This roasted leg of lamb recipe is delicious, elegant, and sure to be a crowd-pleaser. 

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Today, I’m getting you ready for Easter dinner with a show-stopping recipe: perfect roast leg of lamb. It’s surprisingly simple to make, bursting with flavor, and sure to impress your guests.

Start by preheating your oven to 350°F (165°C).

Next pat the lamb leg dry with paper towels. Using a sharp knife, score the fat side of the lamb in a diamond pattern. This helps the fat render and seasons the meat. Next take a knife and stab into the meat and twist, making an opening.  I also use my finger to poke the hole even larger. Then twist the 1/2 slice of anchovy around the rosemary and garlic and insert into the opening.  Do this around four to five times.

In a small bowl, combine the minced garlic, rosemary, thyme, and olive oil. Season generously with salt and pepper. You can also add Dijon mustard if you desire.

Rub the herb mixture all over the lamb, making sure to get it into the scored areas. If using, sprinkle the lemon zest over the lamb. Place the lamb leg in a roasting pan, fat side up. You can also add potatoes, onions, and celery to the pan at this point.

Roast the lamb for about 25 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer to check the temperature in the thickest part of the meat.

Once the lamb is cooked, remove it from the oven and tent it with foil. Let it rest for at least 20 minutes before carving. This allows the juices to redistribute for a more tender and flavorful result. Once the lamb has rested, transfer it to a cutting board. Carve thin slices against the grain of the meat. Arrange the lamb slices on a platter with the roasted potatoes. You can use the pan drippings to make a simple pan gravy, if desired.

Recipe

How To Cook Perfect Leg of Lamb For Your Easter Dinner

One 3-5 pound bone-in leg of lamb, trimmed

Flat Anchovies sliced into slivers

3 cloves garlic, slivered

2 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

4 sprigs of fresh rosemary

1 tablespoon fresh thyme leaves, chopped

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

Half a lemon, zested

2 sprigs fresh rosemary

4 potatoes, cut into 3 inch cubes

1 Medium onion sliced

2 stalks of celery cut into 3 inch pieces

Preheat your oven to 350°F (165°C).

Pat the lamb leg dry with paper towels. Using a sharp knife, score the fat side of the lamb in a diamond pattern. This helps the fat render and seasons the meat.

Next take a knife and stab into the meat and twist, making an opening.  Then twist the anchovy around the rosemary and garlic and insert into the opening.  Do this around four to five times.

In a small bowl, combine the minced garlic, rosemary, thyme, and olive oil. Season generously with salt and pepper.

Rub the herb mixture all over the lamb, making sure to get it into the scored areas. If using, sprinkle the lemon zest over the lamb.Place the lamb leg in a roasting pan, fat side up. You can also add potatoes, onions, and celery to the pan at this point.

Roast the lamb for about 25 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer to check the temperature in the thickest part of the meat.

Once the lamb is cooked, remove it from the oven and tent it with foil. Let it rest for at least 20 minutes before carving. This allows the juices to redistribute for a more tender and flavorful result.