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Easter Leg of Lamb Recipe


Easter Leg of Lamb


Ingredients (8 servings):

1 (5 1/2 pound) boneless leg of lamb, tied in netting

Easter Leg of Lamb

Easter Leg of Lamb

20 cloves garlic, or more to taste

garlic powder, or to taste

10 fresh rosemary sprigs


  1. Preheat oven to 325 F (165 C).
  2. Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
  3. Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 F (54 C). Cover in aluminum foil; rest meat until thermometer reads 135 F (57 C) before carving.