50+ Delicious Easter Lamb Leg Recipes to Try This Year

Easter is a time for family, celebration, and, of course, delicious food! One of the most iconic dishes that graces tables around the world during Easter is the leg of lamb.

Whether it’s roasted, grilled, or slow-cooked, lamb offers a rich, tender flavor that perfectly complements the festive spirit of the season. But with so many ways to prepare a leg of lamb, it can be hard to choose the right recipe to serve your guests.

That’s why we’ve curated a collection of 50+ Easter leg of lamb recipes to inspire your holiday feast. From traditional herb-roasted lamb to innovative twists like pomegranate-glazed or garlic and rosemary marinated lamb, you’ll find recipes that fit every taste and cooking style.

Whether you prefer a simple, classic preparation or want to try something new, these recipes will ensure that your Easter dinner is memorable and delicious.

In this blog article, you’ll find a range of recipes that bring out the best in this tender cut of meat. Ready to dive in and create the perfect Easter meal? Let’s explore the wonderful world of leg of lamb recipes!

50+ Delicious Easter Lamb Leg Recipes to Try This Year

No matter your cooking style or flavor preferences, there’s a perfect Easter leg of lamb recipe waiting for you in this collection.

From the simplicity of garlic and rosemary marinated lamb to the vibrant flavors of a pomegranate glaze, the possibilities are endless.

These 50+ recipes offer something for everyone, ensuring that your Easter dinner will be filled with mouthwatering dishes and happy memories.

Whether you’re cooking for a small gathering or preparing a feast for family and friends, these lamb recipes will make your holiday meal extra special.

Get ready to impress your guests and enjoy the delicious results of your efforts.

Herb-Crusted Roast Leg of Lamb

This Herb-Crusted Roast Leg of Lamb is a classic Easter dish that combines tender lamb with a flavorful herb crust. The mix of rosemary, garlic, and thyme creates a mouthwatering aroma and flavor that perfectly complements the rich taste of the lamb. Slow-roasting the leg ensures it is juicy and tender, while the crispy herb crust adds a delightful texture. Ideal for a family gathering, this dish brings both elegance and comfort to the Easter table.

Ingredients:

• 1 (5 lb) leg of lamb, boneless or bone-in
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1/2 cup dry white wine
• 1/2 cup beef broth

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and pepper to form a paste.
3. Rub the paste all over the leg of lamb, ensuring an even coat.
4. Place the lamb on a rack in a roasting pan. Pour the white wine and beef broth into the bottom of the pan.
5. Roast for 1.5-2 hours, or until the lamb reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
6. Let the lamb rest for 15 minutes before slicing.
7. Serve the lamb with pan juices drizzled over the top.

This Herb-Crusted Roast Leg of Lamb is an ideal dish for Easter, offering a combination of rustic and refined flavors. The herb crust provides a burst of freshness that elevates the lamb’s natural flavor, while the roasting process ensures it’s cooked to perfection. Serve with roasted vegetables and a glass of red wine for a complete Easter feast that will impress your guests and create lasting memories around the dinner table.

Lemon and Garlic Roasted Leg of Lamb

Lemon and Garlic Roasted Leg of Lamb brings a zesty, savory twist to your traditional Easter feast. The infusion of fresh lemon juice and garlic enhances the natural flavors of the lamb, while also providing a light, tangy contrast to the rich meat. This simple yet flavorful recipe requires minimal preparation but results in a showstopping dish that is both refreshing and hearty. Perfect for those who enjoy citrus-flavored meats, this lamb will be a hit at your Easter celebration.

Ingredients:

• 1 (4-5 lb) leg of lamb, bone-in
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper
• 1/2 cup chicken broth
• 1/4 cup dry white wine

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine garlic, lemon juice, lemon zest, olive oil, rosemary, salt, and pepper.
3. Rub the mixture all over the leg of lamb, ensuring even coverage.
4. Place the lamb in a roasting pan and pour the chicken broth and white wine around the meat.
5. Roast for 1.5-2 hours, basting occasionally with the pan juices, until the lamb reaches an internal temperature of 145°F for medium.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
7. Serve with additional pan juices drizzled over the lamb.

