The Perfect Easter Herb-Crusted Roasted Leg of Lamb
Easter is a time of renewal, gathering, and, of course, an indulgent feast that brings family and friends together. Few dishes capture the spirit of Easter quite like a beautifully roasted herb-crusted leg of lamb. This dish is a showstopper—deeply flavorful, aromatic, and irresistibly tender. The combination of garlic, fresh herbs, and a golden, crispy crust envelops the juicy, perfectly roasted meat, making it an unforgettable centerpiece for your holiday table.
But roasting a leg of lamb can feel intimidating, especially if it’s your first time. How do you ensure the meat is juicy and tender? What’s the best way to infuse it with flavor? How do you avoid overcooking? In this guide, we’ll walk through everything you need to know—from choosing the best cut to mastering the herb crust, cooking it to perfection, and serving it with confidence.
Choosing the Best Leg of Lamb
Selecting the right leg of lamb is the foundation of a great roast. Here’s what to look for:
- Bone-in vs. Boneless:
- A bone-in leg of lamb delivers richer flavor and stays juicier, but it takes a little longer to cook.
- A boneless leg is easier to carve and may cook more evenly, but it benefits from a good tie with kitchen twine to retain its shape.
- Quality and Sourcing:
- Spring lamb is ideal for Easter—it’s more tender and mild in flavor.
- Look for pasture-raised or grass-fed lamb for the best taste and ethical sourcing.
- Size Matters:
- A 5- to 7-pound leg of lamb is perfect for feeding 6–8 people.
The Key to a Flavorful Herb Crust
The magic of this dish lies in its fragrant herb crust, which forms a beautifully golden, aromatic coating that seals in moisture and adds depth to the meat.
Essential Ingredients for the Herb Crust:
- Garlic: Freshly minced garlic is non-negotiable—it infuses the meat with rich, savory depth.
- Fresh Herbs: A combination of rosemary, thyme, and parsley creates the perfect balance of woodsy, citrusy, and fresh notes.
- Olive Oil & Dijon Mustard: These help bind the herb mixture while adding moisture and a mild tanginess.
- Lemon Zest: Brightens the crust and balances the richness of the lamb.
- Panko Breadcrumbs (Optional): Adds a slight crunch to the crust for extra texture.
Pro Tip: Chop the herbs finely to ensure they adhere to the meat and release their essential oils for maximum flavor.
Mastering the Cooking Process
Cooking a leg of lamb is all about timing and temperature control. Here’s how to achieve perfect doneness:
| Doneness Level | Internal Temperature |
|---|---|
| Rare | 120–125°F (49–52°C) |
| Medium-Rare | 130–135°F (54–57°C) |
| Medium | 140–145°F (60–63°C) |
| Medium-Well | 150–155°F (65–68°C) |
| Well-Done | 160°F+ (71°C+) |
Remember: The meat will continue cooking after you remove it from the oven, so pull it out when it’s about 5°F below your target temperature.
Preparing Your Lamb for Roasting
Step 1: Bring to Room Temperature
Remove the lamb from the refrigerator at least 1 hour before cooking. This ensures even cooking and prevents a cold center.
Step 2: Pat Dry & Score the Fat
Use paper towels to pat the meat dry—this helps the herb crust stick. If your lamb has a thick fat cap, score it lightly with a knife in a crosshatch pattern to encourage rendering and crisping.
Step 3: Season Generously
Salt and pepper are essential. Season the meat at least 30 minutes in advance to allow the salt to penetrate for deeper flavor.
Step 4: Apply the Herb Crust
Massage the herb mixture evenly over the surface of the lamb, ensuring full coverage.
Step 5: Roast at High Heat, Then Lower the Temperature
- Start at 450°F (230°C) for 15–20 minutes to create a gorgeous crust.
- Reduce to 350°F (175°C) and continue roasting until the internal temperature reaches your preferred doneness.
Serving & Pairing Suggestions
The rich, savory flavors of roasted lamb pair beautifully with bright, fresh sides. Here are some great pairings:
Best Side Dishes for Easter Lamb:
✔ Garlic Mashed Potatoes – Creamy, buttery, and perfect for soaking up juices.
✔ Honey-Glazed Carrots – A sweet contrast to the savory lamb.
✔ Lemon Asparagus – Light and citrusy to balance the richness.
✔ Mint Chimichurri or Yogurt Sauce – A refreshing complement to the bold lamb flavors.
Wine Pairing:
- Red Wines: A bold Cabernet Sauvignon or Syrah pairs beautifully with lamb’s rich, earthy notes.
- White Wines: A crisp Sauvignon Blanc or Chardonnay works surprisingly well, especially with herb-crusted lamb.
Recipe: Herb-Crusted Roasted Leg of Lamb
Ingredients:
For the Lamb:
- 5-7 lb leg of lamb (bone-in or boneless)
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
For the Herb Crust:
- 6 cloves garlic, minced
- 3 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- ½ cup panko breadcrumbs (optional, for extra crunch)
Instructions:
- Preheat the Oven: Set to 450°F (230°C) and place a rack in the center.
- Prepare the Lamb: Pat dry and score the fat cap. Rub with salt, pepper, and Dijon mustard.
- Make the Herb Crust: Mix garlic, herbs, lemon zest, olive oil, and panko (if using). Press the mixture evenly onto the lamb.
- Roast at High Heat: Place lamb in a roasting pan and cook for 15–20 minutes.
- Reduce the Heat: Lower to 350°F (175°C) and continue roasting until the internal temperature reaches your desired doneness (see temperature chart above).
- Rest the Meat: Remove from oven and let rest 15–20 minutes before slicing to retain juices.
Storage & Reheating
Leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in a low oven (300°F) or microwave with a splash of broth to keep them moist.
💡 Bonus Tip: Thinly sliced lamb makes amazing sandwiches the next day with a little mustard or tzatziki!
This herb-crusted roasted leg of lamb is guaranteed to be the highlight of your Easter feast. With its perfect blend of crispiness, tenderness, and bold flavors, it’s a dish that will have everyone coming back for seconds.
The Perfect Herb-Crusted Roasted Leg of Lamb
Ingredients
Ingredients:
For the Lamb:
- 5-7 lb leg of lamb bone-in or boneless
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
For the Herb Crust:
- 6 cloves garlic minced
- 3 tbsp fresh rosemary finely chopped
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon zest
- ½ cup panko breadcrumbs optional, for extra crunch
Instructions
Instructions:
- Preheat the Oven: Set to 450°F (230°C) and place a rack in the center.
- Prepare the Lamb: Pat dry and score the fat cap. Rub with salt, pepper, and Dijon mustard.
- Make the Herb Crust: Mix garlic, herbs, lemon zest, olive oil, and panko (if using). Press the mixture evenly onto the lamb.
- Roast at High Heat: Place lamb in a roasting pan and cook for 15–20 minutes.
- Reduce the Heat: Lower to 350°F (175°C) and continue roasting until the internal temperature reaches your desired doneness (see temperature chart above).
- Rest the Meat: Remove from oven and let rest 15–20 minutes before slicing to retain juices.
