Roasted Herbed Leg of Lamb {Arrosto di Agnello con Erbe} is the traditional meat for Easter in our Italian household. When we cook a leg of lamb, we try different seasonings but always come back to thyme, rosemary, sage and garlic. It’s our favorite. Just follow the directions and we can guarantee that your meat will be delicious, flavorful, and succulent. A special meat for a special occasion. This recipe has been updated from the original March 2017 version in order to provide a better experience for our leaders. Last updated April 2019.
For this recipe you will need: boneless leg of lamb, fresh thyme, fresh rosemary, fresh sage, garlic, peanut oil, unsalted butter, salt, pepper, coarse sea salt.
Roasted herbed leg of lamb cooked perfectly.
The herbs, kosher salt, and freshly ground black pepper let the taste of the lamb shine through. Isn’t that what we want when we cook meat?
In the end, with our recipe, the leg of lamb turns out moist and fork tender.
A light sprinkle of coarse sea salt over the succulent leg of lamb slices before serving is the perfect finish.
Easter centerpiece for our roasted lamb dinner.
Leg of lamb an age-old tradition
Although we like to experiment, we also believe in tradition. Roast lamb for Easter is a tradition that goes back to the first Passover of the Jewish people.
As some Hebrews converted to Christianity, they brought along their traditions and helped them spread. Throughout the ages, the Christians often referred to Jesus as The Lamb of God.
A leg of lamb recipe that’s moist and tender is easy to achieve.
New traditions form with need
Now ham is more of a traditional Easter food in the United States. The reason being that in the early days there wasn’t refrigeration, so people slaughtered their hogs in the fall. The people preserved the fresh meat that they couldn’t consume during the winter months.
The curing process took a long time, and the first hams were ready around Easter. Ham, therefore, was the natural choice to celebrate Easter.
Now, lamb is easily obtained and preparing the boneless leg of lamb for roasting is simple. We take the meat out of the netting that holds it together.
Leg of lamb stuffed with herbs, rolled, and tied.
How to prepare the herbed leg of lamb
Basic preparation is easy ;
- We lay the lamb out, cut-side up
- Sprinkle the meat with kosher salt, pepper,
- Arrange half of the thyme, rosemary, and sage and all of the garlic on the roast.
- Roll the meat around the herbs and tie it with twine
- Salt and pepper the outside of the lamb.
How to roast the leg of lamb
Leg of lamb roasts in the oven.
The cooking begins on the stove:
- Heat up the peanut oil in an ovenproof skillet or roasting pan over medium heat.
- Peanut oil is best because it has a high flash(smoke) point.
- Brown the lamb on all sides, about 25 minutes.
- Transfer the skillet to the heated oven.
The lamb roasts a beautiful golden brown in the oven.
In the oven:
- After about 45 minutes, add the butter and remaining herb sprigs.
- Continue to roast the lamb.
- Baste the meat occasionally, for about 15 minutes.
A beautiful crust forms on the lamb roast.
Final Step for the leg of lamb
Once the lamb reaches an internal temperature of 125°F., remove it from the oven and loosely cover it with foil.
Let the leg of lamb rest for about 10 minutes.
It’s important to let the roast leg of lamb rest before slicing
Slice it and sprinkle with coarse sea salt.
It’s now ready to enjoy.
Buona Pasqua { Happy Easter}! There is a saying:
Avere una famiglia significa avere qualcuno da amare, avere una casa significa avere un posta dove andare, averle entrambe è una benedizione. {Having a family means having someone to love, having a house means having someplace to go, having both is a blessing.}
Tutti a tavola è pronto!
Alla prossima
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This large cast iron skillet is just like the one we use. It is a workhorse and it can stand lots of abuse. We even use it on our gas and charcoal grill. Don’t let people make you think that cast iron skillets are a bother, they’re not! This one will last a lifetime and beyond.