The Lemon and Garlic Roasted Leg of Lamb brings a refreshing brightness to your Easter table with the sharpness of lemon and the aromatic garlic. This dish is a perfect balance of rich lamb and vibrant citrus flavors, offering a new take on a classic. Whether paired with mashed potatoes, a fresh salad, or roasted vegetables, this lamb will be a crowd-pleaser and leave your guests talking about its unique flavor combination long after the meal is over.

Mediterranean Style Lamb with Feta and Olives

For a Mediterranean-inspired Easter dinner, this Lamb with Feta and Olives recipe is a standout. The lamb is marinated in a blend of olive oil, garlic, lemon, and herbs, and then roasted to perfection. After roasting, the lamb is topped with crumbled feta cheese and Kalamata olives, bringing a tangy and briny contrast to the richness of the meat. This recipe is perfect for those who want to enjoy bold flavors and transport their taste buds to the Mediterranean coast this Easter.

Ingredients:

• 1 (5 lb) leg of lamb, boneless or bone-in
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup olive oil
• 1 tbsp dried oregano
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the garlic, lemon juice, lemon zest, olive oil, oregano, mint, salt, and pepper. Mix well.
3. Rub the marinade all over the leg of lamb and let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
4. Place the lamb in a roasting pan and roast for 1.5-2 hours, or until it reaches your desired doneness.
5. During the last 15 minutes of roasting, sprinkle the lamb with crumbled feta and Kalamata olives, and return it to the oven to melt the cheese slightly.
6. Once cooked, remove from the oven and let the lamb rest for 10-15 minutes.
7. Garnish with fresh parsley before slicing and serving.

This Mediterranean Style Lamb with Feta and Olives adds a distinct Mediterranean flair to your Easter celebration. The combination of juicy, perfectly roasted lamb with the creamy feta and briny olives creates a delightful burst of flavor in every bite. The fresh herbs and citrus bring brightness to the dish, while the feta adds a rich, tangy contrast. Perfect for those who enjoy bold flavors, this lamb is sure to be a showstopper on your Easter table, bringing both sophistication and warmth to the holiday meal.

Balsamic Glazed Leg of Lamb

The Balsamic Glazed Leg of Lamb is a savory and slightly sweet dish that blends the tanginess of balsamic vinegar with the rich, succulent flavor of lamb. This recipe is perfect for Easter, offering a delightful contrast between the sweetness of the glaze and the natural savory taste of the lamb. Slow-roasting the lamb ensures it becomes tender and juicy, while the balsamic glaze caramelizes on the surface to create a rich, flavorful crust. The result is an elegant yet simple dish that will make your Easter celebration unforgettable.

Ingredients:

• 1 (4-5 lb) leg of lamb, bone-in
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 cup beef broth

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine the balsamic vinegar, honey, olive oil, garlic, rosemary, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally, and cook until the sauce thickens, about 5-7 minutes. Set aside.
3. Place the leg of lamb in a roasting pan. Season it with salt and pepper, and pour the beef broth into the bottom of the pan.
4. Roast the lamb for 1.5-2 hours, or until it reaches an internal temperature of 145°F for medium-rare.
5. During the last 30 minutes of roasting, baste the lamb every 10 minutes with the balsamic glaze.
6. Once done, remove the lamb from the oven and let it rest for 15 minutes before slicing.
7. Drizzle any remaining glaze over the sliced lamb before serving.

This Balsamic Glazed Leg of Lamb brings a unique blend of tangy, sweet, and savory flavors to your Easter dinner. The balsamic glaze caramelizes beautifully, giving the lamb a rich, glossy finish and deep flavor. The roasted garlic and rosemary add aromatic layers, making each bite flavorful and satisfying. Paired with roasted potatoes or a simple green salad, this dish will elevate your Easter feast and leave guests asking for seconds.

