Ingredients
- 1 boneless leg of lamb (4–5 lbs)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
- Optional: 1/4 cup grated Parmesan cheese
Steps
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper to create a herb paste.
- Rub the herb mixture generously all over the lamb, coating evenly.
- If using breadcrumbs and Parmesan, press the mixture lightly onto the top of the lamb to create a flavorful crust.
- Place the lamb on a roasting pan and roast for 1 hour 30 minutes to 2 hours, depending on the size, until internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the lamb from the oven and let it rest for 15–20 minutes to retain juices.
- Slice the lamb and serve warm with roasted vegetables or a fresh salad.
Tips
- Allow the lamb to rest before slicing to keep it juicy and tender.
- Use a meat thermometer to ensure perfect doneness without overcooking.
- Try adding lemon zest or a splash of red wine for additional depth of flavor.
- Pair with roasted potatoes or a light herb salad for a complete Easter meal.
Conclusion
This Herb Roasted Easter Lamb is tender, juicy, and bursting with fresh herb flavors. The garlic and herb crust adds a delicious savory finish while keeping the meat perfectly moist. It’s a festive centerpiece for any Easter table, sure to impress family and friends with its rich flavor and elegant presentation.