Roasted Herbed Leg of Lamb – Arrosto di Agnello Con Erbe
Roasted Herbed Leg of Lamb - Arrosto di Agnello con Erbe
Ingredients
- 1 5-pound boneless leg of lamb
- Kosher salt and fresh ground black pepper
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh sage
- 1 garlic clove peeled and thinly sliced
- 2 tablespoons peanut oil
- 2-3 tablespoons unsalted butter
- Coarse sea salt
Instructions
- Heat the oven to 375 F. Lay the lamb out flat, cut-side up, on a clean surface. Sprinkle the meat with kosher salt and pepper, then arrange half of the thyme, rosemary, and sage and all of the garlic on the meat. Roll the meat around the herbs and tie with twine at 1 1/2-inch intervals.
- Heat the oil in an ovenproof skillet or roasting pan over medium heat until it slides easily across the pan. Salt and pepper the outside of the lamb, then brown it on all sides, about 25 minutes. Transfer the skillet to the oven.
- Cook the lamb for about 45 minutes. Add the butter and remaining herb sprigs and continue cooking the lamb, basting occasionally, for about 15 minutes. (The lamb is medium rare when a thermometer inserted in the center indicates an internal temperature of 125 F.) Remove the lamb from the oven, cover loosely with foil, and allow the meat to rest for about 10 minutes. Slice and serve sprinkled with coarse sea salt.
Notes
- Adapted from the recipe Roasted Herbed Leg of Lamb in "Think Like a Chef" by Tom Colicchio
Nutrition
IF YOU LIKED THIS ROASTED HERBED LEG OF LAMB YOU MAY ALSO LIKE . . .
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- ITALIAN PORK ROAST BRAISED WITH MILK AND HERBS
-
- LONDON BROIL WITH DIJON MARINADE
-
- OSSOBUCO ALLA MILANESE WITH SAFFRON RISOTTO
Other recipes you may like . . .
Pork Fillet with Mushroom Risotto by Simply Delicious
Roasted Rack of Lamb with Basil Goat Cheese Sauce by Half Baked Harvest
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Ciao Chow Linda says
April 27, 2019 at 7:11 pmI made a boneless leg of lamb for Easter too – but I normally do it on the grill, after marinating for two or three days. I love your version too – very different from mine but equally delicious. Next time, I’m trying your way.
Restaurants inBaguio says
April 16, 2019 at 5:05 amThe photos made me drool while looking at it. Now I know what to serve on my parents anniversary. Pretty sure that they will love this recipe. Thank you for sharing this recipe.
Marisa Franca says
April 16, 2019 at 7:54 amYou’re welcome. I’m sure your parents will love the Herbed Lamb Roast for their anniversary. Sending a huge anniversary hug to the both of them. Hope you have a beautiful Easter and Pasquetta.
Natalie says
April 8, 2019 at 5:08 amI’m a such a huge fan of lamb meat. My whole family loves it to. I can’t wait to prepare this. It will be perfect for upcoming Easter dinner. I absolutely love herbs combo you used here and meat looks beyond words delicious. Soft and flavorful. I saved this recipe!
Lorie says
April 7, 2019 at 10:57 pmWhat a perfect Easter tradition! My grandma makes a similar dish and it is always part of our Easter dinner!
Leanne | Crumb Top Baking says
April 7, 2019 at 9:52 pmThis lamb looks perfectly roasted! I’ve never cooked lamb before, and never thought about it as an Easter meal. We usually go for turkey or ham, but this would be a nice change!
Jacquelyn Hastert says
April 7, 2019 at 9:34 pmI can’t wait to make this dinner for Easter Sunday. It is a tradition for us to make lamb on this day.
Lois Christensen says
April 7, 2019 at 9:57 amWow! This is an impressive recipe! My father loved leg of lamb especially around the Easter holiday and my mother made it often. This is something I’ve never tried on my own, but your instructions look great!
Sharon says
April 6, 2019 at 9:54 pmThis lamb recipe has me thinking of Easter with my family. This looks delicious and the perfect main dish for family dinner.
Sara says
April 6, 2019 at 8:59 pmI have never had leg of lamb. I had lamb chops once and found them greasy, so I had not been interested in lamb since. BUT, your photos have my mouthwatering and your recipe seems easy to follow. Now, I feel like I need to revisit lamb!
