Easter Lamb
Celebrate the season with this succulent Easter Lamb, a show-stopping centerpiece for your holiday table. Featuring a tender, oven-roasted bone-in leg of lamb infused with the bold flavors of garlic, fresh rosemary, and zesty lemon, this dish is as flavorful as it is elegant. The lamb is lovingly prepared with a fragrant marinade of olive oil, kosher salt, and black pepper, then basted with a savory mixture of dry white wine and chicken broth for maximum juiciness. Perfectly roasted to achieve a melt-in-your-mouth texture, this recipe is ideal for gatherings, comfortably serving up to six. Pair it with your favorite seasonal sides, and let the rich, aromatic pan juices take this memorable Easter feast to the next level. Perfect for keyword optimization, this recipe checks all the boxes for "Easter lamb roast," "garlic-rosemary lamb," and "holiday centerpiece recipes."
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Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 6 pieces garlic cloves
- 4 pieces fresh rosemary sprigs
- 1 whole lemon
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels and place it on a large roasting pan.
Peel and slice the garlic cloves into thin slivers.
Using a small sharp knife, make deep incisions all over the lamb and insert a sliver of garlic and a few rosemary leaves into each cut.
Zest the lemon and set the zest aside. Then cut the lemon in half and squeeze its juice over the lamb.
Drizzle the olive oil over the lamb, and rub it evenly across the surface. Sprinkle with kosher salt, black pepper, and the reserved lemon zest.
Place the remaining rosemary sprigs into the roasting pan along with any leftover lemon halves.
Pour the dry white wine and chicken broth into the bottom of the roasting pan to create a flavorful base.
Roast the lamb in the preheated oven for approximately 1.5 hours, or until an instant-read thermometer inserted into the thickest part of the lamb reads 135°F (for medium-rare) or 145°F (for medium).
Every 30 minutes, baste the lamb with the juices from the bottom of the pan to keep it moist and flavorful.
Once cooked, remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes to retain its juices.
Carve the lamb into slices and serve with the pan juices drizzled over the top. Pair with your favorite side dishes for a complete Easter feast.
Nutrition Facts
Calories |
5972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.3 g | 599% | |
| Saturated Fat | 184.4 g | 922% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 378.0 g | 756% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5248 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
