Carved roast leg of lamb with herbs and vegetables, perfect for Easter dinner.

Roast Leg of Lamb for Easter Dinner

Name: Roast Leg of Lamb for Easter Dinner
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Ingredients: 1 (5-7 lb) bone-in leg of lamb; 4 cloves garlic, minced; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 lemon, juiced; 1 cup chicken or vegetable broth; 2 onions, quartered; 4 carrots, chopped; 4 potatoes, quartered

Lisa

Writer & Blogger

Dinner
April 15, 2025

Roast Leg of Lamb for Easter Dinner: A Succulent and Festive Masterpiece 🍖🌿✨

1. Introduction

Easter dinner is a time-honored tradition that calls for a spectacular centerpiece, and nothing delivers quite like a perfectly roasted leg of lamb. This Easter lamb roast recipe has been perfected over generations, featuring melt-in-your-mouth tender meat infused with aromatic herbs and garlic that will have your guests begging for seconds. Whether you’re hosting an elaborate gathering or an intimate family meal, this dish will become the highlight of your holiday feast. The rich, savory flavors and succulent texture make it a timeless classic that pairs beautifully with all your favorite Easter side dishes.

Carved roast leg of lamb with fresh herbs and roasted vegetables arranged beautifully on a platter, perfect for Easter dinner celebrations.

2. Ingredients

Gathering quality ingredients is the first step to creating this magnificent Easter lamb roast. Here’s what you’ll need:

1 (5-7 lb) bone-in leg of lamb (the bone adds incredible flavor)
4 cloves garlic, minced (fresh is best for maximum flavor)
2 tbsp fresh rosemary, chopped (or 1 tbsp dried if fresh isn’t available)
2 tbsp fresh thyme, chopped (this herb pairing is classic with lamb)
1 tbsp high-quality olive oil (extra virgin works best)
1 tsp sea salt (adjust to taste)
1 tsp freshly ground black pepper
1 lemon, juiced (adds bright acidity to balance the richness)
1 cup chicken or vegetable broth (for basting and creating pan juices)
2 large onions, quartered (they caramelize beautifully during roasting)
4 carrots, chopped into 2-inch pieces
4 Yukon Gold potatoes, quartered (they hold their shape well)

For those looking for alternative protein options, check out our collection of beef recipes that would work wonderfully for Easter as well.

3. Step-by-Step Instructions

Step 1: Prepare the Lamb

Begin by preheating your oven to 350°F (175°C) – this moderate temperature ensures even cooking without drying out the meat. Remove the lamb from refrigeration about 30 minutes before cooking to bring it to room temperature (this helps it cook more evenly). Pat the leg of lamb thoroughly dry with paper towels – this step is crucial for achieving that perfect crispy exterior. In a small bowl, create a fragrant paste by mixing together the minced garlic, rosemary, thyme, olive oil, salt, pepper, and lemon juice. Using your hands, massage this mixture all over the lamb, making sure to coat every surface, including any crevices where the bone meets the meat. For even more flavor, you can make small incisions in the meat and stuff them with garlic and herb mixture.

Close-up of fresh leg of lamb being seasoned with rosemary, garlic and olive oil mixture, ready for Easter dinner preparation.

Step 2: Arrange the Vegetables

Select a large, sturdy roasting pan that will accommodate both the lamb and vegetables comfortably. Scatter the quartered onions, chopped carrots, and potatoes evenly across the bottom of the pan – these will roast in the lamb drippings, absorbing incredible flavor. Pour the broth over the vegetables – this creates steam to keep everything moist and prevents burning. Carefully place the seasoned leg of lamb on top of the vegetable bed, fat side up. This positioning is important as the fat will slowly render during cooking, basting the meat naturally. If you’re looking for more vegetable side dish ideas, our salad recipes would make excellent accompaniments.

Seasoned leg of lamb nestled on a bed of colorful vegetables in a roasting pan, ready for the oven for Easter dinner.

Step 3: Roast the Lamb

Place the roasting pan in the center of your preheated oven. The general rule for cooking lamb is about 20 minutes per pound, but we strongly recommend using a meat thermometer for precision. For medium-rare (the ideal doneness for lamb), cook until the internal temperature reaches 145°F (63°C) when measured at the thickest part, not touching bone. For medium, aim for 160°F (71°C). Every 30 minutes, open the oven and baste the lamb with the pan juices using a bulb baster or spoon – this keeps the surface moist and flavorful. About halfway through cooking, you might want to give the vegetables a gentle stir to ensure even cooking. If the lamb starts to brown too quickly (this often happens in the last 30 minutes), tent it loosely with aluminum foil.

For those interested in Mediterranean cooking techniques, check out this Mediterranean-style leg of lamb recipe that offers a different flavor profile.

Step 4: Rest and Serve

Once your lamb reaches the perfect internal temperature, transfer it to a cutting board or serving platter and tent it loosely with foil. This resting period (15-20 minutes) is absolutely critical – it allows the juices to redistribute throughout the meat, resulting in incredibly tender slices. While the lamb rests, you can finish the vegetables by returning them to the oven if they need more browning, or use the pan juices to make a simple gravy by straining them into a saucepan and reducing slightly. When ready to serve, carve the lamb against the grain into thin slices for maximum tenderness. Arrange the slices on a platter with the roasted vegetables and drizzle with some of the pan juices. For dessert ideas to complete your Easter meal, browse our dessert recipes.

