50+ Easy and Irresistible Italian Easter Lamb Recipes to Try This Year

Easter is a time for family, tradition, and, of course, delicious food. One of the most beloved and iconic dishes for Easter celebrations in Italy is lamb.

The tender, succulent meat is often prepared with aromatic herbs, fragrant spices, and fresh ingredients, making it the perfect centerpiece for an Easter feast.

Whether roasted, grilled, or slow-cooked, Italian Easter lamb recipes are as diverse as the regions of Italy themselves.

From the classic rosemary and garlic rub to creative combinations featuring artichokes, saffron, and citrus, these lamb dishes offer a rich and flavorful experience that will delight your guests and elevate your holiday meal.

If you’re searching for new ideas to impress your family this Easter, look no further. Here, we’ve gathered over 50 Italian Easter lamb recipes that capture the essence of Italian cuisine, perfect for any occasion.

50+ Easy and Irresistible Italian Easter Lamb Recipes to Try This Year

With so many variations of Italian Easter lamb recipes, there is a dish for every palate and preference.

Whether you’re looking for a traditional preparation with rosemary and garlic, or something more unique like a lamb crusted with pistachios and saffron, these recipes provide a fantastic starting point for your Easter celebrations.

The versatility of lamb and the rich, flavorful ingredients in Italian cuisine ensure that your meal will be memorable, no matter which recipe you choose.

So, gather your ingredients, bring the family together, and enjoy these delectable Italian Easter lamb dishes that are sure to become a cherished part of your holiday traditions.

Italian Easter Lamb with Rosemary and Garlic

This classic Italian Easter dish combines tender lamb with the fragrant flavors of rosemary, garlic, and olive oil. It’s a beloved recipe in many Italian homes, especially around Easter time. The slow-roasting method ensures the lamb remains juicy, while the aromatic herbs create a mouthwatering aroma and rich flavor.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup dry white wine
• 1 cup chicken broth
• 2 tablespoons butter

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and pepper to create a paste.
3. Rub the paste all over the lamb, making sure it is evenly coated. Let the lamb marinate for at least 30 minutes, or overnight for more intense flavor.
4. Heat a large ovenproof skillet over medium-high heat. Sear the lamb on all sides for about 4-5 minutes until browned.
5. Once seared, transfer the skillet to the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
6. While the lamb roasts, prepare the sauce by placing the skillet back over medium heat. Add the wine, chicken broth, and butter. Simmer for about 5-7 minutes, scraping the browned bits from the pan for added flavor.
7. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve with the pan sauce poured over the top.

This Easter lamb recipe is the epitome of Italian comfort food. The combination of rosemary and garlic with tender lamb creates a symphony of flavors that’s perfect for any festive gathering. Whether served with roasted vegetables or a side of potatoes, this dish will make your Easter feast memorable.

Italian Easter Lamb with Artichokes and Olives

This recipe highlights the flavors of artichokes and olives, which are typical of Italian cooking. The combination of tender lamb and tangy olives, paired with the earthy sweetness of artichokes, results in a dish that’s both hearty and elegant, perfect for the Easter table.

Ingredients:

• 1 bone-in leg of lamb (about 5 lbs)
• 6 artichokes, cleaned and cut into quarters
• 1/2 cup green olives, pitted and halved
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 1 cup white wine
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large roasting pan, heat the olive oil over medium heat. Brown the lamb on all sides for about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the garlic, artichokes, and olives. Sauté for about 3 minutes until fragrant.
4. Place the lamb back in the pan and pour in the white wine and chicken broth. Sprinkle the oregano and parsley over the lamb. Season with salt and pepper.
5. Cover the pan with aluminum foil and roast in the preheated oven for 1.5 to 2 hours, or until the lamb is tender and the internal temperature reaches 145°F.
6. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before carving. Serve with the artichokes and olives from the roasting pan.

The artichokes and olives bring a distinct Mediterranean flair to this dish. The lamb absorbs all the rich flavors of the ingredients, creating a succulent and delicious centerpiece for your Easter meal. The contrast of the tender lamb with the slightly tangy olives and delicate artichokes makes this dish both refreshing and indulgent.

Italian Easter Lamb Stew with Peas and Carrots

This hearty stew offers a more casual take on the traditional Italian Easter lamb dish. The combination of lamb, peas, and carrots in a savory broth creates a satisfying meal that can be enjoyed with crusty bread. It’s a comforting dish that evokes the warmth and spirit of Italian family gatherings.

