Easter 2021 may not still be the same holiday we all imagine, but that doesn’t mean the traditional mouth-watering dishes some are used to eating each year after their egg hunts can’t be on the menu.

Whether you’re flying solo or prepping a feast for a smaller group gathering, there are plenty of helpful recipes out there when making Leg of Lamb, one of the more traditional meals for Easter. Check out this easy recipe (via Savory Experiments).

You Will Need The Following Items:

Ingredients:

  • 5-6 pound boneless leg of lamb
  • 2-3 large garlic cloves, thinly sliced
  • 1 tablespoon coarse sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoons fresh rosemary, finely chopped
  • 1 ½ tablespoons fresh thyme, finely chopped
  • 4-5 rosemary and thyme sprigs
  • 2 tablespoons light extra virgin olive oil
  • Optional: Mint Jelly

Special Equipment:

  • Large roasting pan
  • Digital thermometer

Lamb Prep

If your roast has not already been properly prepared by a butcher, make sure to trim excess fat, leaving just a little on the meat for tenderness and juicy flavor. If meat is held together in either netting or with twine, make sure to remove it before cooking.

Step-By-Step Recipe:

1. Preheat oven to 500 degrees F. Prepare a 9x13 roasting pan by spreading light extra virgin olive oil in the bottom and then laying sprigs of fresh herbs on the center.

2. Place boneless leg of lamb on a clean work surface, like a cutting board. Pierce the top with a knife, making slits deep enough for garlic slices. Fill the slits with garlic. Next, rub the surface with salt and pepper. Slather with Dijon mustard and press chopped rosemary and thyme into the mustard, Transfer the lamb to the roasting dish.

3. Place in the oven for 20 minutes, creating a nice crust and sealing in juices.

4. After 20 minutes, lower heat to 350 degrees. Open oven door to allow excess heat to escape and cool the oven down faster. Continue to roast 40-60 minutes.

5. Remove roast after reaching the desired temperature. Allow to rest for 15 minutes before carving. Carve against the grain and serve with a side of mint jelly.

Oven Cook Times:

Cook time can vary on all kinds of meats depending on size, including leg of lamb, but the U.S. Department of Agriculture Food Safety and Inspection Service advises the following times for leg of lamb.

  • 5-7 lb. Bone-in Leg: 20-25 min/lb
  • 7-9 lb. Bone-In leg: 10-15 min/lb.
  • 4-7 lb. Rolled Boneless Leg: 25-30 min/lb.
Leg of Lamb
Follow this recipe for a delicious leg of lamb for Easter.  Pixabay/Aurelie Luylier
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