50+ Delicious Easter Lamb Roast Recipes for a Perfect Feast

Easter is a time to gather with loved ones and celebrate, and what better way to mark the occasion than with a delicious, flavorful lamb roast?

Whether you’re hosting a formal dinner or a casual family gathering, lamb has long been a traditional Easter centerpiece. With its tender texture and rich, savory taste, lamb is the perfect choice for a celebratory meal.

In this blog, we’ve compiled 50+ Easter lamb roast recipes to help you prepare the most delicious and memorable feast. From classic roasted lamb to more unique variations like smoked or Mediterranean-inspired options, there’s a recipe for every palate.

Whether you prefer a simple herb-crusted roast or a bold, flavorful lamb leg stuffed with garlic and rosemary, you’ll find the perfect recipe to impress your guests.

So, get ready to create a show-stopping dish that will make your Easter celebration truly special.

50+ Delicious Easter Lamb Roast Recipes for a Perfect Feast

With these 50+ Easter lamb roast recipes, you have an entire arsenal of culinary inspiration at your fingertips. Lamb is a versatile meat that pairs beautifully with a variety of flavors, from fresh herbs and citrus to smoky spices and bold marinades.

No matter which recipe you choose, your Easter feast will be a hit with family and friends, and you’ll have the satisfaction of serving up a meal that celebrates tradition while offering something new and exciting.

So, don’t wait until the last minute—start planning your Easter lamb roast today, and treat your guests to a memorable and mouthwatering meal they’ll be talking about for years to come.

Happy cooking, and may your Easter be filled with great food, cherished moments, and of course, delicious lamb!

Herb-Crusted Easter Lamb Roast with Garlic and Rosemary

This herb-crusted lamb roast is a perfect dish for Easter, offering a tender, juicy roast with a flavorful, aromatic crust. The combination of fresh rosemary, garlic, and a variety of herbs elevates the lamb, making it the centerpiece of any Easter feast. The recipe is easy to follow, and the result is an impressive dish that will have everyone asking for seconds.

Ingredients:

• 1 bone-in leg of lamb (about 4-5 lbs)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon zest
• Salt and pepper to taste
• 1 cup dry white wine (for basting)
• Fresh rosemary sprigs (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix the minced garlic, rosemary, thyme, olive oil, Dijon mustard, lemon zest, salt, and pepper.
3. Rub the garlic-herb mixture all over the lamb, ensuring it’s well-coated. Let it marinate for at least 30 minutes to allow the flavors to meld.
4. Place the lamb on a roasting rack in a large roasting pan. Pour the wine into the pan to keep the lamb moist while roasting.
5. Roast the lamb in the preheated oven for 25 minutes per pound, or until a meat thermometer reads 135°F for medium-rare (adjust cooking time for desired doneness).
6. While roasting, baste the lamb occasionally with the wine from the pan to keep it juicy and flavorful.
7. Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
8. Garnish with fresh rosemary sprigs and serve.

This herb-crusted Easter lamb roast is an elegant and flavorful choice for your holiday meal. The combination of garlic, rosemary, and thyme gives the lamb a savory depth of flavor, while the mustard and lemon zest add a bright note. The wine basting ensures the roast stays moist, resulting in a tender, succulent dish. It’s the perfect centerpiece for an Easter dinner, offering a balance of richness and freshness that will impress your guests.

Apricot-Glazed Easter Lamb Roast

This sweet and savory apricot-glazed lamb roast combines the rich flavor of lamb with a tangy, caramelized apricot glaze. The glaze is made from apricot preserves, mustard, and herbs, offering a beautiful balance to the lamb’s natural richness. Perfect for a festive Easter dinner, this recipe is both easy to prepare and full of flavor.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 3/4 cup apricot preserves
• 2 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small saucepan, combine the apricot preserves, Dijon mustard, balsamic vinegar, and garlic. Simmer over medium heat for 5-7 minutes until it thickens slightly, then remove from heat and stir in the chopped mint and parsley.
3. Season the lamb with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until golden brown (about 3-4 minutes per side).
4. Transfer the lamb to a roasting pan and brush generously with the apricot glaze.
5. Roast the lamb for 20-25 minutes per pound, or until it reaches the desired doneness (135°F for medium-rare).
6. During the last 15 minutes of roasting, brush the lamb with more glaze to ensure a thick, caramelized coating.
7. Once cooked, remove the lamb from the oven and let it rest for 10 minutes before slicing.
8. Serve with additional apricot glaze on the side and garnish with fresh mint and parsley.