Perfectly cooked slices of roast leg of lamb being carved, showing juicy pink interior, ready for Easter dinner serving.

4. Cooking Tips

Marinate for maximum flavor: For even deeper flavor penetration, prepare the lamb the night before by rubbing it with the herb mixture, wrapping it tightly in plastic wrap, and refrigerating overnight.
Invest in a good meat thermometer: This is the most reliable way to ensure perfect doneness every time. Digital instant-read thermometers are widely available and affordable.
Control the browning: If certain areas are browning faster than others, you can cover just those spots with small pieces of foil rather than tenting the whole roast.
Make gravy from pan juices: After removing the lamb, strain the pan juices into a measuring cup, let the fat rise to the top, then skim off most of it. Transfer the juices to a small saucepan, bring to a simmer, and thicken with a cornstarch slurry if desired.
Alternative cooking method: For extra crispy exterior, start the roast at 425°F for 15 minutes, then reduce to 325°F for the remaining cooking time.

5. Serving Suggestions

This Easter lamb roast deserves equally impressive accompaniments. Traditional pairings include:

Mint sauce or jelly: The classic pairing that cuts through the richness
Roasted asparagus: Toss with olive oil, salt, and roast during the last 15 minutes of lamb cooking
Creamy mashed potatoes: Perfect for soaking up those delicious juices
Spring pea risotto: A fresh, seasonal complement
Yorkshire puddings: For a British twist on your Easter meal
Wine pairing: A full-bodied red like Cabernet Sauvignon or a spicy Shiraz stands up well to lamb’s richness

For more inspiration, check out our collection of soup recipes that could make excellent starters for your Easter feast.

6. Storage and Reheating

Leftover roast lamb is incredibly versatile and can be stored properly for future meals:

Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Slice the meat before storing for easier use.
Freezing: For longer storage, wrap portions tightly in plastic wrap and then foil, or use freezer bags, removing as much air as possible. Frozen lamb keeps well for 2-3 months.
Reheating: To maintain moisture, reheat slices in a baking dish with a splash of broth or gravy, covered with foil, at 300°F until just heated through (about 15 minutes). Alternatively, slices can be quickly reheated in a skillet with a bit of broth.
Creative leftovers: Use leftover lamb in shepherd’s pie, sandwiches, pasta dishes, or salads. The flavor often improves the next day!

7. Variations

While the classic preparation is always wonderful, here are some delicious variations to try:

Herb-Crusted: Mix 1/2 cup breadcrumbs with the herb mixture for an extra crispy exterior crust
Spicy Harissa: Add 1-2 tbsp harissa paste to the rub for North African flavors
Mediterranean: Add kalamata olives, artichoke hearts, and sun-dried tomatoes to the roasting pan
Mustard-Herb: Spread a layer of Dijon mustard under the herb rub for tangy depth
Greek-Inspired: Add oregano to the herb mix and serve with tzatziki sauce
Asian Fusion: Use a rub of ginger, garlic, soy sauce, and five-spice powder

For those who prefer poultry, we have an excellent selection of chicken recipes that could be adapted for Easter.

8. Frequently Asked Questions

Q: Can I use boneless lamb for this Easter lamb roast recipe?
A: Absolutely! Boneless leg of lamb will cook faster (about 15 minutes per pound) and is easier to carve. You might want to tie it with kitchen twine to maintain an even shape for consistent cooking. The flavor will be slightly less intense without the bone, so consider adding extra herbs and garlic.

Q: How do I prevent the lamb from drying out?
A: Several key techniques: 1) Don’t overcook – use a thermometer, 2) Baste regularly during cooking, 3) Let it rest properly before carving, 4) Start with a well-marbled piece of meat, and 5) Consider brining the lamb for 4-6 hours before cooking (1/4 cup salt dissolved in 4 cups water).

Q: Can I prepare this ahead of time?
A: Yes! You can season the lamb up to 24 hours in advance (keep refrigerated). The vegetables can be prepped several hours ahead. For ultimate convenience, you can roast the lamb completely 1-2 hours before serving, let it rest wrapped in foil, then reheat gently in a 250°F oven for 20 minutes before carving.

Q: What’s the difference between spring lamb and regular lamb?
A: Spring lamb (available around Easter) is younger (3-5 months old) with milder flavor and more tender texture. Regular lamb is typically 6-12 months old with more pronounced flavor. Either works well in this recipe.

Q: Can I cook this in a slow cooker or Instant Pot?
A: While possible, we recommend traditional roasting for best results. Slow cooking can make the texture more stew-like rather than roast-like. If using these methods, reduce liquid and brown the lamb well first.

9. Conclusion

This Easter lamb roast recipe represents the perfect marriage of simplicity and sophistication, delivering restaurant-quality results that will make your holiday meal truly memorable. The combination of garlic, fresh herbs, and slow roasting transforms humble ingredients into a spectacular centerpiece that celebrates the season. Whether you’re continuing a family tradition or starting a new one, this dish is sure to earn a permanent place in your holiday repertoire. The leftovers (if you’re lucky enough to have any!) make incredible sandwiches, salads, and other creative dishes throughout the week. From our kitchen to yours, we wish you a joyful Easter filled with good food and great company. For more culinary inspiration, visit our homepage or learn more about our cooking philosophy. Happy cooking and happy Easter! 🍽️✨