There’s nothing quite like a beautifully roasted leg of lamb to make your Easter celebration extra special. Whether you’re hosting a big family gathering or having a more intimate affair, a succulent leg of lamb is the perfect centerpiece for your Easter table.
First things first, let’s talk about selecting the perfect cut of lamb. Look for a bone-in leg of lamb with a layer of fat on top – this will help keep the meat moist and tender as it roasts. Make sure the lamb is fresh and has a bright pink color, and try to buy from a reputable butcher or specialty meat shop for the best quality.
When it comes to seasoning, keep it simple – lamb has a wonderful natural flavor that doesn’t need much help. A classic combination of garlic, rosemary, and lemon is always a winner, or you can go for something a bit more exotic with a spice rub of cumin, coriander, and cinnamon. Whatever you choose, be sure to rub the seasoning mixture all over the lamb, making sure to get into all the nooks and crannies.
Roasting your leg of lamb is easy – simply preheat your oven to 350°F, place the lamb in a roasting pan, and roast for about 20 minutes per pound. Use a meat thermometer to check for doneness – the lamb should be cooked to an internal temperature of 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
As the lamb roasts, the aroma will fill your kitchen with an irresistible fragrance that will have your guests salivating in anticipation. Once it’s done, let it rest for at least 15 minutes before carving to allow the juices to redistribute and the meat to become even more tender.
Serve your leg of lamb with your favorite sides – roasted vegetables, mashed potatoes, or a fresh green salad all make great accompaniments. And of course, don’t forget the wine – a full-bodied red like a Cabernet Sauvignon or Syrah pairs perfectly with lamb.
Having a leg of lamb for Easter is a timeless tradition that’s sure to impress your guests and create lasting memories. So don’t be intimidated – with a little bit of planning and preparation, you can easily create a show-stopping centerpiece for your Easter feast.
- 1 (6-8 pound) bone-in leg of lamb
- 6 cloves garlic, minced
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon salt
- 1 tablespoon black pepper
Preheat the oven to 325°F.
- In a small bowl, mix together the garlic, rosemary, thyme, olive oil, lemon juice, Dijon mustard, salt, and black pepper.
- Place the leg of lamb in a roasting pan, fat side up. Use a sharp knife to make small cuts all over the lamb.
- Rub the garlic and herb mixture all over the lamb, making sure to get it into the cuts.
- Roast the lamb in the oven for 2 1/2 to 3 hours, or until the internal temperature of the lamb reaches 135°F for medium-rare or 145°F for medium.
- Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
Serve the lamb with your favorite sides, such as roasted potatoes and vegetables.
Enjoy your delicious Easter Leg of Lamb!