Ingredients
- 1 boneless leg of lamb (about 4-5 lbs)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs
- Optional: fresh thyme for garnish
Steps
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix olive oil, garlic, rosemary, parsley, salt, and pepper to form a paste.
- Rub the herb mixture evenly over the lamb, making sure to coat all sides.
- Sprinkle breadcrumbs on top of the lamb, pressing lightly to adhere.
- Place the lamb on a roasting rack in a shallow pan and roast for 1 hour 30 minutes to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- Remove from oven, cover with foil, and let rest for 15 minutes before slicing.
- Garnish with fresh thyme if desired and serve.
Tips
- Allow the lamb to come to room temperature before roasting for even cooking.
- Use a meat thermometer to ensure perfect doneness.
- Pair with roasted vegetables or a fresh spring salad for a complete Easter meal.
This herb roasted Easter lamb is tender, juicy, and packed with aromatic flavors. Perfect for a festive holiday dinner, it combines the simplicity of fresh herbs with the elegance of a classic roast.