This sheet pan herb roasted Easter lamb is a show-stopping centerpiece for your holiday table. Juicy, tender lamb is coated with a fragrant herb and garlic mixture and roasted to perfection, making it both easy to prepare and impressively flavorful.
Ingredients
- 1 (4-5 lb) bone-in leg of lamb
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp lemon juice
- 1/4 cup breadcrumbs (optional)
Steps
- Preheat oven to 375°F (190°C). Line a sheet pan with foil or parchment paper.
- Mix olive oil, garlic, rosemary, thyme, salt, pepper, and lemon juice in a bowl.
- Rub herb mixture evenly over the lamb, pressing gently to adhere.
- Place lamb on the prepared sheet pan and roast for 1 hour 30 minutes to 2 hours, or until internal temperature reaches 135°F (medium-rare) to 145°F (medium).
- Optional: sprinkle breadcrumbs over the lamb during the last 15 minutes for a golden crust.
- Remove from oven and let rest for 15 minutes before slicing and serving.
Tips
- Use a meat thermometer to avoid overcooking.
- Prepare the lamb the night before and let it marinate overnight for deeper flavor.
- Serve with roasted vegetables or a fresh spring salad for a complete meal.
This sheet pan herb roasted Easter lamb is succulent, flavorful, and perfect for a stress-free holiday feast. It brings a gourmet touch with minimal effort.