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servings:

Treat Easter guests to an elegant and easy-to-make roasted lamb dinner from Osterio Del Circo chef Michael Galata. Complete the meal with his savory Stuffed Artichokes.

• 4 cloves garlic, minced
• 6 sprigs fresh rosemary, 3 picked and chopped
• 2 tablespoons fresh thyme leaves, plus 3 whole sprigs for roasting
• 3/4 cup freshly squeezed orange juice
• 3/4 cup dry white wine, such as chardonnay
• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 (5- to 6-pound) boneless leg of lamb, tied
• Coarse salt and freshly ground pepper
• 1 large onion, cut into 3 to 4 pieces
• 3 carrots, peeled and cut into 3 to 4 pieces each
• 1 large bulb fennel, trimmed and cut into 3 to 4 pieces
• 2 leeks, trimmed and cut into 3 to 4 pieces each

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