Go Back
Roasted Easter Lamb
Print Pin

Irresistibly Juicy: Roasted Easter Lamb for Memorable Feasts

This Roasted Easter Lamb is a must-try centerpiece for your holiday feast, offering simplicity and unforgettable flavor.
Course Dinner
Cuisine American
Keyword festive dish, holiday recipe, lamb recipe, Roasted Easter Lamb, simple cooking
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings 6 slices
Calories 350kcal

Equipment

  • Oven
  • roasting pan
  • Aluminum Foil
  • Meat Thermometer
  • sharp knife
  • medium bowl

Ingredients

For the Lamb

  • 1 piece Bone-in Leg of Lamb The star of the show; the bone enhances flavor and juiciness.
  • 4 cloves Garlic Fresh garlic preferred; can use garlic powder as an alternative.
  • 1/4 cup Olive Oil High-quality extra virgin olive oil.
  • 3 tablespoons Fresh Rosemary Provides an aromatic touch; use less if dried.
  • 3 tablespoons Fresh Thyme Pairs perfectly with rosemary; substitute with dried if needed.
  • 2 tablespoons Dijon Mustard Adds a tangy kick; grainy mustard is a great substitute.
  • 1 tablespoon Kosher Salt Essential for flavor; sea salt can be used.
  • 1 teaspoon Ground Black Pepper A pinch adds mild heat; use freshly ground for best flavor.

For Serving Suggestions

  • 6 pieces Mini Hasselback Potatoes A delightful side that complements the lamb's rich flavors.
  • 4 cups Garlic Herb Carrots Sweet and savory, pairs perfectly with the roasted lamb.
  • 4 cups Garlic Parmesan Roasted Broccoli A vibrant side that adds color to your feast.

Instructions

How to Make Roasted Easter Lamb

  • Preheat your oven to 350°F and line a shallow roasting pan with aluminum foil for easy cleanup.
  • Pat the leg of lamb dry with paper towels and score the top side in a diamond pattern.
  • In a medium bowl, combine minced garlic, olive oil, chopped rosemary, chopped thyme, Dijon mustard, kosher salt, and ground black pepper.
  • Rub the garlic herb mixture all over the leg of lamb, ensuring it gets into the scored cuts.
  • Place the seasoned lamb fat side up on a rack in the roasting pan and roast until it reaches an internal temperature of 135°F.
  • Let the lamb rest for 15 minutes before slicing.
  • Slice and serve with sides like mini hasselback potatoes or garlic herb carrots.

Notes

Optional: Drizzle with a bit of olive oil before serving for an extra touch of flavor.