Ingredients:

• 2 lbs lamb shoulder, cut into cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 carrots, peeled and sliced
• 1 cup frozen peas
• 4 cups beef broth
• 1/2 cup dry white wine
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Brown the lamb cubes in batches, ensuring they are seared on all sides. Remove the lamb and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Return the lamb to the pot along with the carrots, peas, beef broth, white wine, oregano, salt, and pepper. Bring the mixture to a boil.
4. Lower the heat to a simmer, cover, and cook for about 1.5 to 2 hours, until the lamb is tender and the vegetables are cooked through.
5. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

This lamb stew is perfect for those who prefer a comforting, one-pot meal. The lamb becomes melt-in-your-mouth tender, and the peas and carrots add sweetness and color to the dish. It’s an ideal option for an Easter meal that’s a bit different from the traditional roasted lamb, offering a cozy and fulfilling experience.

Italian Easter Lamb with Mint and Lemon

This Italian Easter lamb recipe is infused with the refreshing flavors of mint and lemon, creating a vibrant dish that’s perfect for spring celebrations. The lamb is tender and juicy, while the mint and lemon add a burst of freshness that complements the richness of the meat.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 2 tablespoons fresh mint, chopped
• 2 lemons (zested and juiced)
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dry white wine
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the chopped mint, lemon zest, lemon juice, minced garlic, olive oil, Dijon mustard, salt, and pepper. Mix until it forms a paste.
3. Rub the paste all over the lamb, ensuring it’s evenly coated. Let it marinate for at least 30 minutes to allow the flavors to meld.
4. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides for about 5 minutes until browned.
5. Transfer the skillet to the oven and roast for 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
6. While the lamb roasts, prepare the sauce by placing the skillet over medium heat. Add the white wine and chicken broth. Stir to deglaze the pan, scraping up any browned bits. Simmer for about 5-7 minutes.
7. Once the lamb is done, remove it from the oven and let it rest for 10 minutes. Serve the lamb slices with the sauce poured over the top.

This dish beautifully balances the rich, savory flavor of lamb with the brightness of lemon and mint. It’s a perfect option for Easter when you want something light yet satisfying. The herbaceous freshness from the mint and citrusy zing from the lemon create a wonderfully fragrant dish that will impress your guests.

Italian Easter Lamb with Garlic and Vinegar Sauce

A tangy and bold take on the classic lamb roast, this recipe incorporates a garlic and vinegar sauce that enhances the lamb’s natural flavors. The vinegar adds a delightful tang, making the lamb incredibly flavorful and a perfect contrast to the richness of the meat.

Ingredients:

• 1 whole leg of lamb (about 5 lbs)
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dry red wine
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the minced garlic, red wine vinegar, olive oil, rosemary, salt, and pepper to create a marinade.
3. Rub the marinade over the entire leg of lamb and let it sit for at least 30 minutes (or refrigerate overnight for deeper flavor).
4. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides until browned, about 5-7 minutes.
5. Pour the red wine and chicken broth into the skillet, ensuring the lamb is partially submerged in the liquid. Transfer the skillet to the oven and roast for 2-2.5 hours, or until the internal temperature reaches 145°F.
6. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing.
7. While the lamb rests, return the skillet to the stovetop. Bring the sauce to a simmer and cook for 5-7 minutes, reducing it slightly. Pour the sauce over the sliced lamb before serving.

This recipe offers a tangy twist on the traditional lamb roast, with the garlic and vinegar sauce creating a perfect balance of bold flavors. It’s an ideal dish for those who enjoy their lamb with a bit of acidity and complexity. Paired with roasted potatoes or a fresh salad, this lamb will be a standout centerpiece at your Easter table.

Italian Easter Lamb with Peppers and Potatoes

This rustic Italian lamb recipe is made with sweet bell peppers, tender potatoes, and a hearty, flavorful lamb roast. The combination of these ingredients creates a comforting, satisfying dish that’s perfect for Easter. The peppers and potatoes soak up the juices from the lamb, resulting in a delicious, flavorful accompaniment to the main dish.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 2 bell peppers, sliced
• 4 medium potatoes, peeled and cut into cubes
• 1 onion, sliced
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegetable broth
• 1 cup dry white wine

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large ovenproof skillet over medium heat. Sear the lamb on all sides for about 5 minutes, then remove and set aside.
3. In the same skillet, sauté the onion and garlic until softened. Add the bell peppers and potatoes and cook for another 5 minutes, stirring occasionally.
4. Sprinkle the chopped thyme over the vegetables and season with salt and pepper. Return the lamb to the skillet, placing it on top of the vegetables.
5. Pour the vegetable broth and white wine over the lamb and vegetables, ensuring some of the liquid reaches the bottom of the pan. Cover with foil and transfer to the oven.
6. Roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 145°F.
7. Remove from the oven and let the lamb rest for 10 minutes before carving. Serve the lamb with the peppers and potatoes on the side.

