Lamb (Easter)
intro
Juicy, herb-crusted bone-in leg of lamb, roasted with spring vegetables, is a bright, beloved centerpiece for traditional Easter family gatherings.
Ingredients
Steps
Prep lamb and herb rub
Pat the 1.5kg bone-in leg of lamb completely dry with paper towels, then use a small sharp knife to cut 12 shallow 2cm (¾-inch) slits all over the lamb surface. Mix 60ml olive oil, crushed garlic, chopped rosemary, chopped thyme, lemon zest, 1 teaspoon kosher salt, and ¾ teaspoon black pepper in a small bowl to form a thick paste. Rub the paste all over the lamb, pressing it into the slits, then let it rest at room temperature for 30 minutes to absorb flavors.
Prep vegetables and oven
Adjust your oven rack to the middle position, preheat oven to 200°C (400°F). Toss 500 grams of halved baby potatoes with 30 grams melted unsalted butter, remaining ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large roasting pan, then spread them in a single even layer across the pan bottom.
Start roasting the lamb
Set a wire roasting rack directly over the potato layer in the pan, then place the herb-rubbed lamb on the rack. Roast uncovered at 200°C (400°F) for 45 minutes, until the lamb’s exterior is deep golden brown and crisp to the touch.
Add asparagus and baste
Carefully pull the roasting pan out of the oven, scatter 300 grams of trimmed asparagus around the potatoes on the pan bottom, then drizzle the reserved lemon juice over the lamb and vegetables. Return the pan to the oven and roast for an additional 25 minutes, until the lamb reaches an internal temperature of 63°C (145°F) at its thickest point (not touching bone) for medium-rare doneness.
Rest the cooked lamb
Transfer the cooked lamb to a clean wooden cutting board, tent it loosely with aluminum foil, and let it rest for 20 minutes at room temperature. This rest period allows muscle fibers to relax and reabsorb juices for tender, juicy meat.
Carve and serve lamb
Slice the rested lamb against the grain into 1cm (½-inch) thick slices, arrange on a warm serving platter alongside the roasted potatoes and asparagus, then spoon any collected pan juices over the top before serving.
Tips
2.When checking lamb doneness, keep the meat thermometer away from the bone, as bone conducts extra heat and will give an inaccurately high temperature reading.
3.Never skip the 20-minute resting period: slicing hot lamb straight from the oven will cause flavorful juices to run out, leaving the meat dry and less flavorful.
OMG this was the star of our Easter dinner this past weekend! I was so nervous to cook lamb for the first time for 8 guests, but the garlic-herb rub was SO flavorful and the meat came out perfectly medium-rare just like the recipe promised. My picky 7 year old even asked for seconds! Total game changer, I’ll be making this every Easter from now on.
Solid recipe! I cooked this on my pellet grill instead of the oven for a little extra hickory smoke, and added a tiny pinch of cayenne to the herb rub for a subtle kick. Turned out great, only reason it’s not 5 stars is I wish the cook time note for bone-in vs boneless legs was a little clearer— I had to temp mine a few extra times to make sure I didn’t overcook it.
Made this for a pre-Easter potluck at my office and everyone was hounding me for the recipe before I even finished serving! The herb crust gets so crispy and the meat stays so juicy, I was worried a 2 hour cook would dry it out but it was perfect. Even my coworker who swears he hates lamb went back for two slices.
Quick question—has anyone tried making this ahead for weekly meal prep? I’m thinking of roasting it Sunday and slicing it up for salads and wraps throughout the week, wondering if it holds up well cold?
I’ve been making leg of lamb for our Easter dinners for 40+ years, and I tried this recipe this year and it was good, but I found the herb mix a little heavy on the rosemary for my taste. My grandkids thought it was fantastic though, so maybe it’s just my old palate! I also had to add 20 extra minutes of cook time because my cut was bone-in and almost 7 pounds.
Just pulled this out of the oven for our early Easter dinner tomorrow and the whole house smells insane. I snuck a tiny bite while it was resting and Y’ALL. The garlic and thyme combo is out of this world, I know my crew is gonna lose their minds when they taste it. Zero regrets picking this recipe.
Really good recipe! Only issue I ran into was my herb paste kept sliding off the lamb when I put it in the oven, I think maybe I didn’t pat the lamb dry enough before rubbing it on? Flavor was still 10/10 even with half the rub stuck to the bottom of the pan.
Hosted 12 people for Easter this year and this lamb got more compliments than any main dish I’ve ever made. I served it with my grandma’s classic mint sauce and it paired so perfectly, multiple guests asked for the recipe before they even left. 10/10, no notes.
In the oven right now! Followed the rub recipe exactly, used fresh rosemary and thyme from my windowsill planter, already know it’s gonna slap. Will report back after dinner but the smell alone is worth 5 stars.
I was so intimidated to cook a whole leg of lamb, I’ve only ever made lamb chops before. This recipe made it so straightforward! The 2 hour cook time was exactly right for my 5 pound boneless leg, came out perfect medium rare all the way through, no weird chewy bits. My husband said it’s better than the lamb we had at that fancy steakhouse for our anniversary last year.
Catered a small Easter brunch for a client last weekend and used this recipe, it was a total hit! I made a quick pan gravy from the drippings like the recipe suggested and people were drizzling it over everything, even the roasted potatoes. I’ll absolutely be adding this to my regular catering rotation.
Made this for dinner tonight, and all three of my kids ate it which is a literal miracle because they turn their noses up at anything that isn’t chicken nuggets or mac and cheese. Only knock is I wish the recipe had a suggested internal temp pull point, I had to google it to make sure I didn’t overcook it, ended up pulling at 135°F which was perfect for our family.
Made this last Easter and it was such a hit I’m making it again this year! Pro tip: make the herb rub the night before and let it sit on the lamb in the fridge overnight, the flavor gets so much deeper, trust me. I do that every time now and people lose their minds over how flavorful it is.
I was looking for a lighter Easter main that wasn’t the usual sugar-glazed ham and this was perfect. The herb rub is so flavorful you don’t need any heavy sauces, I served it with roasted asparagus and quinoa and it felt fancy but not heavy at all. My whole gym crew is getting this recipe from me at our next workout.
Just bought a 6lb boneless leg of lamb from the local butcher and I’m making this for my boyfriend’s family on Sunday, first time meeting them so I’m low-key panicking but this recipe has such good reviews I feel semi-confident. Wish me luck!
Great flavor on this lamb! My only issue was the outside got a little too dark for my liking before the inside got up to temp, but I think my oven runs hot so that’s totally on me. Next time I’ll tent it with foil halfway through like I do with my Sunday roast beef. Flavor was still top tier, my wife and I loved it.
I don’t even celebrate Easter but I saw this recipe pop up on my feed and decided to make it for Sunday dinner, holy cow it was good. The herb mix is so versatile, I’m gonna use the same rub on roasted chicken and potatoes later this week, it’s that good. 10/10 no notes.
Made this for our extended family Easter potluck and it was gone in 15 minutes! I paired it with homemade tzatziki and warm pita, people were making little lamb wraps and going back for thirds. My cousin who’s a professional chef even asked for the recipe, that’s when you know it’s a winner.