A perfectly roasted boneless leg of lamb is a beautiful meal to serve for Easter, special occasions, and holidays. With this simple recipe, you can present an elegant cut of meat that’s tender and juicy with mouthwatering flavors of rosemary and garlic. If this is your first time making lamb, it won’t be your last!

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!

Cover and let rest before serving. Web rub the mixture all over the boneless leg of lamb, ensuring it's evenly coated. Roast until the lamb reaches 135 degrees f. Web all in all, a leg of lamb can be

Tender and succulent, slow-roasted leg of lamb filled with whole cloves of garlic, spring onions, and fennel fronds. A classic Greek Easter lamb recipe.

This Rotisserie Lamb is marinated in a Rosemary-Garlic Marinade which compliments the rich, earthy flavor of the meat. Cooking lamb over the rotisserie evenly roasts and self-bastes the meat to absolute tender and juicy perfection. Instructions for both the electric and grill rotisseries are included.

With just a handful of classic ingredients and a gentle oven roast, savor the tender juiciness of perfectly cooked lamb.

Herb Roasted Boneless Leg of Lamb served with a fresh mint sauce. This festive centerpiece features a succulent boneless leg of lamb, infused with an herb filling and crust. The mint sauce, with its vibrant flavours of mint, parsley, and olive oil, adds the perfect finishing touch to elevate this meal to gourmet status. Accompanied by melt-in-your mouth fingerling potatoes and red onion wedges roasted under the lamb to absorb all the flavour in the drippings.

Herb Roasted Boneless Leg of Lamb served with a fresh mint sauce. This festive centerpiece features a succulent boneless leg of lamb, infused with an herb filling and crust. The mint sauce, with its vibrant flavours of mint, parsley, and olive oil, adds the perfect finishing touch to elevate this meal to gourmet status.Accompanied by melt-in-your mouth fingerling potatoes and red onion wedges roasted under the lamb to absorb all the flavour in the drippings.