Spicy Mustard and Herb Marinated Leg of Lamb

For those who love a little heat with their Easter meal, the Spicy Mustard and Herb Marinated Leg of Lamb is the perfect choice. This recipe uses a zesty mustard-based marinade with a hint of cayenne and fresh herbs, creating a bold and flavorful dish. The marinade not only imparts a spicy kick to the lamb but also helps tenderize the meat, ensuring a juicy roast. The combination of heat, herbs, and mustard makes this lamb a memorable dish for any holiday gathering.

Ingredients:

• 1 (5 lb) leg of lamb, bone-in
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp cayenne pepper (adjust to taste)
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1/4 cup white wine

Directions:

1. In a small bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, honey, cayenne pepper, rosemary, thyme, salt, and pepper to create the marinade.
2. Rub the marinade all over the leg of lamb and cover. Let it marinate in the refrigerator for at least 2 hours, or overnight for more intense flavor.
3. Preheat the oven to 375°F (190°C).
4. Place the lamb on a rack in a roasting pan. Pour the white wine into the bottom of the pan.
5. Roast the lamb for 1.5-2 hours, basting occasionally with the marinade and pan juices, until it reaches your preferred doneness.
6. Once the lamb is cooked, remove it from the oven and let it rest for 15 minutes.
7. Slice and serve, drizzling any leftover pan juices over the lamb.

The Spicy Mustard and Herb Marinated Leg of Lamb is a fiery and aromatic dish that adds excitement to your Easter dinner. The mustard and cayenne give the lamb a spicy, tangy kick, while the rosemary and thyme enhance the dish with fresh herbal notes. This lamb pairs wonderfully with roasted vegetables or a tangy couscous salad. It’s the ideal choice for those who enjoy bold, spicy flavors and want to bring something unique to the table this Easter.

Honey and Mint Glazed Leg of Lamb

The Honey and Mint Glazed Leg of Lamb combines the sweetness of honey with the freshness of mint, creating a unique glaze that enhances the natural flavors of the lamb. This recipe is perfect for an Easter feast, offering a delightful balance between sweetness and herbaceous freshness. The honey glaze caramelizes during roasting, forming a deliciously sticky crust, while the mint adds a refreshing lift to the dish. This is a simple yet flavorful way to elevate your Easter dinner and impress your guests.

Ingredients:

• 1 (5 lb) leg of lamb, bone-in
• 1/4 cup honey
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/2 cup vegetable broth

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together honey, mint, olive oil, Dijon mustard, lemon juice, salt, and pepper to make the glaze.
3. Rub the glaze all over the leg of lamb, covering it evenly. Let it sit for 15-20 minutes to absorb the flavors.
4. Place the lamb on a roasting rack in a pan, pouring the vegetable broth into the pan.
5. Roast the lamb for 1.5-2 hours, basting with the honey-mint glaze every 20 minutes, until the lamb reaches an internal temperature of 145°F for medium-rare.
6. Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
7. Serve with additional glaze drizzled over the lamb.

The Honey and Mint Glazed Leg of Lamb offers a refreshing twist on traditional Easter lamb. The combination of honey’s sweetness and mint’s herbal freshness provides a perfect balance to the rich, savory meat. This dish will stand out with its vibrant flavor profile and beautiful glossy finish. Serve it with spring vegetables or a light rice pilaf for a well-rounded meal that captures the essence of Easter, leaving your guests feeling satisfied and impressed.

Garlic and Herb-Crusted Leg of Lamb

The Garlic and Herb-Crusted Leg of Lamb is a classic Easter dish that brings out the best of spring flavors. This recipe combines the aromatic power of garlic, rosemary, and thyme with the richness of the lamb. The herb crust creates a flavorful, crispy exterior while keeping the meat tender and juicy on the inside. Roasting the lamb at a high temperature at first and then reducing the heat ensures that it is perfectly cooked with a delicious golden crust. This dish is simple yet sophisticated, making it ideal for an Easter gathering.

