roast lamb with herbs

agnello agli aromi

6 servings

A perfect choice for Easter, this lamb gets deep flavor from an herb and spice paste that's slathered on before roasting. Lard, made from rendered pig fat, is deeply flavorful and helps give the meat a tasty crust. You can find lard at some supermarkets and through mail order. (It's also great for making flaky and tender biscuits and pie crusts.) A good source is Dietrich's Meats. You can substitute olive oil for the lard, but the mixture will be looser and you may not get as good a crust.

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Ingredients

1 tablespoon fine sea salt
1 teaspoon whole black peppercorns
1 teaspoon juniper berries
1 bay leaf, torn in pieces
2 tablespoons lard or olive oil
1 teaspoon finely chopped marjoram
1/2 teaspoon finely chopped rosemary
1/2 teaspoon finely chopped sage
1/2 teaspoon dried oregano
1 (4 1/2-pound) bone-in leg of lamb
1 cup dry white wine
1 1/4 pound small new potatoes, halved
Special equipment: kitchen string

Instructions

Heat oven to 475° with rack in middle.

In the bowl of a food processor, or in a spice grinder, combine salt, pepper, juniper berries and bay leaf; blend to a fine powder. Transfer spice mixture to a small bowl; mix with lard, marjoram, rosemary, sage and oregano to form a thick paste. Spread paste evenly over lamb.

Place lamb in a 10- x 14-inch baking dish and roast for 20 minutes. Add wine and potatoes to pan, cover with foil and seal tightly. Reduce heat to 350° and continue cooking until an instant-read thermometer inserted into center of meat (do not touch bone) registers 160° for medium-well, about 1 hour more. Serve lamb with pan juices and potatoes.

April 2010