Chef Phil sets the table for Easter

Chef Phil Murray dishes out Leg of Lamb this Easter Sunday.

Here is what is Cooking at Phil's on Front this Easter Sunday:

Easter Roast Leg of Lamb


4 Tbls. virgin olive oil

1.5 cups chopped garlic

4 sprigs fresh rosemary

2 sprigs fresh oregano

2 sprigs fresh thyme

1 Tbl sea salt

1 Tbl fresh cracked/ground black pepper

Rub and massage lamb leg with olilve oil

Remove herbs from stem (save stems to put on bottom of roasting pan)

Massage all herbs, salt and pepper, into the leg of lamb, let marinate a few minutes

Preheat oven to 300 degrees

Vegetables for lamb:

All vegetables are washed, peeled and cut into 3/4 to inch sections. The vegetables will cook more evenly with the lamb.

3 carrots

4 parsnips

2 sweet onions

1 rutabaga (med. size)

2 celeriac root

cut vegetables, season with 2 TBL olive oil, salt and pepper

Place lamb in roasting pan, herb stems on bottom

Add vegetables. Roast 3 - 3.5 hours

Internal tempeature:

rare 135f/57.2c

medium 160f/72c

well 170f/77c