Aleta says
April 5, 2019 at 11:52 pmYum! I love the spices used in this recipe and your instructions makes such a daunting cut of meat look easy peasy! Can’t wait to try it out 🙂
Marisa Franca says
April 6, 2019 at 7:09 amHi, Aleta! It really is simple! Have a Happy Weekend. xoxo
Pearl Rodrigues says
April 5, 2019 at 7:29 pmI think this would be great to have at the Easter dinner party I’m planning for the big family. We all love Lamb and this looks totally delicious !!
Marisa Franca says
April 6, 2019 at 7:09 amHello Pearl! I agree with you! It is delicious and we never have any left!!
Dee | Grammy's Grid says
April 5, 2019 at 2:56 pmThanks so much for linking up with us at the #WednesdayAIMLinkParty 34! Shared ♥
Veena Azmanov says
April 4, 2019 at 3:54 pmDefinitely too delicious. Best option for Easter. I am drooling.
Anna says
April 4, 2019 at 11:09 amPerfect timing! I was actually looking for a lamb recipe, in preparation for Easter! Love this herbed version, my other half is in charge of the Easter roast this year, and I’m definitely going to pass him this recipe!
Susie says
April 4, 2019 at 11:03 amLamb it is for our Easter dinner😊. Thanks, so much for the inspiration😊. Lamb is PICTURE PERFECT and looks delicious😋Spring has sprung here in ARIZONA…..Weather absolutely beautiful and air is fragrant with blooms…….Love to all
Denise says
April 4, 2019 at 6:46 amOh that looks so good! I just made a lamb roast the other day. My father in law adores lamb and whenever I find a good deal I make it. Love all the fresh herbs you use!
Katherine | Love In My Oven says
April 3, 2019 at 10:00 pmCan you believe I’ve never actually made leg of lamb? I do enjoy eating it though! Your step-by-step instructions are so good, thank you!!
Marisa Franca says
April 4, 2019 at 8:06 amHello, Katherine! I know you’ll enjoy lamb when you make it.
Veena Azmanov says
April 3, 2019 at 2:05 pmToo delicious to resist. Best option for anytime snacking. I love it.
Elaine Benoit says
April 3, 2019 at 11:54 amRoasted leg of lamb is one of my most favorite meat dishes!! It brings back so many memories! Your lamb looks not only perfectly cooked but so incredibly delicious!!
Gloria | Homemade & Yummy says
April 3, 2019 at 10:32 amI am So glad I gave lamb another try. My first experience was TERRIBLE!! Now we LOVE it. This looks so juicy and delicious. Certainly a great presentation for a holiday dinner. I would love the leftovers too.
Debbye says
March 4, 2018 at 2:28 amThis looks absolutely mouthwatering. Love the pictures too, especially of the beautiful eggs in the basket, just in time for Easter!
Marisa Franca says
March 4, 2018 at 7:21 amThank you, Debbye! We’re looking forward to more lamb this Easter.
Madi says
February 26, 2018 at 12:55 pmWhat an incredible meal! I need to make this for Easter!
Marisa Franca says
March 4, 2018 at 7:21 amThank you, Madi! And it was easy.
Amanda says
February 25, 2018 at 9:16 pmWhat a beautiful leg of lamb, Marisa! We also eat lamb traditionally for Easter dinner, and it’s one of the meals that I most look forward to during the year. Yours looks absolutely perfect. Buona Pasqua!
Marisa Franca says
February 26, 2018 at 10:21 amHi, Amanda! Thank you for your sweet comment! Buona Pasqua!
Ben Myhre says
February 25, 2018 at 8:01 pmI love that you always make some of the most interesting dishes. LAMB! It is great!
Marisa Franca says
February 26, 2018 at 10:21 amThank you, Ben! That is really very nice of you to say! Have a wonderful week.
Heather says
February 25, 2018 at 3:21 pmWhat a beautiful leg of lamb and a wonderful recipe. My mother in law is Italian and she would have leg of lamb at Easter and said this recipe couldnt be more perfect. Looks like we are having lamb this year!