Ingredients:

• 1 (5 lb) leg of lamb, bone-in
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1/2 cup red wine

Directions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, mix together the garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and pepper.
3. Rub the herb mixture all over the lamb, making sure it’s evenly coated.
4. Place the lamb on a rack in a roasting pan. Pour the red wine into the bottom of the pan.
5. Roast the lamb at 450°F for 20 minutes to get a golden crust.
6. Reduce the heat to 350°F (175°C) and continue roasting for 1.5 hours, or until the internal temperature reaches 145°F for medium-rare.
7. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
8. Serve with pan juices and garnish with additional fresh herbs.

This Garlic and Herb-Crusted Leg of Lamb is perfect for anyone who enjoys a flavorful, savory roast. The combination of garlic, rosemary, and thyme adds depth to the lamb, while the Dijon mustard creates a subtle tanginess that complements the meat. The crispy, herb-coated crust seals in the juices, ensuring that every bite is tender and packed with flavor. This dish pairs beautifully with roasted potatoes, green beans, or a fresh spring salad for a well-rounded Easter meal.

Mediterranean Roasted Leg of Lamb

The Mediterranean Roasted Leg of Lamb brings a vibrant, flavorful twist to your Easter feast. With a blend of lemon, olives, and feta cheese, this dish captures the essence of Mediterranean cuisine. The lamb is marinated in a mixture of olive oil, garlic, and citrus, which infuses it with tangy and aromatic flavors. Roasting the lamb results in a perfectly tender and juicy roast, while the olives and feta cheese provide a briny, savory contrast. This recipe offers a unique and refreshing take on Easter lamb, perfect for those seeking bold flavors.

Ingredients:

• 1 (4-5 lb) leg of lamb, boneless
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup pitted Kalamata olives, chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh oregano, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup chicken broth

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, smoked paprika, oregano, salt, and pepper.
3. Rub the marinade all over the leg of lamb and let it marinate for at least 1 hour (overnight for best results).
4. Place the lamb in a roasting pan. Sprinkle the chopped olives and feta cheese over the lamb.
5. Pour the chicken broth into the pan and roast for 1.5-2 hours, or until the lamb reaches an internal temperature of 145°F for medium-rare.
6. Let the lamb rest for 10-15 minutes before slicing.
7. Serve with the pan juices and a garnish of additional fresh oregano.

The Mediterranean Roasted Leg of Lamb offers a refreshing and bold flavor profile that is perfect for Easter. The tangy lemon, briny olives, and creamy feta complement the rich lamb beautifully, creating a well-balanced dish. This lamb is tender, juicy, and full of Mediterranean flair, making it an ideal choice for a spring celebration. Serve it with roasted vegetables, couscous, or a Greek-style salad for a complete and flavorful Easter dinner.

Red Wine and Rosemary Braised Leg of Lamb

The Red Wine and Rosemary Braised Leg of Lamb is a hearty, slow-cooked dish that brings out the deep, rich flavors of the lamb. Braising the lamb in red wine and aromatic herbs results in a tender roast that falls off the bone with ease. The red wine not only adds richness to the dish but also helps tenderize the lamb, while the rosemary and garlic infuse the meat with savory notes. This recipe is perfect for an Easter meal when you have a little more time to cook and want to enjoy a comforting, flavorful dish.

Ingredients:

• 1 (5-6 lb) leg of lamb, bone-in
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 cup red wine (preferably dry)
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 2 tbsp tomato paste
• Salt and pepper to taste

Directions:

1. Preheat the oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the lamb with salt and pepper and brown it on all sides, about 8-10 minutes.
3. Remove the lamb from the pot and set aside. Add the garlic and onion to the same pot and cook until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 1 minute. Add the red wine, scraping up any brown bits from the bottom of the pot.
5. Return the lamb to the pot, adding the beef broth and rosemary sprigs. Cover and place in the oven.
6. Braise the lamb for 2.5-3 hours, or until the meat is fork-tender and easily pulls away from the bone.
7. Remove the lamb from the pot and let it rest for 15 minutes before slicing.
8. Serve with the braising liquid, garnished with fresh rosemary.