The apricot-glazed Easter lamb roast is a delightful combination of sweet and savory flavors that complement the lamb’s natural richness. The glaze adds a tangy sweetness that perfectly balances the meat, making each bite irresistible. It’s a unique twist on traditional lamb roasts, bringing a festive and fresh flavor profile to your Easter dinner. The combination of mint and parsley adds brightness, making this roast a beautiful and flavorful dish for any occasion.

Mediterranean-Inspired Lamb Roast with Olive Tapenade

Bring a taste of the Mediterranean to your Easter table with this Mediterranean-inspired lamb roast. Topped with a vibrant olive tapenade, this recipe features bold flavors of olives, capers, garlic, and lemon that complement the richness of the lamb. It’s a stunning, flavorful roast that’s both sophisticated and simple to prepare.

Ingredients:

• 1 whole leg of lamb (about 5 lbs)
• 1/2 cup Kalamata olives, pitted
• 1/4 cup green olives, pitted
• 2 tbsp capers
• 3 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp red wine vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a food processor, combine the Kalamata olives, green olives, capers, garlic, oregano, parsley, lemon juice, olive oil, and red wine vinegar. Pulse until the mixture is finely chopped and forms a chunky paste.
3. Season the lamb generously with salt and pepper, then rub the olive tapenade mixture all over the lamb.
4. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides until browned (about 4-5 minutes per side).
5. Transfer the skillet to the preheated oven and roast the lamb for 25 minutes per pound, or until it reaches your preferred doneness (135°F for medium-rare).
6. Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
7. Serve with any remaining tapenade on the side, and garnish with fresh herbs if desired.

This Mediterranean-inspired lamb roast with olive tapenade is a flavorful and sophisticated option for Easter. The tapenade adds a burst of bold flavors, with the briny olives and capers complementing the lamb’s natural richness. The combination of lemon and garlic brings brightness, making each bite memorable. Perfect for those who want to try something a little different for Easter, this dish is sure to impress and leave guests craving more.

Mustard and Herb-Crusted Easter Lamb Roast

This mustard and herb-crusted lamb roast is a fantastic way to prepare a succulent, tender roast for Easter. The tangy Dijon mustard combined with fresh herbs forms a flavorful crust that enhances the lamb’s natural richness. It’s a classic yet elevated dish that will impress your guests with its bold flavors and perfectly roasted meat.

Ingredients:

• 1 bone-in leg of lamb (about 5 lbs)
• 3 tbsp Dijon mustard
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon zest
• Salt and pepper to taste
• 1 cup vegetable broth (for basting)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine Dijon mustard, rosemary, thyme, garlic, lemon zest, salt, and pepper.
3. Rub the mustard and herb mixture all over the lamb, making sure it’s evenly coated.
4. Heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides for about 4-5 minutes, until browned.
5. Transfer the lamb to a roasting pan and pour the vegetable broth into the pan.
6. Roast the lamb for 25 minutes per pound, or until it reaches an internal temperature of 135°F for medium-rare.
7. Baste the lamb with the broth every 20 minutes to keep it moist.
8. Once cooked, remove the lamb from the oven and let it rest for 10 minutes before carving.
9. Slice and serve with pan juices.

The mustard and herb crust gives this Easter lamb roast a flavorful and aromatic exterior, which pairs beautifully with the tender, juicy meat inside. The Dijon mustard adds a delightful tang that balances the richness of the lamb, while the fresh herbs and garlic infuse the roast with a savory depth of flavor. The result is a perfectly roasted lamb, moist and flavorful, that will be the star of your Easter feast. This dish is simple yet impressive, perfect for any celebratory meal.

Lemon and Garlic Butter Easter Lamb Roast

This lemon and garlic butter lamb roast is a tender, flavorful dish with a refreshing twist. The lemon and garlic butter mixture creates a rich, aromatic coating that infuses the lamb with a tangy, buttery flavor. This roast is perfect for Easter, offering a balanced combination of citrus and savory notes that will make your guests’ taste buds sing.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup chicken broth (for basting)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the softened butter, garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper to make a lemon-garlic butter mixture.
3. Rub the butter mixture all over the lamb, making sure it’s evenly coated.
4. Heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides for about 4-5 minutes until golden brown.
5. Transfer the lamb to a roasting pan and pour the chicken broth into the pan.
6. Roast the lamb for 20-25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
7. Baste the lamb with the pan juices every 20 minutes to keep it moist and flavorful.
8. Once done, remove the lamb from the oven and let it rest for 10 minutes before slicing.
9. Serve with the pan juices and garnish with additional rosemary or thyme if desired.