This dish offers a wonderful balance of tender lamb, sweet bell peppers, and creamy potatoes. The flavors are rich, savory, and comforting—perfect for a family-style Easter meal. The lamb’s juices infuse the vegetables, making each bite a flavorful experience, and the hearty potatoes make it a satisfying dish to serve alongside fresh spring vegetables.

Italian Easter Lamb with Fennel and Garlic

This Italian Easter lamb dish is infused with the distinctive flavor of fennel and garlic. The fennel adds a slight aniseed sweetness that pairs wonderfully with the rich, tender lamb. It’s a dish that combines bold flavors with simplicity, ideal for an elegant and flavorful Easter celebration.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 2 fennel bulbs, sliced
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the minced garlic, olive oil, thyme, salt, and pepper to form a paste.
3. Rub the paste generously all over the lamb. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
4. Heat a large ovenproof skillet over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side.
5. Remove the lamb from the skillet and set aside. In the same skillet, add the fennel slices and sauté for about 5 minutes, until slightly softened.
6. Return the lamb to the skillet, placing it on top of the fennel. Pour in the white wine, chicken broth, and lemon juice. Cover the skillet with foil and transfer to the oven.
7. Roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 145°F. Check occasionally to ensure the fennel does not burn.
8. Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes. Serve the lamb with the fennel and pan sauce spooned over the top.

The combination of fennel and garlic infuses the lamb with a unique and aromatic flavor that’s perfect for Easter. The fennel becomes tender and caramelized, adding a subtle sweetness that pairs beautifully with the savory lamb. This dish is both aromatic and satisfying, perfect for those who enjoy an adventurous flavor profile.

Italian Easter Lamb with Tomatoes and Basil

This simple yet flavorful Italian Easter lamb recipe highlights the freshness of tomatoes and basil, creating a bright and fragrant dish. The lamb is cooked slowly with ripe tomatoes, and the basil adds a fresh, herbal note that brings the whole dish together.

Ingredients:

• 1 bone-in leg of lamb (about 5 lbs)
• 4 large tomatoes, chopped
• 1/2 cup fresh basil leaves, chopped
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dry white wine
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the minced garlic, olive oil, balsamic vinegar, salt, and pepper. Rub this mixture over the lamb, ensuring it’s well-coated. Let it marinate for at least 30 minutes or refrigerate overnight.
3. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides until browned, about 5-6 minutes.
4. Remove the lamb from the skillet and set aside. In the same pan, add the chopped tomatoes and cook for about 3-4 minutes until they begin to break down.
5. Return the lamb to the skillet and pour in the white wine and chicken broth. Sprinkle the chopped basil over the lamb and tomatoes.
6. Cover the skillet with foil and place it in the oven. Roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 145°F for medium-rare.
7. Remove the lamb from the oven and let it rest for 10 minutes. Serve with the roasted tomatoes and basil sauce spooned over the top.

This dish is a celebration of fresh, vibrant flavors. The juicy tomatoes meld perfectly with the richness of the lamb, and the fragrant basil adds a fresh, herbaceous finish. It’s a bright, summery Easter lamb recipe that’s perfect for those who love the combination of fresh ingredients with tender roasted meat.

Italian Easter Lamb with Mushrooms and Cream Sauce

For those who enjoy a rich and creamy dish, this Italian Easter lamb recipe with mushrooms and a velvety cream sauce offers an indulgent twist on the traditional roast. The earthiness of the mushrooms pairs perfectly with the lamb, while the cream sauce adds depth and a luxurious texture to the dish.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 2 cups mixed mushrooms (such as cremini, button, and shiitake), sliced
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dry white wine
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the minced garlic, olive oil, fresh thyme, salt, and pepper. Rub this mixture generously over the lamb and let it marinate for 30 minutes.
3. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides until browned, about 4-5 minutes per side.
4. Remove the lamb from the skillet and set aside. In the same skillet, add the sliced mushrooms and sauté until they are browned and softened, about 5-6 minutes.
5. Add the white wine to the skillet, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
6. Return the lamb to the skillet and transfer the pan to the oven. Roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 145°F for medium-rare.
7. While the lamb is roasting, make the cream sauce. In a small saucepan, combine the heavy cream and Dijon mustard, simmering over low heat for 5-7 minutes until the sauce thickens.
8. Once the lamb is done, remove it from the oven and let it rest for 10 minutes. Serve the lamb with the mushrooms and a drizzle of the cream sauce over the top, garnished with fresh parsley.