Marisa Franca says
February 26, 2018 at 10:19 amThank you, Heather! I bet your mother-in-law has given you some great tips. xoxo
Karyl | Karyl's Kulinary Krusade says
February 25, 2018 at 9:25 amI love lamb, but I very rarely ever make it at home. I can never find it in my local grocery store. Your rack of lamb looks absolutely mouthwatering! I’m ready to dive right in
Marisa Franca says
February 26, 2018 at 10:19 amThank you, Karyl! I hope you have a chance to find the leg of lamb. It is so good.
Kathryn @ FoodieGirlChicago says
February 25, 2018 at 9:22 amThis would be perfect for Easter or Sunday Supper. It looks fabulous!
Marisa Franca says
February 26, 2018 at 10:20 amThank you, Kathryn! It is perfect for Easter Sunday.
Ashley @ Big Flavors from a Tiny Kitchen says
February 24, 2018 at 10:24 amOh. My. GOODNESS – this looks absolutely incredible! My Italian father-in-law loves making roasted leg of lamb like this. I’ll have to share this recipe with him for next time he’s in the mood to make one!
Marisa Franca says
February 26, 2018 at 10:28 amHello, Ashley! If your father-in-law is like my papà they like doing things their own way. He probably has a special way he likes to prepare the lamb. He may like the recipe — my papà did.
Amy says
February 24, 2018 at 12:19 amThis recipe looks absolutely wonderful! Thank you for that fascinating account of the tradition behind lamb and ham as Easter dinner options. I’ve never thought about why we typically have ham but now I want to try lamb instead!
Marisa Franca says
February 26, 2018 at 10:26 amHi, Amy!! I was surprised to learn the history of ham but it’s interesting. Hope you have a wonderful week.
Analida @ ethnicspoon.com says
February 23, 2018 at 6:35 pmThat lamb dish looks so tasty! We love lamb for Easter at my house too so my husband rigs up this rotisserie on the grill and it is so good! I know that ham is often popular at Easter but we have this funny family conversation about why would we eat ham for Easter? They were certainly not eating pork around those parts when our Savior rose. So, we feel lamb is the way to go for Passover and Easter. Thanks for the great recipe and I have to try this for Easter.
Marisa Franca says
February 26, 2018 at 10:25 amHi, Analida! We’ve made it outside too, weather permitting, and it’s delicious!! It is interesting to read the history of recipes. 🤗
Veena Azmanov says
February 23, 2018 at 5:18 pmLove a good recipe for leg of lamb – one of my favorite meats to cook. These flavors sound so incredible delicious. Love how beautifully it has caramelized.
Marisa Franca says
February 26, 2018 at 10:24 amHi, Veena!! We really look forward to our special Lamb meals. xoxo
Dominique | Perchance to Cook says
February 22, 2018 at 9:24 amThis lamb looks amazing! It looks juicy and perfectly seasoned. Yum!
Michelle says
February 20, 2018 at 9:16 pmThyme, rosemary, and garlic is such a perfect classic! This looks so perfectly tender – yum!
Susie says
February 20, 2018 at 6:24 pmHi Marisa, Yes, I do remember the lamb recipe….I’m seriously considering trying lamb this Easter. Your lamb is cooked to perfection….Unfortunately, I can’t cook or bake like I want to…..Our Grandsons, Max and Ben are very picky eaters. We have to be so careful with Max and his peanut allergies…….We’re always on guard with peanuts and dairy, too. Max also has a thing with textures……Our main course is usually ham as the boys will entertain pork. I haven’t decided on side dishes as of now.
I knew the fishing would get better…..YEAH……for Honey🐠🐟🐠🐟The cooler will be full, soon. Our weather has been unusually cool this February…….Visiting golfers are dressed for summer😳😳😳
Take care….Love ya’s
Helen @ Fuss Free Flavours says
February 20, 2018 at 8:34 amThere is nothing like a leg of new season lamb to celebrate spring with family and friends. Love all the herbs, it looks so juicy and succulent I want to dive in.