The lemon and garlic butter lamb roast is a showstopper, offering bright, fresh flavors that complement the rich taste of the lamb. The butter creates a luxurious, tender roast, while the lemon and herbs provide an uplifting balance. The result is a perfectly cooked lamb roast that’s both aromatic and flavorful. This dish is ideal for Easter, bringing a burst of freshness to the table while remaining rich and satisfying. It’s a crowd-pleaser that will leave everyone asking for the recipe.

Red Wine and Rosemary Braised Lamb Roast

For a melt-in-your-mouth lamb roast with deep, complex flavors, this red wine and rosemary braised lamb roast is a fantastic choice. The lamb is slow-cooked in a rich red wine sauce, infused with garlic and rosemary. The slow braising process ensures the lamb becomes incredibly tender and flavorful, making it an ideal choice for an elegant Easter dinner.

Ingredients:

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

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Season the lamb with salt and pepper.
3. Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side. Remove the lamb from the pot and set it aside.
4. Add the chopped onion and garlic to the pot and sauté until softened, about 3-4 minutes.
5. Stir in the tomato paste, red wine, and beef broth, scraping up any browned bits from the bottom of the pot.
6. Return the lamb to the pot and add the rosemary sprigs. Bring the liquid to a simmer.
7. Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb for about 3-4 hours, or until the meat is tender and easily pulls away from the bone.
8. Remove the lamb from the oven and let it rest for 10 minutes before carving.
9. Serve the lamb with the braised vegetables and pan juices.

The red wine and rosemary braised lamb roast is a luxurious dish that is perfect for Easter or any special occasion. The slow-braising technique allows the lamb to become incredibly tender and infuses it with the deep, complex flavors of the wine, garlic, and rosemary. The result is a rich, flavorful roast that pairs beautifully with mashed potatoes or roasted vegetables. This recipe might take a bit of time, but the end result is well worth the effort, delivering a hearty, comforting, and delicious meal that your guests will rave about.

Herb and Garlic Stuffed Easter Lamb Roast

For an Easter lamb roast that’s full of flavor and elegance, try this herb and garlic stuffed leg of lamb. The tender lamb is filled with a mixture of garlic, fresh herbs, and breadcrumbs, then roasted to perfection. The stuffing keeps the lamb juicy and imparts additional layers of flavor with every bite. This dish is a showstopper that will leave your guests in awe.

Ingredients:

• 1 boneless leg of lamb (about 4-5 lbs)
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup white wine (for roasting)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the lamb by making a horizontal cut along the center, then open it up flat like a book.
3. In a bowl, mix the garlic, parsley, rosemary, thyme, breadcrumbs, Parmesan, olive oil, salt, and pepper to create the stuffing mixture.
4. Spread the stuffing evenly over the inside of the lamb.
5. Roll the lamb back into its original shape and tie it securely with kitchen twine.
6. Season the outside of the lamb with salt and pepper.
7. Heat a large skillet over medium-high heat and sear the lamb on all sides until browned, about 4-5 minutes.
8. Transfer the lamb to a roasting pan and pour the white wine into the pan.
9. Roast the lamb for about 20-25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
10. Let the lamb rest for 10 minutes before slicing.

The herb and garlic stuffed lamb roast is a delicious and visually stunning dish that’s perfect for Easter. The stuffing adds a wonderful texture and flavor to the lamb, making every slice an experience. The combination of fresh herbs and garlic gives the lamb an aromatic richness, while the Parmesan and breadcrumbs add depth and substance. This recipe creates a beautifully roasted, juicy lamb that will become a family favorite for years to come.

Mint and Pistachio Crusted Easter Lamb Roast

Mint and pistachio are a perfect pairing with lamb, and this mint and pistachio crusted Easter lamb roast brings out the best of both flavors. The mint provides a refreshing and vibrant note, while the pistachios create a crunchy, nutty crust. This combination enhances the natural richness of the lamb and gives it a beautiful, unique twist for your Easter meal.

