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Roasted Easter Lamb

Irresistibly Juicy Roasted Easter Lamb for Memorable Feasts

This roasted Easter lamb recipe guarantees tender, juicy meat that will impress your guests at any gathering.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Lamb
  • 1 leg Leg of Lamb Bone-in or boneless
  • 4 cloves Garlic Minced
  • 2 tablespoons Olive Oil High-quality
  • 2 sprigs Fresh Rosemary Chopped
  • 2 sprigs Fresh Thyme Chopped
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Kosher Salt To taste
  • 1 teaspoon Ground Black Pepper To taste
For Serving
  • 4 pieces Mini Hasselback Potatoes
  • 2 cups Garlic Herb Carrots
  • 1 bowl Fresh Salad Light and refreshing

Equipment

  • Oven
  • Roasting Pan
  • Mixing bowl
  • Meat Thermometer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Pat the leg of lamb dry with paper towels. Score the top side in a diamond pattern.
  3. In a bowl, combine minced garlic, olive oil, fresh rosemary, fresh thyme, Dijon mustard, kosher salt, and ground black pepper.
  4. Rub the seasoning mixture all over the lamb, focusing on the scored areas.
  5. Place the lamb fat-side up on a rack in a shallow roasting pan lined with foil.
  6. Roast until the internal temperature reaches 135°F (57°C), about 1 hour 30 minutes to 1 hour 45 minutes.
  7. Remove the lamb from the oven and let it rest for 15 minutes.
  8. Slice the lamb and serve with mini hasselback potatoes.

Notes

Optional: Drizzle with additional olive oil before serving for extra flavor.