Simp; S;uti;; ;; Specia; Oc;asi;s. For Easter meals,
Australian lamb is a long-held tradition—not just because it’s delicious and nutritious, but also because
Kirkland Signature Australian lamb is quick to prepare, leaving you more time to spend with your family.
2 heads garlic, halved
3 tablespoons olive oil
2 tablespoons rosemary, chopped
3 pounds small red potatoes, halved
1 Australian leg of lamb, boneless
Salt and freshly ground pepper,
Grilled or roasted asparagus or
Preheat the oven to 350°F. Cut off the tips of the garlic heads and brush the cut section with
1 tablespoon of the olive oil. Set garlic cut side down in a pan and roast until it is soft to the touch,
about 30 minutes. Let garlic cool for 5 minutes, then squeeze the roasted cloves out of their skins
and into a bowl. Mash with a fork and spread over the top of the lamb.
Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the
rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an
ovenproof dish and toss with the remaining oil and rosemary. Set aside.
Roast lamb for about 1 hour and 30 minutes, until it registers an internal temperature of 130°F to
135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp
knife or skewer is inserted in the thickest part of the meat. When the lamb has been roasting for 40
or 50 minutes, place the potatoes in the oven and bake until well browned and tender.
Transfer the lamb to a warm platter and let rest for 15 minutes (it will continue to cook as it rests).
Carve and serve with the potatoes and grilled or roasted asparagus.