Best 3 Easter Leg Of Lamb Recipes

**Unveil the Culinary Symphony of Easter Leg of Lamb: A Journey Through Herbs, Aromatics, and Succulent Flavors**

As Easter approaches, our culinary hearts yearn for a centerpiece dish that embodies the spirit of the season: the majestic Easter leg of lamb. This succulent delicacy, steeped in tradition and cultural significance, takes center stage on family tables, promising a symphony of flavors that will tantalize taste buds and create lasting memories. In this comprehensive guide, we present a diverse collection of Easter leg of lamb recipes, each offering a unique interpretation of this classic dish. From traditional roasts infused with aromatic herbs to innovative preparations that showcase modern culinary techniques, these recipes cater to every palate and skill level. Allow us to guide you through a culinary adventure that will transform your Easter feast into an unforgettable celebration of flavors and traditions.

Let's cook with our recipes!

EASTER LEG OF LAMB

Easter Leg of Lamb image

We eat this every year for Easter. It is a family favorite. I normally cook half of a leg. If you cook a whole leg of lamb, double the recipe. You need to start this recipe at least 24 hours before cooking. It needs to marinade at least overnight.

Provided by Ginna Rodriguez

Categories Meat and Poultry Recipes Lamb Leg

Time P1DT1h35m

Yield 6

Number Of Ingredients 14

Ingredients

1 (16 ounce) container plain yogurt
4 sprigs fresh rosemary, leaves stripped
½ bunch fresh parsley, stems removed
½ head garlic, peeled and smashed
1 ½ lemons, zested
½ (6 pound) leg of lamb
2 large onions, quartered
¼ cup olive oil
3 tablespoons kosher salt
3 tablespoons ground black pepper
4 sprigs fresh rosemary, leaves stripped
½ bunch fresh parsley, stems removed
½ head garlic
1 ½ lemons, zested

Steps:

Mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic, and zest of 1 1/2 lemons in a large bowl. Place the leg of lamb in the yogurt mixture and stir to coat. Cover and refrigerate for 24 to 48 hours.
The next day, preheat an oven to 400 degrees F (200 degrees C). Spread onions on the bottom of a roasting pan. Remove lamb from the marinade, rinse and pat dry. Set aside.
Place olive oil, salt, pepper, 4 sprigs of rosemary, 1/2 bunch of parsley, 1/2 head of garlic, and zest of 1 1/2 lemons in a food processor. Process until the mixture becomes a smooth paste. Rub leg of lamb with the paste, and place on top of the onions in the roasting pan.
Bake in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C). Continue baking until desired doneness, 40 to 50 minutes for medium. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 706.7 calories, Carbohydrate 21.9 g, Cholesterol 161 mg, Fat 49.4 g, Fiber 4.9 g, Protein 47.1 g, SaturatedFat 19 g, Sodium 3072.6 mg, Sugar 7.6 g

ROAST LAMB

Roast Lamb image

If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.

Provided by Julia Moskin

Categories dinner, roasts, main course

Time 3h

Yield 8 to 12 servings

Number Of Ingredients 8

Ingredients

1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin
2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard
Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish
6 garlic cloves, smashed and peeled
4 ounces unsalted butter, softened at room temperature
Black pepper
1 lemon, cut in half
1 3/4 cups white wine, plus extra for gravy

Steps:

Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams

ROAST LAMB FOR EASTER RECIPE BY TASTY

Roast Lamb For Easter Recipe by Tasty image

Here's what you need: olive oil, fresh rosemary, garlic, shallots, dried thyme, pepper, salt, leg of lamb, carrot, potato, onion, garlic, salt, pepper, olive oil, garlic bread

Provided by Tasty

Categories Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

6 tablespoons olive oil
¼ cup fresh rosemary
6 cloves garlic
3 shallots
½ tablespoon dried thyme
2 teaspoons pepper
3 ½ teaspoons salt
5 lb leg of lamb, boneless
1 carrot
potato
onion
4 cloves garlic
salt, to taste
pepper, to taste
olive oil
8 slices garlic bread

Steps:

Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
Roll up and securely tie the leg of lamb together with kitchen twine.
In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
Serve with the roasted vegetables.
Enjoy!

Nutrition Facts : Calories 919 calories, Carbohydrate 10 grams, Fat 61 grams, Fiber 1 gram, Protein 75 grams, Sugar 1 gram

Tips:

Select the right cut of lamb: Choose a leg of lamb that is at least 5 pounds (or 2.3 kilograms) with a nice layer of fat. This will help keep the lamb moist and flavorful during cooking.
Marinate the lamb: Marinating the lamb for at least 8 hours, or overnight, in a mixture of herbs, spices, and olive oil will help tenderize the meat and infuse it with flavor.
Roast the lamb slowly: Roast the leg of lamb at a low temperature (325 degrees Fahrenheit or 165 degrees Celsius) for several hours, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare, or 160 degrees Fahrenheit (71 degrees Celsius) for medium.
Let the lamb rest before carving: Once the lamb is cooked, let it rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serve the lamb with your favorite sides: Leg of lamb pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.

Conclusion:

Leg of lamb is a classic Easter dish that is both delicious and impressive. By following these tips, you can easily cook a perfect leg of lamb that will be the star of your Easter feast. Whether you choose to roast it in the oven, grill it outdoors, or slow-cook it in a crock pot, there is a leg of lamb recipe out there for everyone. So gather your family and friends, and enjoy this delicious and festive dish!