Leg of Lamb with Mint and Lemon

Lamb and Goat have been traditional foods for the Passover Seder table for more then 3,500 years. Here is a recipe that you will really love. Chag Sameach Pesach Kasher!

Leg of Lamb with Mint and Lemon


1 5 lb. boneless Kosher Leg of Lamb, tied into a roast.


1 ½ cups fresh Mint Leaves, coarsely chopped
¼ cup Extra Virgin Olive Oil
8 cloves Garlic, crushed and minced
Juice of 3 Lemons
Zest of 2 Lemons, minced
Kosher Salt and freshly Ground Black Pepper to taste


Have your butcher remove the bone and tire the lamb into a beautiful roast.

In a very large bowl mix all the ingredients of the marinade together. Add the lamb and massage the marinade over the entire lamb. Cover and refrigerate overnight.

Remove the lamb from the refrigerator 2 hours before cooking. Put it on an elevated rack in a roasting pan. Add 1 cup of water to the pan along with the marinade..

Preheat the oven to 400 degrees F.

Position a rack in the lower third of the oven. Put the lamb in the oven and lower the heat to 350°F. Roast until the thermometer inserted in the thickest part of the leg, reads 135°F to 140°F for medium rare, 1-1/2 to 2 hours. Baste the lamb every hour with the drippings.

Transfer the lamb to a warm platter and cover with aluminum foil. Allow the lamb to rest for at least 15 minutes. Serve with some Mint Pesto Sauce as the main dish of you Passover Seder table. Enjoy!

About the Author
Chef Ceaser has been a kosher chef for 37 years.
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