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Spring Lamb with Jennifer Daskevich


Celebrate the Holiday with the Perfect Leg of Lamb with this Recipe by Jennifer Daskevich

Spring and Lamb go hand in hand and what better way to celebrate Passover or Easter than with a beautiful Roast Leg of Lamb Dinner.

The great thing about this main course is you can prep it the day before and cook it ahead of time and simply bring it to the table and carve it.  Don’t be intimidated about cooking lamb.  A few simple details and you will have a beautiful roast each and every time.  Be sure to bring to room temp before beginning to cook.  Pat completely dry.  Season well.  Don’t overcook.  Voila you will have a beautiful roast every time.

Australian Leg of Lamb

Recipe Courtesy Jennifer Daskevich

Ingredients for Aussie Roast Leg of Lamb:

  • Semi Boneless or Boneless 5 Pound Aussie Leg of Lamb (I really like the semi-boneless as it creates great roasted flavor but the boneless is also delicious if that is all you can find – I bought this beautiful Australian semi boneless leg of lamb at Fresh Market in Tampa.  Costco also carries Australian boneless leg of lamb.
  • Kosher Salt
  • Fresh Cracked Pepper
  • 1 tablespoon Olive Oil
  • Fresh Rosemary Springs Cut into 1-inch pieces
  • 4 Garlic Cloves pealed and sliced lengthwise into quarters
  • 1 Lemon

Fresh Mint Gremolata

  • 1 Cup Fresh Mint Leaves
  • 1 Tablespoon Lemon Zest
  • 1 Clove Garlic Minced
  • Kosher Salt
  • Tablespoons Rice Wine Vinegar

  Serves 6

Roast Lamb

Remove lamb from the fridge a least one hour before cooking.  When ready to cook, adjust oven rack to lower-middle position and heat oven to 450 degrees.   Pat Lamb Dry all over with a paper towel.  Rub with Olive Oil all over.  Season generously with kosher salt and fresh cracked pepper.  Cut slits all over lamb top and bottom about one half inch long.  Insert garlic pieces and rosemary into each slit.  Zest lemon over lamb.  Place in roasting pan fat side up cut side down.  Cook in 450-degree oven for 15 minutes then turn oven down to 350 and continue cooking for about an hour more.  Test temperature with instant read thermometer and remove with it reaches an internal temperature of 130 degrees (for medium rare – if you like it cooked more well done take it to 135-140.  (Be careful not to cook to well done – you want to keep it nice and rosy and most.)  If necessary, cook for a few more minutes.  Remove from oven and tent with foil and lest rest for about 15 minutes.

Meanwhile make the Mint Gremolata.

Gently chop mint and mix in with minced garlic, lemon, kosher salt, and vinegar.  When lamb is ready to serve cover with mint sauce.

Slice for your guests and additional mint sauce on the side.


Holiday vegetables are easy.  Browse the market and select what inspires you.  I picked the brussel sprouts and tri colored potatoes because they reminded me of Easter eggs.  Cut the core end of the brussel sprouts and cut in half.  Cut the potatoes in half.  Toss in olive oil, kosher salt, fresh cracked pepper, fresh thyme and fresh rosemary and place cut side down on a baking sheet in a single layer so the bottom of all vegetables is against the surface of the baking sheet.  Roasting the oven until tender and crispy.

Green Beans with Fennel and Shallots

This is my favorite green bean recipe – I make it for every holiday celebration.  All you need is one fennel bulb, a couple of shallots, some haricot verts (long French green beans), olive oil, salt and pepper.  Core and cut the fennel into strops.  Skin and slice the shallots.  Toss separately in olive oil, salt and pepper.  Put on opposite sides of a baking sheet (the shallots will cook quicker this way you can remove them and let the fennel cook for a bit more).  Roast in a 350 oven until caramelized and crispy.  Remove shallots when done.  Let fennel cook a bit more.  Remove and combine with shallots and set aside.  For the green beans they have the convenient bag of beans in most grocery stores now that steam in the microwave in just a couple of minutes.  Follow the package instruction.  Put a tablespoon of olive oil in the bottom of a sauté pan.  Heat, add in green beans and roasted fennel and shallots and toss to heat and coat.  If you are unable to find the green beans in a bag, just find the long beans in the produce section.  Trim ends off.  Steam for just a couple minutes in about an inch of water.  You want to be sure and keep them al dente with a nice crisp.  Remove from heat and set aside.  When ready to serve sauté with roasted fennel and shallots.

I hope you all have a wonderful holiday weekend!!

About our Guest:

Jennifer is a co-owner of the Deviled Pig with her partners Lee Ann Whippen, Larry Oliphant and Jay Bickel.  The Deviled Pig is a Tampa original serving up Smoked Meats, Sandwiches, and Barbecue.  Jennifer is also the founder of Sandwich America, and an award winning competitive cook, lawyer, wine sommelier, award winning food photographer and budding foodie entrepreneur – Jennifer’s life is more than just “A Little Gourmet Every Day” – it’s a full sprint living buffet.

In addition to her multiple TV appearances, including her winning role in FYI’s Original Series World Food Championships, Jennifer competes and wins major competitions regularly.  Jennifer is the 2013/2014 World Sandwich Champion, the 2015 Chevron Game Day Chef of the Year, and the 2016 Gnarly Head Grilling Nation Ribs Contest, amongst many wins. 

For information on the Deviled Pig visit and follow them on Instagram   For more recipes from Jennifer visit and

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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