Amy Riolo: Lamb is the perfect spring time meat. Luckily, this impressive dish is easy to make. We are going to begin by making slits. Just take your pairing knife and make some slits, and then we are going to insert our garlic cloves. As the lamb slowly cooks, the garlic releases its flavor.
Then, we can transfer our leg of lamb into our baking pan, cover it with a little bit of olive oil, turn it over and make sure you get both sides. Then, we will add some salt and pepper. Then to the bottom of the pan to make sure that this cooks really evenly, we are going to add a cup of chicken stock.
So now our oven is preheated to 350 degrees, we can put our lamb in for an hour. We are going to be basting it every 20 minutes to make sure that it's really juicy.
You can see it's already starting to turn brown and it has a really nice aroma. The first thing I am going to do is just squeeze some of my lemon juice right over the top. Then, I am going to add in two cinnamon sticks. Then, we can take our onions and scatter them right over the top of the lamb.
Scatter our tomatoes right around the side of the pan, and drizzle a little bit of olive oil right over the top of the onions. Cover everything with our remaining cup of chicken stock. This is going to roast for two more hours uncovered.
Our lamb is ready to come out of the oven. You can see it's really tender, and starting to come off of the bone, that's exactly the way we want it. We will let this rest for about 15 minutes, and then we can serve our leg of lamb. Discard the cinnamon sticks from our sauce; pour the remaining sauce right over the lamb.
There we have our Easter lamb. Perfect traditional dish for entertaining!