Herb-Crusted Leg of Lamb (Easter Classic)
Herb-Crusted Leg of Lamb (Easter Classic)
This is one of those meals that feels like a centerpiece but doesn’t need to be complicated. Good lamb, a few ingredients, and the oven does the rest.
Ingredients
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1 whole leg of lamb (bone-in or boneless, ~5–7 lbs)
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4–6 cloves garlic, minced
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2–3 tbsp fresh rosemary, chopped
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2 tbsp fresh thyme (or 1 tbsp dried)
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Olive oil
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Salt
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Black pepper
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Optional: lemon zest
Instructions
1. Prep the lamb
Take the lamb out of the fridge about 45–60 minutes before cooking. Pat dry.
2. Season
Rub with olive oil, then coat with:
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garlic
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rosemary
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thyme
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salt and pepper
(Press it in so it sticks.)
3. Roast
Preheat oven to 425°F.
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Roast at 425°F for 15–20 minutes to build a crust
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Reduce heat to 325°F and continue cooking
Cook to:
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125°F = rare
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130–135°F = medium-rare (recommended)
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140°F = medium
4. Rest
Let it rest at least 15–20 minutes before slicing.
5. Slice & Serve
Slice against the grain.
Serve with:
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roasted potatoes
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carrots
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or a simple green salad
Butcher Tip
Don’t overcook it.
Lamb really shines at medium-rare — that’s where you