This Red Wine and Rosemary Braised Leg of Lamb is a comforting and flavorful dish that’s perfect for an Easter meal. The slow-braising process allows the lamb to absorb all the flavors from the wine, garlic, and rosemary, making each bite tender and rich. The braising liquid becomes a luscious sauce that can be poured over the lamb or served alongside. Pair this dish with mashed potatoes, roasted carrots, or a crusty baguette to soak up the delicious sauce. This recipe is a sure way to impress your guests with a melt-in-your-mouth lamb roast.

Lemon and Herb Roasted Leg of Lamb

The Lemon and Herb Roasted Leg of Lamb is a bright and flavorful dish that celebrates the essence of spring. The combination of zesty lemon, fresh herbs, and olive oil creates a marinade that infuses the lamb with aromatic and citrusy flavors. Roasting the lamb ensures that it remains juicy and tender, while the herb crust adds a crispy, savory exterior. This recipe is perfect for an Easter gathering, offering a balance of bold flavors and comfort. Serve with side dishes like roasted potatoes or a fresh salad for a complete and satisfying meal.

Ingredients:

• 1 (4-5 lb) leg of lamb, bone-in
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup dry white wine

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, and chopped thyme. Season with salt and pepper and mix well.
3. Rub the marinade all over the leg of lamb, ensuring it’s evenly coated. Let it marinate for at least 1 hour (overnight for the best flavor).
4. Place the lamb on a rack in a roasting pan and pour the dry white wine into the bottom of the pan.
5. Roast the lamb for 1.5-2 hours, or until the internal temperature reaches 145°F for medium-rare, basting occasionally with the pan juices.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
7. Serve with pan juices and garnish with additional fresh herbs.

The Lemon and Herb Roasted Leg of Lamb is a fresh and flavorful option perfect for an Easter feast. The tang of the lemon and the earthy flavors of rosemary and thyme make each bite vibrant and delicious. The crispy, herb-infused crust adds texture, while the juicy, tender meat ensures satisfaction. This dish pairs well with a variety of sides, such as roasted root vegetables, a fresh garden salad, or mashed potatoes, making it a versatile centerpiece for any spring celebration.

Mustard and Honey Glazed Leg of Lamb

The Mustard and Honey Glazed Leg of Lamb is a sweet and savory dish that combines the bold flavors of Dijon mustard with the natural sweetness of honey. This recipe creates a caramelized crust that seals in the juices of the lamb, making each bite tender and full of flavor. Roasting at a high temperature gives the exterior a golden, flavorful glaze while the interior remains juicy. Perfect for an Easter dinner, this recipe offers a balance of complexity and simplicity that will impress your guests.

Ingredients:

• 1 (5 lb) leg of lamb, bone-in
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 cup beef broth

Directions:

1. Preheat the oven to 450°F (232°C).
2. In a small bowl, mix together the Dijon mustard, honey, olive oil, minced garlic, chopped rosemary, salt, and pepper to make the glaze.
3. Rub the glaze all over the leg of lamb, ensuring it’s evenly coated. Let the lamb marinate for at least 1 hour.
4. Place the lamb on a rack in a roasting pan and pour the beef broth into the bottom of the pan.
5. Roast the lamb at 450°F for 20 minutes to develop a caramelized crust.
6. Reduce the temperature to 350°F (175°C) and roast for an additional 1.5 hours, or until the internal temperature reaches 145°F for medium-rare.
7. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
8. Serve with pan juices and garnish with additional fresh rosemary.

The Mustard and Honey Glazed Leg of Lamb is a sweet, savory, and juicy option for an Easter feast. The combination of Dijon mustard and honey creates a flavorful, caramelized crust that seals in the juices of the lamb, making it tender and full of flavor. The hint of rosemary and garlic adds depth to the glaze, while the beef broth keeps the meat juicy. This dish pairs wonderfully with roasted vegetables or a fresh green salad, making it a versatile and delicious centerpiece for any Easter meal.

