Delicious Easter dinner menu ideas for a festive holiday meal

Easter Dinner Menu Ideas

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why make this recipe

This Herb-Roasted Leg of Lamb is warm, simple, and full of flavor. It feels like a special meal for Easter. You can use plain ingredients and still get a tasty main dish. For more simple Easter ideas, try this list of recipes for Easter to plan your menu.

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introduction

This recipe makes a juicy roast with a light herb crust. It takes a little time, but most of that is oven time. You can cook it ahead and finish before guests arrive. The dish pairs well with fresh vegetables and simple sides.

why make this recipe

The lamb is tender and smells great from the herbs. It looks nice on the table for a holiday meal. The steps are clear and easy to follow. This recipe lets you focus on the rest of your Easter dinner too.

how to make Herb-Roasted Leg of Lamb

Start early so the meat can rest after cooking. Use a meat thermometer to get the doneness you want. For side ideas that match this roast, see these easy holiday dinner ideas which work well for spring meals.

Ingredients :

  • 4 to 5 lb leg of lamb, bone-in or boneless
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
  • 2 tbsp fresh thyme, chopped (or 2 tsp dried)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, zested and juiced
  • 1/2 cup chicken or beef broth (optional)

Directions :

  1. Take the lamb out of the fridge 30 minutes before cooking to reach room temperature.
  2. Preheat the oven to 375°F (190°C).
  3. Mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper in a small bowl.
  4. Pat the lamb dry with paper towels. Rub the herb mix all over the lamb.
  5. Place lamb on a rack in a roasting pan. If you like, add broth to the pan for a little sauce and to keep drippings from burning.
  6. Roast in the oven until a meat thermometer reads 130°F (54°C) for medium-rare, about 1 to 1.5 hours depending on size.
  7. Remove the lamb and let it rest for 15 minutes. The temperature will rise a few degrees while it rests.
  8. Slice the lamb against the grain and serve with pan juices or a simple gravy.

how to serve Herb-Roasted Leg of Lamb

Slice the lamb thin for easy serving. Arrange slices on a warm platter. Add roasted potatoes, steamed green beans, or a fresh salad. If you want a simple table setting idea, look at these romantic dinner ideas for easy presentation tips.

how to store Herb-Roasted Leg of Lamb

Cool the lamb to room temperature before storing. Put sliced lamb in an airtight container. Keep in the fridge for up to 3 days. To freeze, wrap tightly in foil and place in a freezer bag for up to 3 months. Thaw in the fridge before reheating.

tips to make Herb-Roasted Leg of Lamb

  • Use a meat thermometer for the best result.
  • Let the lamb rest after cooking for juicy meat.
  • Dry the meat before rubbing to help the herb crust stick.
  • If using frozen lamb, thaw fully in the fridge first.

variation (if any)

  • Lemon and mint: add 2 tbsp chopped fresh mint to the herb rub and add more lemon juice.
  • Honey glaze: brush the lamb with a mix of honey and mustard for the last 10 minutes of roasting.
  • Garlic butter roast: make slits in the meat and push garlic slices into them for a stronger garlic flavor.

FAQs

Q: How long should I roast a 4 lb leg of lamb?
A: At 375°F, plan about 1 to 1.5 hours. Use a meat thermometer to check for 130°F for medium-rare.

Q: Can I cook the lamb the day before?
A: Yes. Cook and cool the lamb, then store in the fridge. Reheat gently before serving.

Q: What sides go best with this lamb?
A: Roasted potatoes, green beans, glazed carrots, and a fresh salad work well.

Q: Can I use dried herbs instead of fresh?
A: Yes. Use about one third the amount of dried herbs compared to fresh.

Conclusion

For more ideas to build a full Easter menu around this roast, see this helpful list of 42 Easter dinner ideas for a delicious, no-stress holiday feast.

Herb-Roasted Leg of Lamb

A tender and flavorful roast with a light herb crust, perfect for special occasions like Easter. Easy to prepare and deliciously paired with fresh vegetables and simple sides.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 to 5 lb leg of lamb, bone-in or boneless
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped (or 2 tsp dried) Dried can be used as a substitute.
  • 2 tbsp fresh thyme, chopped (or 2 tsp dried) Dried can be used as a substitute.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 each lemon, zested and juiced
  • 1/2 cup chicken or beef broth (optional) For added flavor and moisture during roasting.

Method
 

Preparation
  1. Take the lamb out of the fridge 30 minutes before cooking to reach room temperature.
  2. Preheat the oven to 375°F (190°C).
  3. Mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper in a small bowl.
  4. Pat the lamb dry with paper towels. Rub the herb mix all over the lamb.
  5. Place lamb on a rack in a roasting pan. If you like, add broth to the pan for a little sauce and to keep drippings from burning.
Cooking
  1. Roast in the oven until a meat thermometer reads 130°F (54°C) for medium-rare, about 1 to 1.5 hours depending on size.
  2. Remove the lamb and let it rest for 15 minutes. The temperature will rise a few degrees while it rests.
  3. Slice the lamb against the grain and serve with pan juices or a simple gravy.

Notes

Use a meat thermometer for the best result. Let the lamb rest after cooking for juicy meat. Dry the meat before rubbing to help the herb crust stick. If using frozen lamb, thaw fully in the fridge first.