Easter Leg of Lamb

Easter Leg of Lamb


Easter is approaching, and if you’re tired of doing ham every year, switch it up and try this fantastic recipe for roasted leg of lamb! Look for lamb that is off the bone and then rolled and tied. It will cook more evenly and be easier to cut, plus will fit in a smaller sized roasting pan. If you can’t find lamb off the bone, ask the meat department to remove it for you.

You can choose to marinate the lamb, however, the leg is so flavorful already, it doesn’t need marinating--just a good crust to put on the outside when roasting and a nice bed of herbs.

Herb Crust

This herb crust is great for lamb or a prime rib roast. It’s flavorful and has just the right amount of salt to bring out the flavors of the meat! Remember to remove the leaves off the herbs before chopping them.


2 tbsp salt

2 tsp black pepper

3 sprigs rosemary, finely chopped

4 sprigs thyme, finely chopped

6 sage leaves, finely chopped

3 large garlic cloves, minced

⅓ cup brown sugar

2 egg whites

Combine all the ingredients except the egg whites in a bowl and mix well. Whip the egg whites to stiff peaks and combine with the mixture at last minute for the roast.


Leg of Lamb

When serving your lamb, have little bowls of flake salt, such as Maldon for you and your guests to sprinkle on. It helps to enhance the flavor better than regular table salt.


1 leg of lamb, sized to feed your familyroasted leg of lamb with herbs

3 sprigs rosemary

4 sprigs thyme

4 sage leaves

4 garlic cloves, rough chopped

½ cup red wine

½ cup water


Preheat your oven to 325F.

In the bottom of your roasting pan, lay the herbs down and pour in the wine and water. Place your roast on top of the herbs and coat with the egg white and crust mixture. The egg whites help to ‘glue’ the crust to the meat as it cooks.


Here is a guide to cooking your lamb per pound:

4-7 lbs boneless:

Medium rare: 20 minutes per pound (145F)

Medium: 25 minutes per pound (160F)

Well done: 30 minutes per pound (170F)


Insert the thermometer into the thickest part of the lamb.

Allow to rest for 20 minutes before cutting.