Herb-Crusted Leg of Lamb with Mint Sauce

The Herb-Crusted Leg of Lamb with Mint Sauce is a classic and flavorful Easter dish that combines the savory richness of lamb with the refreshing brightness of mint. The combination of herbs like parsley, thyme, and garlic infuses the meat with a savory flavor, while a mint sauce made from fresh mint and sugar provides a sweet and zesty accompaniment. Roasting at a high temperature ensures a crispy, golden crust, while the inside remains tender and juicy. This recipe is ideal for a springtime feast, offering both traditional flavors and a fresh twist.

Ingredients:

• 1 (4-5 lb) leg of lamb, bone-in
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup dry white wine
• For Mint Sauce:
  • 1 cup fresh mint leaves, chopped
  • 1/4 cup sugar
  • 2 tbsp white wine vinegar
  • Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the olive oil, minced garlic, chopped parsley, chopped thyme, salt, and pepper to make the herb mixture.
3. Rub the herb mixture all over the leg of lamb, ensuring it’s evenly coated. Let it marinate for at least 30 minutes.
4. Place the lamb on a rack in a roasting pan and pour the dry white wine into the bottom of the pan.
5. Roast the lamb for 1.5 hours, or until the internal temperature reaches 145°F for medium-rare, basting occasionally with the pan juices.
6. While the lamb is roasting, make the mint sauce: combine chopped mint leaves, sugar, white wine vinegar, salt, and pepper in a bowl. Mix well until the sugar dissolves.
7. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
8. Serve with the mint sauce and garnish with additional fresh herbs.

The Herb-Crusted Leg of Lamb with Mint Sauce is a delicious and well-balanced dish perfect for Easter. The savory, herb-infused crust pairs perfectly with the sweet and zesty mint sauce, making each bite flavorful and fresh. The tender, juicy lamb is a classic choice for an Easter meal, and the addition of mint sauce provides a bright, refreshing contrast. Serve this dish with roasted vegetables, mashed potatoes, or a light spring salad to complete the meal. It’s sure to be a crowd-pleaser for any Easter gathering.

Mediterranean-Style Leg of Lamb

This Mediterranean-Style Leg of Lamb offers a flavorful twist with a blend of aromatic spices and herbs commonly used in Mediterranean cuisine. The rich flavors of garlic, rosemary, oregano, and lemon combine to create a tender, fragrant lamb that is perfect for Easter dinner. The addition of olive oil and a touch of white wine ensures a juicy, perfectly cooked roast, while the crispy crust adds an irresistible texture. Served with roasted vegetables or a simple couscous, this recipe brings the bold and vibrant tastes of the Mediterranean to your holiday table.

Ingredients:

• 1 (5 lb) leg of lamb, bone-in
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh oregano, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/2 cup white wine
• 1/2 cup chicken broth

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped oregano, lemon zest, lemon juice, salt, and pepper. Mix well.
3. Rub the herb mixture generously over the leg of lamb, ensuring it’s well coated. Let it marinate for at least 1 hour (overnight for more flavor).
4. Place the lamb on a rack in a roasting pan and pour the white wine and chicken broth into the bottom of the pan.
5. Roast the lamb at 400°F for 20 minutes to develop a golden crust. Then, reduce the temperature to 350°F (175°C) and roast for another 1.5 hours, or until the internal temperature reaches 145°F for medium-rare.
6. Let the lamb rest for 10-15 minutes before slicing.
7. Serve with roasted vegetables or couscous, spooning the pan juices over the meat.

The Mediterranean-Style Leg of Lamb is a perfect fusion of fresh, herbaceous flavors that create a stunning Easter dish. The tangy lemon and fragrant rosemary give the lamb a bright, refreshing taste, while the rich garlic and oregano add depth. Roasting the lamb results in a tender, juicy interior and a crisp, flavorful crust. This dish pairs wonderfully with roasted vegetables or a light grain salad like couscous, making it an ideal centerpiece for your Easter feast. The robust flavors will surely be a hit at your holiday table.

