Most Russian Orthodox families roast the meats the day before the feast so that preparation can be kept to a minimum when they come home from church. The baby lamb is symbolic of Christ as well as an ode to the arrival of spring.
Recipe information
Yield
Makes 10 servings (as part of larger meal)
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
Step 3
Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.
Step 4
Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string and serve lamb warm or at room temperature.
Step 5
*Available at most supermarkets.