Veena Azmanov says
February 19, 2018 at 2:56 pmI love when meat is cooked to perfection!! That looks so beautifully done. I love leg of lamb – one of my absolute favorite meats especially when it is slow roasted. My mom use to use peanut oil until I got allergic to peanuts so she had to switch. Saving this for later. yum!
Jolina says
February 18, 2018 at 5:25 pmThis is cooked to perfection! We don’t often cook lamb, mostly because we don’t really know how to handle it well. Love your detailed instructions. Perhaps this will become a tradition in our family too.
Marisa Franca says
February 18, 2018 at 6:04 pmHi, Jolina! I hope you give it a try. If you like lamb this is such a great recipe for you to make. Give it a try.
Dana DeVolk says
February 17, 2018 at 5:11 pmTalk about a show stopper, wow!
Marisa Franca says
February 18, 2018 at 7:15 amThank you, Dana! It is delicious and the whole family waits for it every Easter.
Denise says
February 17, 2018 at 3:44 pmThat looks so darn good! I am going to pull this recipe up when Easter comes around. Lamb is a tricky thing for me but yours looks flawless.
Marisa Franca says
February 18, 2018 at 7:17 amThank you, Denise. Just keep your meat thermometer handy! Have a great day.
Amanda Finks says
February 17, 2018 at 1:25 pmLoving this delicious lamb recipe! So yummy!
Marisa Franca says
February 18, 2018 at 7:18 amThank you, Amanda. Hope you give it a try.
Marci @ Stone Cottage Adventures says
January 25, 2018 at 6:54 amOh, wow! Your lamb looks amazing! Thank you for the recipe! -Marci @ Stone Cottage Adventures
Pinning
Marisa Franca says
January 25, 2018 at 12:19 pmThank you, Marci! It really is very moist and delicious. A nice Easter custom.
Nancy W says
January 24, 2018 at 4:03 pmI can’t wait to try this recipe! It looks amazing!
Marisa Franca says
January 25, 2018 at 12:20 pmI think you’ll really enjoy the meat, Nancy.
Amy says
January 23, 2018 at 11:22 amThat’s so interesting reading why we eat ham at Easter in the US.
Marisa Franca says
January 23, 2018 at 11:42 amThank you for commenting, Amy. I thought it was an interesting fact — I didn’t know it either.
Grammy Dee | Grammy's Grid says
January 23, 2018 at 11:18 am♥ Looks yummy! I’ve never had lamb before, hubby loves it! Shared onto Fb, G+, Pn, and Tw. ♥
Marisa Franca says
January 23, 2018 at 11:43 amHi, Dee! You’ll have to make your Hubby some lamb. It really has a mild taste not at all like mutton. Thank you for sharing.
Teresa says
January 23, 2018 at 9:02 amMarisa, as I read this I could almost smell the luscious scents coming from your kitchen! My it looks good! Thank you for the recipe.
Marisa Franca says
January 23, 2018 at 11:42 amYou’re welcome, Teresa! It does have a wonderful aroma. xoxo
Wendi says
July 20, 2017 at 8:11 amHi Marisa! Seems like such a long time since we chatted! Thought I would pop over here and see what you are up to – This roast CAUGHT my eye immediately! Anyway, I have a question – in looking at your photos it appears that the floor of your oven is something akin to a baking stone? It looks totally different than the floor of my own oven. Can you tell me a little more about that?
Marisa Franca says
July 20, 2017 at 12:34 pmHi, Wendi! We do have a baking stone in our top oven but it isn’t on the floor it is on a rack. On our lower oven we have a baking steel which is great for pizza — gets even hotter than the stone and it keeps the heat. We keep both in our oven all the time. The manufacturers don’t recommend putting it on the floor but on a rack. I highly recommend both! If you do purchase a stone or steel make sure there is at least 1 1/2 inches all around for air circulation If you have any other questions just ask — I’ll be happy to answer them (if I know the answers). 😊
Karen (Back Road Journal) says
April 6, 2017 at 1:02 pmYour lamb looks perfectly cooked, just the way we like it.
