy Easter! I’m Eric Theiss. For me, Easter wouldn’t be Easter without succulent roast lamb for dinner.
So this Sunday, I’m cooking a traditional leg of lamb in my Copper Chef square pan. I’m going to surround it with tons of fresh, spring vegetables, red potatoes, mint and lemon. I’m also making a delicious side of Brussels sprouts.
You won’t believe how well the flavors of the onions, garlic, carrots and mint come together with the tender lamb meat. This recipe is ideal for springtime because most of the ingredients are in season and easy to find.
Did you know that lamb is actually very simple to cook? I’ve put together an easy-to-follow recipe below that you’re going to love. Just make sure you’re doing the roasting in one of the best nonstick cooking pans and pots that’s also oven-safe.
Trust me. You don’t have to be a professional chef to cook mouthwatering, fall off the bone lamb. I’m using my Copper Chef pan because it’s the top of the line in nonstick cookware.
Nothing sticks to the Cerami-Tech non-stick coating. That means I don’t have to use loads of oil or butter, so the natural flavor and juices of the lamb really come through.
Make sure your nonstick saucepan is large enough to hold the leg of lamb. This Copper Chef nonstick pot holds 4.5 quarts and has extra deep sides. Almost 4 inches deep!
It’s exactly what I need for a holiday or family dinner. I don’t have to worry about having enough for everyone. And I can rest assured that nothing will spill over when it’s in the oven.
For this recipe, you have the option of searing the lamb on the stovetop first and then transferring the Copper Chef pan to the oven. The riveted handles make carrying it from the stovetop to the oven a breeze.
It’s another feature that makes it one of the best pans for cooking.
Just don’t forget to serve the lamb with your favorite red wine and a big loaf of warm, crusty bread! I like to put a dish of traditional mint jelly on the table, too.
Quick tip: if you have leftovers, you can always put them right back into the pot the next day to make a delicious stew, hash, or casserole.
Any of these combinations will get richer and richer every day you eat them. You can even mix the lamb and vegetables with pasta, or use them to make a sandwich.
Follow my recipe & get ready for the most succulent, mouthwatering Easter meal you’ve ever had. It’s all you need for a spectacular Easter Feast your family will ask for every single year.
For more information, and even more crowd-pleasing recipes, go to CopperChef.com.
Roasted Leg of Lamb
1 – 4 lb leg of lamb, boneless, tied
4 red potatoes, cut in quarters
¼ cup carrots, diced
¼ cup onions, diced
¼ cup celery, diced
1 pint cherry tomatoes
¼ cup mint leaves, chopped
3 cloves garlic, sliced
1 cup red wine
1 cup chicken stock
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. olive oil
1 lemon, sliced in rings
- Preheat your oven to 350 F.
- Pat dry leg of lamb to remove any excess moisture.
- Rub meat with olive oil, salt and pepper.
- Heat Copper Chef pan and add some olive oil to the pan. Sear the leg of lamb on all sides. Remove from pan and reserve for later.
- While pan is still hot, add half the garlic, all of the onions, celery, and carrots. Cook to sweat the vegetables.
- Add red wine and cook until it has reduced by half. Add chicken stock & cherry tomatoes.
- Rub the remaining garlic and all of the mint on the lamb.
- Return the lamb back into the Copper Chef pan. Replace any mint or garlic that falls off.
- Arrange potatoes around lamb. Cover the lamb with lemon rings.
- Cover the Copper Chef pan with its lid. Let the liquid come to a boil.
- Carefully move the Copper Chef pan with the lamb into your heated oven.
- Cook for 1 hour and 20 minutes until the internal temperature of the lamb is 135 F for medium. If you want to cook longer, keep the lamb in for an extra 10-15 minutes or to an internal temp of 145 for medium well.
- When done carefully remove Copper Chef pan from the oven. Remove lamb from the pan and let it rest a few minutes before slicing.
- While meat is resting, remove potatoes and reserve for later.
- Return the pan to the stove and heat remaining liquid on medium heat to reduce liquid by half.
- Slice lamb and serve with potatoes. Use reduced liquid as a sauce.
2 pints of Brussels Sprouts, cut in half
1 large red onion, sliced
2 cloves garlic, sliced
1 Tbsp. paprika
½ Tbsp. salt
1 Tbsp. pepper
2/3 cup white wine
2 Tbsp. olive oil
- Heat the Copper Chef Pan. Add 1 Tbsp. of olive oil.
- Once oil is hot, add Brussels sprouts. Stir every few minutes until they start to caramelize.
- Add onions and garlic. Cook for 2-3 minutes. Add spices and then white wine.
- Cook until all the liquid has evaporated and Brussels sprouts are fork tender.
- Drizzle with the last Tbsp. of olive oil. Season to taste with salt and pepper before serving.
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