Garlic and Rosemary Marinated Leg of Lamb

The Garlic and Rosemary Marinated Leg of Lamb is a simple yet incredibly flavorful dish that highlights the natural richness of the lamb. This recipe relies on a marinade made from fresh garlic, rosemary, and olive oil to tenderize the meat and infuse it with aromatic flavors. Roasting the lamb at a moderate temperature ensures that it stays moist and juicy on the inside while developing a crispy, flavorful crust on the outside. Perfect for those who love classic, savory lamb dishes, this recipe is sure to be a crowd-pleaser at any Easter gathering.

Ingredients:

• 1 (4-5 lb) leg of lamb, bone-in
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup red wine
• 1/4 cup Dijon mustard

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix until well combined.
3. Rub the marinade evenly over the entire leg of lamb. Let it marinate for at least 1 hour, or overnight for the best flavor.
4. Place the lamb on a rack in a roasting pan and pour the red wine into the bottom of the pan.
5. Roast the lamb for 1.5-2 hours, or until the internal temperature reaches 145°F for medium-rare, basting occasionally with the pan juices.
6. In the last 10 minutes of cooking, brush the lamb with Dijon mustard for an added layer of flavor.
7. Let the lamb rest for 10-15 minutes before slicing and serving.

The Garlic and Rosemary Marinated Leg of Lamb is a classic recipe that brings out the best in the lamb’s natural flavors. The garlic and rosemary marinade infuses the meat with a savory, aromatic essence that perfectly complements the lamb’s richness. The mustard glaze adds a slight tang and depth, making every bite even more delicious. This dish pairs well with mashed potatoes, roasted carrots, or a fresh salad. It’s a simple yet flavorful recipe that’s perfect for an Easter feast, offering tender and juicy lamb with a savory, herbaceous crust.

Pomegranate and Herb Glazed Leg of Lamb

The Pomegranate and Herb Glazed Leg of Lamb is an elegant and festive recipe that combines the richness of lamb with the tangy sweetness of pomegranate. The glaze, made with pomegranate juice, honey, and a blend of fresh herbs, creates a beautiful, glossy finish on the meat while adding a burst of flavor. Roasting the lamb ensures it remains juicy and tender inside, while the glaze caramelizes on the outside, giving the lamb a delicious sweet-salty balance. This dish makes for an impressive centerpiece for any Easter celebration, with its vibrant flavors and stunning presentation.

Ingredients:

• 1 (4-5 lb) leg of lamb, bone-in
• 1/4 cup olive oil
• 1/2 cup pomegranate juice
• 2 tbsp honey
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup fresh pomegranate seeds (for garnish)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine pomegranate juice, honey, rosemary, thyme, minced garlic, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the glaze thickens slightly.
3. Rub the leg of lamb with olive oil and season with salt and pepper.
4. Place the lamb on a rack in a roasting pan and roast for 1.5 hours, or until the internal temperature reaches 145°F for medium-rare, basting occasionally with the pomegranate glaze.
5. During the last 20 minutes of roasting, brush the lamb generously with the pomegranate glaze to allow it to caramelize.
6. Once roasted, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
7. Garnish with fresh pomegranate seeds before serving.

The Pomegranate and Herb Glazed Leg of Lamb is an exquisite dish that’s both visually stunning and full of flavor. The sweet and tangy pomegranate glaze adds a layer of complexity to the lamb, balancing its richness with a vibrant, fruity sweetness. The herbaceous flavors of rosemary and thyme elevate the taste, making this an exceptional choice for an Easter feast. Pair with roasted vegetables or a fresh salad for a well-rounded meal. This recipe is a perfect way to celebrate the season with a dish that is both elegant and delicious.

Note: More recipes are coming soon!