This dish is rich, comforting, and full of earthy flavors. The mushrooms complement the lamb perfectly, and the creamy mustard sauce adds an indulgent finish that makes the dish feel luxurious. It’s an elegant choice for Easter when you want something hearty and rich to impress your guests.

Italian Easter Lamb with Pesto and Roasted Vegetables

This vibrant Italian Easter lamb recipe features a flavorful basil pesto that is spread over the lamb, infusing it with aromatic herbs and garlic. Paired with roasted vegetables such as carrots, potatoes, and zucchini, it creates a festive and well-rounded dish perfect for Easter celebrations.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 1/4 cup pesto (store-bought or homemade)
• 4 carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into cubes
• 1 zucchini, sliced
• 1/4 cup olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 1/2 cup vegetable broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the lamb with the pesto, covering it completely. Let the lamb marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.
3. In a large roasting pan, toss the carrots, potatoes, and zucchini with olive oil, rosemary, salt, and pepper.
4. Place the marinated lamb on top of the vegetables and pour the white wine and vegetable broth into the pan.
5. Cover the roasting pan with foil and roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 145°F for medium-rare.
6. Remove the foil during the last 20 minutes of roasting to allow the lamb and vegetables to brown.
7. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve with the roasted vegetables on the side.

This dish offers a perfect balance of fresh herbaceous flavors from the pesto and the roasted sweetness of the vegetables. The lamb, coated in the vibrant pesto, becomes succulent and aromatic. It’s an ideal choice for a colorful and flavorful Easter meal.

Italian Easter Lamb with Orange and Cinnamon

For a more exotic take on the traditional Easter lamb, this recipe incorporates the warming flavors of orange and cinnamon, giving the lamb a subtly sweet and aromatic profile. It’s a refreshing, citrusy approach that’s perfect for springtime gatherings.

Ingredients:

• 1 boneless leg of lamb (about 5 lbs)
• Zest and juice of 2 oranges
• 1 cinnamon stick
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dry white wine
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the orange zest, orange juice, minced garlic, olive oil, honey, salt, and pepper to make a marinade.
3. Rub the marinade over the entire lamb, making sure it’s evenly coated. Let it marinate for at least 30 minutes, or refrigerate overnight for a more intense flavor.
4. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides until browned, about 5-7 minutes.
5. Add the cinnamon stick to the skillet and pour in the white wine and chicken broth. Stir to combine and bring to a simmer.
6. Cover the skillet with foil and place it in the oven. Roast the lamb for about 1.5 to 2 hours, or until it reaches an internal temperature of 145°F for medium-rare.
7. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve the lamb with the pan sauce and cinnamon stick for garnish.

This lamb dish is a perfect blend of fresh citrus and the warmth of cinnamon, making it a unique and flavorful choice for Easter. The sweetness from the honey and orange juice balances the richness of the lamb, creating a sophisticated and aromatic meal that will leave your guests asking for seconds.

Italian Easter Lamb with Capers and Anchovies

This Italian Easter lamb recipe is inspired by the bold flavors of Mediterranean cuisine, using capers and anchovies to create a savory, umami-packed sauce that elevates the lamb to new heights. The briny capers and rich anchovies perfectly complement the tender lamb, making this dish a standout on any Easter table.

Ingredients:

• 1 whole leg of lamb (about 5 lbs)
• 4 garlic cloves, minced
• 2 tablespoons capers, drained and chopped
• 4 anchovy fillets, chopped
• 1/4 cup olive oil
• 1/4 cup dry white wine
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the minced garlic, capers, anchovies, olive oil, salt, and pepper to create a paste.
3. Rub the paste generously all over the lamb and let it marinate for at least 30 minutes.
4. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides until browned, about 6-8 minutes.
5. Once seared, remove the lamb and set aside. In the same skillet, add the white wine and chicken broth, stirring to deglaze the pan and scrape up any browned bits.
6. Return the lamb to the skillet, cover with foil, and place in the oven. Roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 145°F.
7. Once the lamb is done, remove it from the oven and let it rest for 10 minutes. Drizzle the pan sauce over the lamb and sprinkle with fresh parsley and lemon juice before serving.