Ingredients:

• 1 leg of lamb (about 5 lbs), bone-in or boneless
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup pistachios, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a food processor, pulse the mint, pistachios, garlic, and lemon zest until finely chopped. Add olive oil and Dijon mustard, then season with salt and pepper. Blend until it forms a thick paste.
3. Season the lamb with salt and pepper, then rub the mint and pistachio paste all over the surface of the lamb.
4. Heat a large skillet over medium-high heat and sear the lamb on all sides for about 4-5 minutes, until golden brown.
5. Transfer the lamb to a roasting pan and roast for 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
6. Remove from the oven and allow the lamb to rest for 10 minutes before carving.
7. Serve with roasted vegetables or a fresh salad.

This mint and pistachio crusted lamb roast is an exciting twist on a traditional Easter dish. The fresh mint provides a zesty contrast to the richness of the lamb, while the pistachios add an irresistible crunch and nutty flavor. Together, they create a crust that enhances the lamb’s tenderness and depth. Whether served with roasted vegetables or a light salad, this dish is sure to be a standout at your Easter dinner table. It’s an elegant and refreshing take on a classic lamb roast that will impress everyone at your celebration.

Spiced Moroccan-Inspired Lamb Roast for Easter

This Moroccan-inspired spiced lamb roast is a flavorful, aromatic dish that combines warm spices with the savory taste of lamb. With a blend of cumin, coriander, cinnamon, and garlic, this lamb is bursting with deep, earthy flavors. The roast is perfect for those who enjoy bold and exotic flavors and want to bring something different to their Easter table.

Ingredients:

• 1 bone-in leg of lamb (about 4-5 lbs)
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 1 tbsp ground cinnamon
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh cilantro, chopped
• 1 tbsp honey
• Salt and pepper to taste
• 1/2 cup chicken broth (for basting)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine cumin, coriander, cinnamon, garlic, olive oil, honey, salt, and pepper to form a paste.
3. Rub the spice paste all over the lamb, ensuring it’s fully coated.
4. Heat a large skillet over medium-high heat and sear the lamb on all sides until browned, about 4-5 minutes per side.
5. Transfer the lamb to a roasting pan, pour the chicken broth into the pan, and cover the lamb loosely with aluminum foil.
6. Roast the lamb for about 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
7. Baste the lamb with the pan juices every 30 minutes to keep it moist.
8. Remove the lamb from the oven and allow it to rest for 10 minutes before slicing.
9. Garnish with fresh cilantro before serving.

This Moroccan-inspired lamb roast is an adventurous and aromatic option for Easter. The combination of warm spices like cumin, coriander, and cinnamon provides a unique depth of flavor that perfectly complements the lamb. The honey adds a subtle sweetness, balancing out the spices and enhancing the overall richness of the dish. The lamb comes out perfectly tender and flavorful, and the fragrant spices will fill your kitchen with a mouthwatering aroma. This roast is a great choice if you’re looking to spice up your traditional Easter meal with something exotic and full of bold flavors.

Lemon and Rosemary Roasted Easter Lamb

Lemon and rosemary are a classic combination that works beautifully with lamb, creating a fresh and fragrant roast perfect for Easter. This recipe takes full advantage of the natural flavors of the lamb, enhanced by the aromatic infusion of rosemary and the bright, zesty lemon. The result is a tender, juicy lamb with a crisp exterior and a delightful citrusy undertone that is sure to be a hit at your Easter feast.

Ingredients:

• 1 bone-in leg of lamb (about 5 lbs)
• 4 sprigs fresh rosemary, chopped
• Zest of 2 lemons
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1/2 cup white wine (for roasting)
• 1/4 cup fresh lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine rosemary, lemon zest, garlic, Dijon mustard, olive oil, salt, and pepper. Stir well to create a paste.
3. Rub the paste all over the leg of lamb, ensuring it is evenly coated. Let the lamb marinate for at least 30 minutes to allow the flavors to meld.
4. Place the lamb on a roasting rack in a roasting pan. Pour the white wine into the pan.
5. Roast the lamb for 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
6. Halfway through the roasting time, baste the lamb with the pan juices and pour the lemon juice over the lamb for added flavor.
7. Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before slicing.

