Try this easy, herb-crusted leg of lamb for Easter or a springtime dinner party. It's juicy in the center, with a terrific garlicky crust that forms during roasting.
At FIG, it’s a chicken liver pâté. We use a really old-school process that isn’t used very often, where we emulsify the pork fatback and the chicken livers with bacon. It is as smooth as smooth can be. The pork fat balances out the chicken livers so perfectly. It almost tastes closer to foie gras than chicken livers. It’s really ethereal.Seafood. We opened The Ordinary because I have such a passion for it.
Score the fatty top side of the lamb about 1/4-inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots, and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up.
Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145°F for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.