A roasted leg of lamb recipe for Passover

Amelia Saltsman shops for a leg of lamb from Jimenez Family Farms to serve at her Passover Seder.


At the Santa Monica Farmers Market, prices for organic pastured lamb from Jimenez Family Farm range from $4 for bones to $30 for a rack of lamb. Joe Jock gives Laura Avery the lowdown on how their lambs are raised on the ranch in Santa Ynez. Joe says he’s seeing an uptick in sales so don’t be surprised if you see more grass-fed lamb ending up on the plate.

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)