This dish offers bold Mediterranean flavors that complement the lamb beautifully. The capers and anchovies bring an irresistible salty depth to the sauce, while the freshness of the parsley and lemon adds brightness. It’s an excellent choice for those looking for a more complex, savory Easter lamb recipe.

Italian Easter Lamb with Rosemary and Lemon

This traditional Italian Easter lamb recipe combines the fragrant flavors of fresh rosemary and zesty lemon. It’s a simple yet flavorful preparation that lets the quality of the lamb shine through. The combination of aromatic herbs and citrus makes it the perfect centerpiece for your Easter meal.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 3 tablespoons fresh rosemary, chopped
• Zest and juice of 2 lemons
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the rosemary, lemon zest, lemon juice, garlic, olive oil, salt, and pepper. Mix until well combined to create a marinade.
3. Rub the marinade generously over the entire lamb. Let it marinate for at least 30 minutes, or refrigerate for a few hours for a more intense flavor.
4. Heat a large ovenproof skillet over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side.
5. Remove the lamb from the skillet and set it aside. In the same skillet, pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan.
6. Return the lamb to the skillet, cover with foil, and roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 145°F.
7. Remove the lamb from the oven and let it rest for 10 minutes. Slice and serve with the pan juices drizzled over the top.

The fragrant rosemary and bright lemon zest infuse the lamb with a fresh, herbaceous flavor that is both refreshing and savory. The lamb becomes tender and juicy, and the white wine and chicken broth create a flavorful pan sauce. This recipe is a wonderful, classic choice for an elegant Easter meal.

Italian Easter Lamb with Artichokes and White Wine

This Italian Easter lamb dish is a Mediterranean-inspired combination of tender lamb and artichokes, all cooked together in a flavorful white wine sauce. The artichokes lend a unique texture and earthy flavor, complementing the richness of the lamb for a deliciously satisfying meal.

Ingredients:

• 1 boneless leg of lamb (about 5 lbs)
• 4 medium artichokes, cleaned and cut into quarters
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine the garlic, olive oil, thyme, salt, and pepper. Rub the mixture all over the lamb and let it marinate for at least 30 minutes, or up to overnight for a deeper flavor.
3. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides until browned, about 5-6 minutes.
4. Remove the lamb from the skillet and set it aside. In the same skillet, add the artichoke quarters and sauté for 4-5 minutes, allowing them to lightly brown.
5. Add the white wine, chicken broth, and lemon juice to the skillet, stirring to combine.
6. Return the lamb to the skillet, cover it with foil, and transfer to the oven. Roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 145°F.
7. Once the lamb is done, remove it from the oven and let it rest for 10 minutes. Serve with the artichokes and pan sauce spooned over the top.

This dish combines the earthiness of artichokes with the savory richness of the lamb, creating a perfect harmony of flavors. The white wine sauce adds depth to the dish, while the lemon juice brightens it up. It’s an ideal choice for an elegant and flavorful Easter meal.

Italian Easter Lamb with Saffron and Pistachio Crust

This luxurious Italian Easter lamb recipe features a vibrant saffron-infused crust, complemented by the crunch of roasted pistachios. The bold flavors of saffron and pistachios elevate the lamb to a whole new level, making it an impressive and decadent choice for your holiday table.

Ingredients:

• 1 boneless leg of lamb (about 4 lbs)
• 1 teaspoon saffron threads
• 1/4 cup hot water
• 1/2 cup pistachios, crushed
• 1/4 cup breadcrumbs
• 3 tablespoons fresh parsley, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, steep the saffron threads in hot water for about 5 minutes to release their color and flavor.
3. In another bowl, combine the crushed pistachios, breadcrumbs, parsley, garlic, olive oil, salt, and pepper.
4. Rub the saffron mixture all over the lamb, ensuring it’s well-coated. Press the pistachio-breadcrumb mixture onto the lamb to form an even crust.
5. Heat a large ovenproof skillet over medium-high heat and sear the lamb on all sides until browned, about 4-5 minutes per side.
6. Remove the lamb from the skillet and set it aside. Pour in the white wine and chicken broth, scraping up any browned bits from the pan.
7. Return the lamb to the skillet and transfer it to the oven. Roast for 1.5 to 2 hours, or until the lamb reaches an internal temperature of 145°F.
8. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing.

The combination of saffron and pistachios creates a stunningly aromatic crust that adds both flavor and texture to the lamb. The saffron lends a warm, exotic flavor, while the pistachios provide a delightful crunch. This dish is perfect for anyone looking to create a visually striking and decadent Easter meal.

Note: More recipes​ are coming soon!