A roasted leg of lamb recipe for Passover

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Lamb and herbs are universal symbols of spring and renewal and are well-suited to being used as part of a Passover or May 1 Greek Easter dinner. Use a bone-in leg of lamb or for faster cooking, lamb that has been de-boned and butterflied, which means opened like a book. The salsa verde in this recipe makes for a great way to use up leftover herbs from a Passover Seder. Try out a mix of green things — celery leaves, thyme, snipped chives, garlic chives and so on.

Lamb w Salsa Verde 4.2016
Roasted leg of lamb with salsa verde. (Photo courtesy of Amelia Saltsman) (The original image is no longer available, please contact KCRW if you need access to the original image.)