A roasted lamb dinner is a traditional Easter feast. A leg of lamb is a delicious idea for Easter dinner — and one that everyone will enjoy. While it’s easy to order a ham, cooking a leg of lamb isn’t as difficult as you would expect. With just a few herbs and aromatics, a roasted lamb can be made in no time.
Start with one leg of lamb that is about five pounds. The lamb can either be boneless or bone-in. If bone-in, the leg should be tied up with kitchen string by a butcher. Using a small knife, make several tiny slits evenly over the entire lamb roast and insert slivers of garlic into the slits. Squeeze some lemon juice over the lamb. Next, combine one clove of minced garlic, two teaspoons chopped rosemary, and one teaspoon of chopped thyme and rub all over the lamb. Season the lamb generously with salt and pepper.
Preheat your oven to 450 degrees and place the lamb, fat side up, on a rack in a roasting pan for about 20 minutes. Then reduce the heat to 400 degrees and roast for another 50 to 55 minutes more until the internal temperature reaches at least 145 degrees for medium-rare. Rest your roast for about 10 minutes before carving.
This leg of lamb is roasted with garlic, lemon, herbs, and other seasonings, which is perfect for a festive Easter dinner. Try serving with mashed potatoes and freshly cooked spring peas. Leg of lamb is fairly easy to prepare and foolproof with the right recipe.
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Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.