Description
This succulent Roast Leg of Lamb for Easter Dinner is a festive masterpiece, featuring tender, juicy meat infused with aromatic herbs and garlic. Perfect for holiday gatherings, this recipe ensures a flavorful and impressive centerpiece for your Easter feast.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Pat lamb dry and rub with a mixture of garlic, rosemary, thyme, olive oil, salt, pepper, and lemon juice.
- Arrange onions, carrots, and potatoes in a roasting pan. Pour broth over vegetables and place seasoned lamb on top, fat side up.
- Roast for 20 minutes per pound or until internal temperature reaches 145°F (63°C) for medium-rare. Baste occasionally.
- Rest lamb under foil for 15-20 minutes before carving. Serve with roasted vegetables and pan juices.
Notes
- Marinate lamb overnight for deeper flavor.
- Use a meat thermometer for perfect doneness.
- Cover with foil if browning too quickly.
- Save pan juices for gravy.
- Prep Time: 15 mins
- Cook Time: 1 hour 40 mins
Nutrition
- Serving Size: 1 slice (6 oz)
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Easter lamb roast, roast leg of lamb, holiday lamb recipe, Easter dinner, herb-crusted lamb