Name: Roast Leg of Lamb with Potatoes and Asparagus Gremolata
Yield: 8 servings
Ingredients: 2 tablespoons ground cumin; 1 tablespoon ground coriander; 1 tablespoon freshly ground black pepper; 8 teaspoons kosher salt, plus more; 1 8-pound bone-in leg of lamb, shank attached, frenched; 4 tablespoons olive oil, divided; 3 pounds baby Yukon Gold potatoes, scrubbed; 1 pound asparagus, trimmed; Kosher salt; 4 scallions, white and pale green parts only, thinly sliced crosswise; 2 garlic cloves, finely grated; ½ cup pine nuts; ¼ cup finely chopped parsley; 1 tablespoon finely grated lemon zest; ¼ cup fresh lemon juice; 1 tablespoon finely grated orange zest; 2 tablespoons fresh orange juice; 1 teaspoon honey; ½ teaspoon crushed red pepper flakes; Freshly ground black pepper; ¼ cup finely chopped mint; 2 tablespoons olive oil; Flaky sea salt; Chopped chives (for serving)

An Easter recipe of sliced leg of lamb and herby young potatoes on two dinner plates.

Michael Graydon + Nikole Herriott

This is a great roast to knock out in the morning. It will be just as delicious at room temperature, so feel free to let it rest longer than 1 hour.

Recipe notes