Roasted Leg of Lamb and Pureed Jerusalem Artichoke for Easter Dinner
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 5lb boneless leg of lamb, butterflied
  • ½ cup of whole grain dijon mustard
  • 1 small shallot, roughly chopped
  • ¼ cup of white wine
  • 1 tablespoon of lemon juice
  • 1 tablespoon of chopped fresh rosemary
  • 1 tablespoon of chopped fresh thyme
  • 8 garlic cloves, divided
  • ½ cup of olive oil
  • kosher salt
  • butcher twine
Sunchoke Puree
  • 2 pounds of jerusalem artichokes
  • 2 cups of heavy cream
  • kosher salt
  1. Preheat oven to 200 degrees.
  2. In a food processor combine 4 whole cloves of garlic, oil, herbs, mustard, shallot, wine, and lemon juice. Puree until smooth.
  3. Slice up the remaining four cloves of garlic.
  4. Open lamb leg, butterflied portion facing up, on cutting board. Using a knife make slits all over the inside of the lamb and insert garlic slivers.
  5. Take wet rub and and massage all over the inside of lamb. Season with kosher salt. Roll lamb up and using butcher twine, tie lamb up. Wet rub will ooze everywhere, take the leftovers and rub it all over the outside of the lamb. Then, season with kosher salt.
  6. Place in v-rack in a roasting pan and roast for a couple hours in the oven, until meat thermometer reads 125 degrees.
  7. Remove from oven, tent with foil and let rest for 30 minutes.
  8. Raise oven temperature to 500 degrees. Roast for 10 minutes in 500 degree oven. Serve immediately.
Sunchoke puree
  1. Peel sunchokes and cut into quarters. Place in saucepan with heavy cream.
  2. Bring to a boil and reduce to a simmer for about 20 minutes or until sunchokes are tender.
  3. If a lot of liquid remains in the pan, pour some off into a bowl. Puree until smooth. Adding in leftover liquid to reach desired consistency. Season with salt.
Recipe by Talia Bunting at