Beautifully roasted leg of lamb, sliced on a pretty platter and surrounded by gorgeous fresh rosemary always makes a stunning centerpiece for an Easter feast. My family just loves it!
And my kids like to help with this one. Their job is to go into the garden and pick the rosemary. Then they wash and dry it, and remove the leaves. Not only do I love the help, but I love the rosemary fragrance on their little hands—it stays with them all day. (If you don’t have rosemary in your own yard, chances are it’s next door or down the street.) And you’ll see below that roasting a leg of lamb is quite simple!
Gorgeous, easy, aromatic, and scrumptious, this rosemary roasted leg of lamb recipe is a huge crowd-pleaser!
Rosemary Roasted Leg of Lamb Recipe
Throw together this showstopper of an Easter supper for your family. The kids can even help!
By Valentina Kenney Wein
olive oil: ¼ cup
fresh rosemary, finely chopped: 1½ tablespoons (plus a few sprigs for garnish)
garlic, minced: 1 tablespoon
leg of lamb, bone-in: approximately 3⅓ pounds
sea salt and freshly ground black pepper: to taste
Step 1: Preheat the oven to 325 degrees F and adjust the rack to the center.
Step 2: Place the leg of lamb on a clean dry surface and then use a boning knife to carefully remove some of the excess fat.
Step 3: In a small bowl, mix the olive oil with the rosemary and garlic. Then rub it all over the leg of lamb, including inside all accessible crevices.
Step 4: Preheat a a large ovenproof sauté pan (cast iron is perfect if you have it) over high heat on the stove.
Step 5: Generously season both sides of the leg of lamb with salt and pepper.
Step 6: Once the sauté pan is very hot, add the leg of lamb and sear it, about 1 minute per side. It should be nicely browned when you're done.
Step 7: Place the pan directly in the preheated 325 degree F oven and roast for 15 minutes. Then loosely cover it with foil and continue to roast for approximately 45 more minutes. For rare to medium rare (which I think is the best way to serve lamb), the internal temperature should be no higher than 135 degrees F.
Step 8: Remove the lamb from the oven, keeping it covered with the foil, and let it "rest" for at least 15 minutes before carving.
Step 9: Carve the lamb into slices and add them to a pretty serving platter. Drizzle with any remaining juices from the pan and garnish with fresh rosemary sprigs. (It's delicious served with roasted baby potatoes!)