Marisa Franca says
April 7, 2017 at 7:02 amThank you, Karen! We do like our lamb with pink in it. Moist and succulent. Have a great day!
Kathryn Occhipinti says
April 6, 2017 at 6:32 amGrazie mille Marisa for my family’s Easter treat this year! I’ve always wanted to make lamb but never knew exactly how to go about it until now! Buona Pasqua to you and your family.
Marisa Franca says
April 6, 2017 at 8:04 amCiao, Kathryn! I’m very happy you found the recipe. Lamb is one of our favorites and it always turns out moist and so tasty. If you have any questions at all don’t hesitate to write — I’ll write back ASAP. Buona Pasqua to you and your family. Let me know how it turns out. Abbracci!
Susie says
March 25, 2017 at 9:14 pmTalk about PERFECTION…….It doesn’t get any better! Thanks for a new lamb recipe…….DELICIOUS!
Ciao Chow Linda says
March 23, 2017 at 11:15 pmOh gosh. Does that roast lamb ever look succulent and delicious. We love lamb anytime, especially at Easter. But with 16 coming for Easter dinner, I’ve decided to make lamb skewers instead of trying to cook two or three legs of lamb. Arrosticini here we come!
Marisa Franca says
March 24, 2017 at 7:58 amCiao, Linda! You’re going to have a houseful. We do like lamb kabobs too. This year we are going for two roasts — the grandsons are no longer little and they eat their share. Love to see those healthy appetites. 🙂 Have a great weekend.
Jovina Coughlin says
March 23, 2017 at 8:50 amLovely recipe and your photos are absolutely outstanding.
Marisa Franca says
March 23, 2017 at 3:08 pmThank you, Jovina! I hope you are enjoying this gorgeous weather.
Elizabeth | Ellie & Elizabeth says
March 23, 2017 at 6:32 amI’m sooooo glad to have this recipe!! Lamb is hubby’s favorite but I’ve only ever grilled lamb chops. I might get bonus points for this one ❤❤. Have a great weekend!!
Marisa Franca says
March 23, 2017 at 7:15 amHi, Elizabeth! We can all stand brownie points with our hubbies. The recipe is very easy! If you get stuck – call me. Have a great week! ?
Simply Suzannes at Home says
March 27, 2015 at 6:30 pmMy husband loves lamb . . . and has been asking me to make it for YEARS.
I’ve been too intimidated to make it, as I’m not experienced with this kind of meat. After reading this post however, I think I’ll surprise my husband and make it for his birthday in a few weeks. Keep your fingers crossed that mine turns out as beautiful (and delicious) as yours!!
I’m enjoying your lovely posts . . . and recipes!
Thanks for sharing with us.
Have a wonderful weekend,
Suzanne
Ciao Chow Linda says
March 25, 2015 at 5:55 pmOk so I was in planning ham for Easter but now I may switch to lamb, something my family always enjoys. So glad you left a comment on my blog referencing your post. Buona Pasqua.
Marisa Franca says
March 26, 2015 at 7:17 amI think you’ll be happy — it seems like if we do something different our family gives us a funny look like “Okay where is the rest?”
Jovina Coughlin says
March 22, 2015 at 10:10 amBeautiful looking roast and preparation. Definitely not traditional in the US. I can’t ever rember my mother making lamb – could be she didn’t care for it and embraced the American traditions. The herbs give the roast lots of flavor. Buona Pasqua
Marisa Franca says
March 22, 2015 at 3:06 pmGrazie Jovina, We love using fresh herbs. We may not have room for lots of vegetable is the garden but we do put out our fresh herbs. And a Buona Pasqua to you!!
Rosemary @anitalianinmykitchen says
March 22, 2015 at 4:46 amHi Marisa, that is one good thing about living in Italy no more cooked ham! Your recipe sounds and looks so delicious. Can’t wait for Easter. Have a wonderful Sunday.
Marisa Franca says
March 22, 2015 at 6:38 amThank you Rosemary! I can’t wait for the family to get together for Easter — it’s been too long since we were able to cook for them. Have a wonder Sunday — spring is here!!