The lemon and rosemary roasted lamb is a wonderfully refreshing and aromatic dish that brings out the best in lamb. The zesty lemon and fragrant rosemary complement the rich meat, while the Dijon mustard adds a subtle tang. The result is a well-balanced roast with a beautiful golden crust and a juicy interior. This dish will undoubtedly become a crowd favorite at your Easter gathering, offering a delightful twist on the classic roast lamb.

Balsamic Glazed Easter Lamb Roast

For a tangy, slightly sweet twist on the traditional Easter lamb, try this balsamic glazed lamb roast. The rich balsamic vinegar caramelizes during roasting, creating a glossy, flavorful coating that enhances the lamb’s natural taste. With the addition of garlic, rosemary, and a touch of honey, this dish combines savory, sweet, and acidic notes to create a perfect balance of flavors.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together balsamic vinegar, honey, garlic, rosemary, olive oil, salt, and pepper to make the glaze.
3. Rub the lamb with salt and pepper, then drizzle the balsamic glaze over the lamb, coating it evenly.
4. Heat a large skillet over medium-high heat and sear the lamb on all sides for about 3-4 minutes per side until browned.
5. Transfer the lamb to a roasting pan and pour any remaining glaze over the top.
6. Roast the lamb for 20-25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
7. During the last 15 minutes of roasting, baste the lamb with the pan juices to enhance the flavor and color.
8. Remove the lamb from the oven and allow it to rest for 10 minutes before slicing.

The balsamic glazed lamb roast offers a unique combination of savory and sweet flavors that elevate the traditional Easter lamb. The tangy balsamic vinegar, combined with the honey and rosemary, creates a complex glaze that coats the lamb in a caramelized finish. Each bite is bursting with flavor, and the lamb stays tender and juicy throughout the roasting process. This recipe is perfect for anyone seeking a slightly sweet yet savory variation on the classic Easter roast, and it pairs wonderfully with a variety of side dishes.

Garlic and Dijon Mustard Crusted Easter Lamb

A garlic and Dijon mustard crust transforms the leg of lamb into a bold, flavorful dish that’s perfect for any Easter table. The sharpness of Dijon mustard combined with the aromatic garlic creates a crust that caramelizes as it roasts, giving the lamb a beautiful golden finish. This simple yet impactful crust allows the lamb’s natural flavors to shine while adding a burst of savory goodness.

Ingredients:

• 1 leg of lamb (about 5 lbs), bone-in or boneless
• 6 cloves garlic, minced
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup white wine (for basting)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the garlic, Dijon mustard, olive oil, thyme, salt, and pepper to form a thick paste.
3. Rub the garlic and Dijon mixture all over the surface of the lamb, ensuring it is fully coated.
4. Place the lamb on a roasting rack in a roasting pan and pour the white wine into the pan.
5. Roast the lamb for about 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
6. During the roasting process, baste the lamb with the pan juices every 30 minutes to keep it moist and enhance the flavor.
7. Remove the lamb from the oven, let it rest for 10 minutes, then slice and serve.

The garlic and Dijon mustard crusted lamb is a flavorful and aromatic way to prepare lamb for Easter. The sharp, tangy mustard creates a rich, golden crust that locks in the lamb’s juices, while the garlic and thyme provide a fragrant depth of flavor. The result is a perfectly roasted lamb that is juicy on the inside and crisp on the outside. This dish is ideal for anyone who loves bold flavors, making it a memorable centerpiece for your Easter feast.

Herb-Crusted Rack of Lamb for Easter

A rack of lamb is an elegant choice for Easter, and this herb-crusted version will make a stunning centerpiece. Coated with a fragrant blend of fresh herbs, garlic, and breadcrumbs, the rack turns golden and crispy as it roasts, while the lamb remains tender and juicy inside. The earthy herbs, combined with a touch of lemon zest and olive oil, enhance the natural flavor of the lamb, making it the perfect dish for an Easter feast.

Ingredients:

• 1 rack of lamb (about 2 lbs), frenched
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/2 cup fresh breadcrumbs
• 4 cloves garlic, minced
• Zest of 1 lemon
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 tbsp Dijon mustard
• 1/4 cup white wine (for roasting)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the rosemary, thyme, breadcrumbs, garlic, lemon zest, olive oil, salt, and pepper. Stir until well combined.
3. Season the lamb rack with salt and pepper, then rub the Dijon mustard all over the surface of the lamb.
4. Press the breadcrumb and herb mixture onto the lamb, ensuring an even coating.
5. Place the lamb on a roasting rack in a roasting pan. Pour the white wine into the pan.
6. Roast the lamb for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F.
7. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing into individual chops.

