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Leg of Lamb is such a great springtime dish! It always reminds me of going to my grandparents house at the shore for Easter weekend when I was growing up. It brings back such great memories! I remember the smell of the lamb cooking and how we all sat at the dining room table for a fancy dinner.

I am continuing the tradition of cooking a leg of lamb this Easter weekend. I think family traditions are so important. Lamb is actually relatively easy to cook. You just need to season it with herbs and olive oil before cooking and the aroma and flavor are amazing! I think garlic and rosemary are the perfect accompaniment to lamb, so that is what I use in my recipe! It pairs perfectly with asparagus, a green salad and some roasted potatoes. Happy Easter and Happy Spring!


1 4-5 lb bone in leg of lamb

3 tbsp olive oil

5-6 cloves of garlic

3 tbsp fresh chopped rosemary

2 tbsp fresh chopped oregano

1 tbsp sea salt or kosher salt

1 tbsp fresh ground pepper


Preheat oven to 350 degrees. Place olive oil in the bottom of a roasting pan. Pat the lamb dry with paper towels and make small shallow slits all over the lamb with a knife. Place the lamb in the posting pan and rub with the olive oil that is in the pan.

Mince the garlic with the rosemary, oregano, and salt to form a paste. Rub the paste all over the lamb and sprinkle all over with the pepper. Let it sit out for 30 minutes.

Roast the lamb for approximately 1 to 1.5 hours, depending on the size. An instant thermometer should read 130-135 degrees when lamb is done. Transfer lamb to a cutting board and let sit for 15-20 minutes. The lamb will continue to cook and the thermometer will rise to 140 degrees, which is medium rare.

Cut the lamb and serve with your favorite salad, vegetables and side dishes. Enjoy!