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Roasted Herbed Leg of Lamb – Arrosto di Agnello con Erbe

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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 with lamb slices in rectangular pan and spring of fresh rosemary on top.

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.

Yellow daffodils and pink tulips in watering can vase and colored eggs in twig nest in front.

Easter centerpiece for our roasted lamb dinner.

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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.

Roasted herbed leg of lamb cooked medium rare ready to be plated.

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 tied and seasoned with pepper on white and green platter with salt and pepper mill on the side. Sprig of fresh rosemary is next to platter.

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

The leg of lamb in black cast iron skillet in oven roasting.

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.
Roasted Herbed Leg of Lamb nice and brown in a black cast iron skillet.

The lamb roasts a beautiful golden brown in the oven.

First Published: March 2017 <itemprop=”dateModified” content=”2018-11-22T14:55:06+00:00″>Last Updated: April 2019

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.
Roasted herbed leg of lamb done at medium rare @allourway.com

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.

Golden brown Roasted herbed leg of lamb resting on black wire rack over green leafed platter. i

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

 

Herbed Roasted Leg of Lamb is a traditional Easter meat that's simple to make but always turns our moist and succulent.

Sliced Roasted leg of lamb on a wood cutting board with a sprig of rosemary on top and two knives on the side.

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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

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Sliced Roasted leg of lamb on a wood cutting board with a sprig of rosemary on top and two knives on the side.

Roasted Herbed Leg of Lamb - Arrosto di Agnello con Erbe

The boneless meat is filled with garlic, sage, rosemary, and thyme. Then is it liberally sprinkled with freshly ground pepper and kosher salt. It is seared on all sides on top of the stove and finished in the oven.
5 from 1 vote
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Course: main dish, Meat
Cuisine: Italian and American
Keyword: Easter, Herbed lamb, Leg of Lamb
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Servings: 15
Calories: 152kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

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

Serving: 2slices | Calories: 152kcal | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 59mg | Potassium: 275mg | Vitamin A: 1.2% | Vitamin C: 0.6% | Calcium: 0.7% | Iron: 9.9%

IF YOU LIKED THIS ROASTED HERBED LEG OF LAMB YOU MAY ALSO LIKE . . .

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Note: Recipes and content from ©2015-2019 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie.

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Comments

  1. Ciao Chow Linda says

    I 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.

    Reply

    • Marisa Franca says

      You’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.

      Reply

  3. Natalie says


    I’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!

    Reply

  6. Jacquelyn Hastert says

    I can’t wait to make this dinner for Easter Sunday. It is a tradition for us to make lamb on this day.

    Reply

  7. Lois Christensen says


    Wow! 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!

    Reply

  9. Sara says

    I 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!

    Reply

  10. Aleta says


    Yum! 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 🙂

    Reply

  14. Anna says


    Perfect 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!

    Reply

  15. Susie says


    Lamb 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

    Reply

  16. Denise says


    Oh 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!

    Reply

  19. Elaine Benoit says


    Roasted 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!!

    Reply

  20. Gloria | Homemade & Yummy says


    I 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.

    Reply

  21. Debbye says


    This looks absolutely mouthwatering. Love the pictures too, especially of the beautiful eggs in the basket, just in time for Easter!

    Reply

  23. Amanda says


    What 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!

    Reply

  25. Heather says


    What 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!

    Reply

    • Marisa Franca says

      Hello, 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.

      Reply

  29. Amy says


    This 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!

    Reply

  30. Analida @ ethnicspoon.com says


    That 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.

    Reply

  34. Susie says


    Hi 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

    Reply

  36. Veena Azmanov says


    I 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!

    Reply

  37. Jolina says


    This 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.

    Reply

  46. Wendi says


    Hi 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?

    Reply

    • Marisa Franca says

      Hi, 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). 😊

      Reply

  48. Kathryn Occhipinti says

    Grazie 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.

    Reply

    • Marisa Franca says

      Ciao, 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!

      Reply

  50. Ciao Chow Linda says

    Oh 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!

    Reply

    • Marisa Franca says

      Ciao, 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.

      Reply

  53. Simply Suzannes at Home says

    My 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

    Reply

  54. Ciao Chow Linda says

    Ok 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.

    Reply

  55. Jovina Coughlin says

    Beautiful 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

    Reply

    • Marisa Franca says

      Thank 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!!

      Reply

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