Growing up my Mum used to make a huge roast dinner after church every Sunday for my family of nine… and all our friends… and the church missionaries… basically, there were about 20 people sitting round the dinner table week after week, and even though it was crazy and chaotic and loud, and fun, it never seemed like too many people, until the dishes we had to do afterwards, by hand! I look back at those times with awe and appreciation for my Mum who brought so many people together week after week with her renowned roast dinners, but even though she’s been a big inspiration to me in life, and in the kitchen, I have no desire to make a roast for 20 of our closest friends and family right now in this stage of my life. {Maybe when I have kids who are old enough to do hand dishes!}

But every holiday I will make a classic English roast dinner, just like hers. The last time I did this was New Year’s Day. My little bro and his new wife were visiting our small little farm town from their busy Utah college town, my five month old baby was sick with a mild case of pneumonia so i’d had a sleepless night followed by a hospital visit with her, my head was pounding, and I had completely lost my voice from a horrible cold of my own. But out of love and tradition I made my Mum’s roast lamb dinner for my little bro, as he requested, and he said: “this was the best meal I have had in years!” And it made it all worth it!

Yesterday I made the same dinner to celebrate Easter with my little family of three! My son was in Seattle with Grandpa, and my baby can’t eat any of it yet, but it was so much easier and more fun to cook in good health, and worth the effort even for three, because I have lots of left over lamb I can use in some awesome dishes this week. Anyway, enough talking, here is my go-to roast lamb recipe I use, not for 20 every Sunday, but for about 5 every special occasion!

Ingredients:
1 Boneless Leg of Lamb (from Costco: about 4.5lbs)
Olive oil
Kosher Salt
Pepper
Lazy/crushed garlic
Rosemary (optional)

Directions:
Remove the plastic from the lamb, but keep the lamb inside the netting. Pat dry with a paper towel. Rub all over with olive oil, and season generously with Kosher salt and pepper. Let come to room temperature (for about an hour).

Set the oven broiler to high, and position the oven rack up high. Set the lamb on a baking tray, and broil for 5 mins per side until a nice, brown crust forms all over.

Preheat the oven to 425degF. Rub the broiled lamb with garlic, rosemary/desired herbs. Place directly on rack, positioned in the center of the oven, and place the baking tray underneath to catch the juices for the gravy/yorkshires/potatoes.

Roast for 1-3 hours depending on size, and desired doneness: {for a 4.5Lb boneless roast cooked to medium temp: 1 hour 50 mins).

Rare: 20mins per pound
Medium: 25mins per pound
Well done: 30mins per pound

Let rest under tin foil.
Then carve and serve with mint sauce.   And Yorkshire Puddings

And Roast Potatoes
I also love to make honey roasted parsnips and carrots, which I will post a recipe for later.

I hope you guys have an awesome Easter, making happy memories and cooking some good traditional recipes with your families!

Love, Sarah