The herb-crusted rack of lamb is an absolutely delicious and impressive dish for Easter. The crunchy, flavorful crust pairs beautifully with the tender lamb inside, while the lemon zest adds a refreshing note. The fresh herbs elevate the dish to another level, making each bite full of fragrance and flavor. With its elegant presentation and complex flavors, this lamb is sure to be a standout centerpiece at your Easter meal.

Mediterranean Roasted Lamb with Olives and Tomatoes

This Mediterranean-inspired roasted lamb combines the bold flavors of olives, tomatoes, and garlic, creating a mouthwatering dish that’s perfect for Easter. The lamb roasts in a fragrant mixture of olive oil, herbs, and vegetables, infusing the meat with rich, savory flavors. The combination of briny olives and sweet tomatoes balances the richness of the lamb, making it a vibrant, satisfying dish for any celebration.

Ingredients:

• 1 boneless leg of lamb (about 4-5 lbs)
• 1 cup Kalamata olives, pitted and halved
• 1 pint cherry tomatoes, halved
• 6 cloves garlic, minced
• 2 tbsp fresh oregano, chopped
• 1/4 cup olive oil
• 1/4 cup red wine
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the olive oil, garlic, oregano, red pepper flakes (if using), salt, and pepper. Rub this mixture all over the lamb, coating it thoroughly.
3. Place the lamb in a roasting pan. Arrange the olives and tomatoes around the lamb.
4. Pour the red wine into the pan and cover with aluminum foil.
5. Roast the lamb for 25 minutes per pound, or until it reaches an internal temperature of 135°F for medium-rare.
6. During the last 15 minutes of roasting, remove the foil and allow the lamb to brown and the vegetables to caramelize.
7. Once cooked, remove the lamb from the oven and let it rest for 10 minutes before slicing.
8. Garnish with chopped parsley and serve with the roasted olives and tomatoes.

The Mediterranean roasted lamb with olives and tomatoes brings a burst of sunshine to your Easter dinner table. The salty olives, sweet tomatoes, and fragrant herbs meld together during roasting, creating a flavorful sauce that complements the rich lamb. The dish is perfect for those who enjoy bold, tangy flavors, and the addition of fresh parsley adds a burst of color and freshness. This recipe is sure to impress and will make your Easter celebration feel like a Mediterranean feast.

Smoked Easter Lamb with Rosemary and Garlic

For a unique twist on the classic Easter roast, try smoking your lamb for a deep, smoky flavor that is irresistible. This smoked lamb is marinated with a mixture of rosemary, garlic, and olive oil, which infuses the meat with aromatic flavors. The slow smoking process results in a tender, juicy lamb with a rich, smoky exterior that makes it the perfect alternative to traditional oven-roasted lamb.

Ingredients:

• 1 whole leg of lamb (about 5 lbs)
• 4 sprigs fresh rosemary, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup white wine (for basting)
• 2 cups wood chips (preferably hickory or oak)

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak the wood chips in water for about 30 minutes.
2. In a small bowl, mix the rosemary, garlic, olive oil, salt, and pepper to create a marinade.
3. Rub the marinade all over the leg of lamb, ensuring it is well-coated. Allow the lamb to marinate for at least 1 hour (overnight for best results).
4. Place the lamb in the smoker, using indirect heat. Add the soaked wood chips to the smoker box.
5. Smoke the lamb for about 4-5 hours, or until the internal temperature reaches 135°F for medium-rare.
6. Baste the lamb with white wine every hour to keep it moist and flavorful.
7. Once cooked, remove the lamb from the smoker and let it rest for 10 minutes before slicing.

Smoking the lamb adds a wonderful depth of flavor that enhances the natural richness of the meat. The rosemary and garlic marinade infuses the lamb with earthy, aromatic flavors, while the slow smoking process ensures a tender, juicy roast with a beautifully smoky crust. This smoked lamb is a fantastic alternative to traditional roasting and offers a unique flavor profile that will wow your guests at Easter. Whether you’re an experienced smoker or a novice, this recipe is a guaranteed success.

Note: More recipes are coming soon!