Easter Dinner Options: Lamb Roast

Easter is upon us! Are you ready for church, dinner, family, egg hunts and whatever else you have planned? We typically have an Easter dinner after church on Sunday.

My husband grew up eating lamb with mint sauce and assorted vegetable sides. This was foreign fare to me. My Easter dinners were all about ham and cheesy potatoes. Blending the 2 traditions has not worked well. Our kids are a little anti-ham these days and their selection of agreed upon side dishes are small. Add in some dairy intolerance and gluten sensitivities, others eating low sugar or low grains and the cook must become an expert chef to pull it all off!

Even with these challenges I plan to surprise my family, this year, with preparing lamb for them to try. Ooops! The cat’s out of the bag! Don’t say anything until after Sunday…

I just want them to try it. The more exposure they get to different tastes the more diverse their palettes will become. In case of disaster, I do have a back up plan; a small beef roast. My husband will love the lamb, but my kids may mutiny. I’ll keep you posted.

I figure you all know how to fix roast beef or even ham… but lamb? Like I said – foreign territory.

The recipe I have decided to follow promises to be tasty especially with fresh mint sauce (which you will have to figure out on your own.)

Leg of Lamb

PREP TIME: 20 minutes plus 8-24 hours rest time.

COOK TIME: 3-5 hours depending on size.



2 Tablespoons minced fresh rosemary

1 ½ Tablespoons sea salt

1 Teaspoon garlic powder

3-4 pounds boneless, butterflied leg of lamb (Ask for butcher’s help)

Butcher’s twine

  1. Begin preparing the night before. Make sure lamb is fully thawed. Combine fresh rosemary, salt and garlic powder in small bowl.
  2. If lamb is tied with twine or wrapped, completely unwrap and open.
  3. Sprinkle the rub all over and massage thoroughly into the meat. Be sure to cover all sides.
  4. Starting with the small end, tightly roll the meat into as even a log as possible. Tie three pieces of string around widthwise. Wrap tightly in butcher paper or plastic wrap and refrigerate overnight.
  5. Remove from refrigerator about an hour before roasting. Unwrap and place in roasting dish; allowing it to come to room temperature.
  6. Preheat oven to 250 degrees.
  7. For a large roast (5lbs), place the lamb in the oven and roast for 3-4 hours, or until it reaches an internal temp of 125-135 degrees. Start checking temp at 2 hours of cooking to make sure it does not get overdone. Cooking time will depend on roast size. Once desired temp has been reached remove from oven and let sit for 30 minutes to an hour. A smaller (3lb) roast may only take 2 hours to cook through. Adjust your times accordingly.
  8. Once your roast has cooled, preheat your over to 500 degrees. When hot, place the roast back in the oven for 5-10 minutes until the fat on the outside browns and gets crispy. The inside is sufficiently cooled so it will not overcook during this step.
  9. Remove from oven. Remove the strings. Slice thinly and serve!

All of us in the Huber family hope and pray your Easter celebration is Christ-centered and delightful! If you have your own Easter dinner stories, I would love to hear them! Happy Easter Weekly Readers!

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