Penelope Roach
- Mar 20, 2023
- 5 min read

The Best Leg of Lamb Recipe for Easter or Any Celebration!

Updated: May 25

A leg of lamb on a platter on an Easter table

It has been a tradition in my family to have lamb on Easter ever since I was a little girl.

I love lamb. It has a distinctive flavor and when cooked correctly and flavored with rosemary, sage, and garlic, there is nothing better- it is incredibly delicious!

My mom always served the lamb with mint jelly, so I do as well.

I occasionally serve lamb chops on Easter if we are having a smaller crowd.

*See below for a link to my favorite lamb chop recipe.

*Easy Herb Crusted Rack of Lamb

However, if we are having a larger crowd, I always include a leg of lamb on my holiday table.

I have been making this delicious recipe for as long as I can remember. I really don't remember where the recipe came from. I also make these delectable carrots with mint and brandy...to die for!!

The recipe is not difficult to make. You prep the lamb and then cook it for a couple of hours. Be sure to use a thermometer to ensure the perfect doneness.

Tips:

Fresh herbs are best, but I substitute dry herbs when fresh herbs are not available. A good rule of thumb is to use one-third of the amount of dried herbs for fresh herbs.
Cut stronger-tasting herbs like rosemary more finely.
If you have time, prepare the roast up to step #5 below, then leave it in the refrigerator overnight, until 30 minutes before you are ready to cook the lamb. This allows the spices and butter to dry-brine and flavor the lamb for a more tender and tasty roast.
Buy a digital thermometer that you can read outside of the oven. A regular leave-in thermometer will work fine, but you may have to open the oven to check the temperature. Some digital thermometers will even beep or alert you to the exact temperature that has been reached, so perfectly done meat with no guessing.
Let the lamb "rest" for 20-30 minutes before carving. This will allow the juices to redistribute for a juicy not dry cut of lamb.

Ingredients: Serves 6-8

1- 5 pound leg of lamb (from an animal that is 6 months to one year old)
1/4 cup of finely chopped rosemary
1/4 cup of chopped sage
1 tbsp chopped tarragon
1 tbsp finely chopped thyme
1/4 cup of coarsely chopped garlic
1 tbsp of olive oil
1/4 pound of softened butter
salt and pepper to taste

Directions:

Preheat the oven to 450 degrees (unless leaving the lamb in the refrigerator overnight).

Take the lamb out of the wrapper. Make sure the white papery membrane has been removed. You can ask your butcher to be sure, or remove it using a sharp paring knife.

I used a semi-boneless leg of lamb because that was what was available.

A bone-in leg would be great as well, even boneless.

2. Chop herbs.

Leave some of the garlic cloves partially whole- see pic to left.

3. In a small mixing bowl, combine the herbs and garlic and blend with a spoon until well mixed. Add one teaspoon of olive oil to help blend/meld spices. Add more olive oil if necessary. Add salt and pepper to taste.

fresh and dry herbs — I substituted some of the dry herbs for fresh herbs.

4. Cut a one-inch hole at intervals around the roast and "stuff" equal portions of the seasoning mixture in the holes. Fill a minimum of a dozen holes.

Cutting slits in the lamb and stuffing with herbs

Cutting one-inch holes.

pushing herbs into slits — "Stuffing the lamb with herbs"

5. Place the lamb, fat side up, in a large baking pan (preferably with a rack) and rub with the softened butter, and the remaining leftover herbs. At this point, you can put the lamb in the oven.

If you have time, leave the lamb in the refrigerator, uncovered, overnight.

Take the lamb out 30-45 minutes before about to cook. This allows the meat to warm up from the refrigerator which allows for even cooking.

spreading butter on lamb — Use your fingers to spread the butter mixture.

lamb covered in butter and herbs — Cover the lamb with butter and herbs.

6. Put the thermometer in the thickest part of the lamb- making sure not to touch the bone.

I LOVE to use a digital thermometer that you leave in the roast, and the digital display stays outside of the oven. In this way, you don't have to keep opening the oven, and letting out the heat, to check the thermometer.

My thermometer has two prongs so I can insert them in different parts of the roast. But of course, if you don't have this kind of thermometer, a regular leave-in thermometer will work just fine. Note: I believe I bought my thermometer at Williams Sonoma, but you can find them at most kitchen stores.

7. Place the lamb in the oven, uncovered, and cook for ten to fifteen minutes at 450 degrees F. Reduce heat to 350 degrees F. Roast for 20-25 minutes per pound or until the internal temperature reaches 125 degrees F for Rare, 130-135 degrees F for Meduim-Rare which is the preferred temperature, 135-140 degrees for Medium, and 155-165 degrees F for Well-Done.

Although I usually like lamb Medium-Rare, I find most people prefer it cooked closer to Medium around 135-140 degrees F.

Baste occasionally with the leftover butter/herb mixture. Cover the roast's top loosely with foil if it looks too brown.