Supermarkets in North America are having giant turkey sales for Easter. They could give it to me for free and I would not want it. I cannot celebrate Easter without a spring lamb roast. We used to have the full leg, bone in, but I have just tested a recipe which is perfect for a smaller crowd.
I bought a boned leg of fresh New Zealand spring lamb, about 3 pounds and wrapped in elastic mesh. I took it out of the fridge two hours prior and removed the mesh carefully without cutting it. Then, I opened the leg as best as I could and stuffed it with 2 cloves garlic, 2 tbsps grainy mustard and 2 tbsps of fresh goat cheese, 1 sprig of rosemary. The hardest part was to put the mesh back around the roast.
It cooked for about 1 hour and 1/4 at 360 to a perfect pink. I served it with potatoes, button mushrooms, cooked arugula sprinkled with balsamic and onion jam. I poured the jus from slicing the roast back in the pan and that made for a wonderful brown gravy combined with the mustard and goat cheese that had leaked from the stuffing. No need to add anything but salt and pepper. The meat was tender and very tasty. For Easter, I will serve it with gratin Dauphinois!