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Food & Recipes

How to Roast a Leg of Lamb That’s Juicy + Flavorful for Easter Dinner — Easy Recipe

It all starts with choosing this type of leg of lamb for easy roasting and carving!

As you’re finalizing your Easter dinner menu, there’s no need to stress about how you’ll cook that leg of lamb this year. A few chef’s tips is all you need to roast the piece of meat to succulent perfection. This process is especially simple with a boneless leg of lamb as it roasts in under 2 hours and is hassle-free to carve. Even better, our Woman’s World test kitchen shares their boneless leg of lamb recipe — which brushes the savory meat with a tart blackberry glaze. Keep reading for three tips on roasting this cut correctly, along with a recipe to make for the joyous occasion!

The basics of leg of lamb

This cut is considered a lean meat that’s versatile for a variety of cooking methods. Though, one of the most popular ways to prepare it is roasting it whole. The choice is yours when it comes to roasting bone-in or boneless leg of lamb. However, a boneless cut cooks faster and is easier to carve since the meat isn’t connected to the solid bone. Additionally, you can get creative with the combination of herbs and spices to produce the tastiest meat.

3 chef’s tips for roasting a juicy leg of lamb

Cooking a leg of lamb takes time, but it’s worth it for a moist and tender main. Simply follow these three chef’s tips for a roasted lamb dish that wows your Easter guests.

1. Let the meat sit at room temperature before roasting.

Giving the meat time to come to room temperature allows both the inside and outside to cook evenly. Therefore, Yumna Jawad, founder and blogger at Feel Good Foodie, suggests letting the leg of lamb sit for at least an hour prior to roasting it.

2. Season the meat with these pantry staples.

When flavoring the meat, it’s best to choose the right seasonings that don’t ruin the meat’s texture. “If you really want to do your own marinade, avoid vinegar or wine marinades because they have a tendency to pull moisture from the meat and leave a dry taste,” Steve Chiappetti, executive chef of the Albert restaurant in downtown Chicago, explains. “Fresh herbs or dry spices are your friend in preparing a fantastic leg of lamb.”

3. Give the meat ample time to rest.

Once roasted, you don’t want to carve the meat right away as it will cause the juices to run out of the meat. Jawad says letting it sit covered for around 5 to 10 minutes helps those juices reabsorb into the meat’s fibers. This goes a long way for creating moist slices of lamb.

A delicious roasted leg of lamb recipe

For a leg of lamb recipe that cooks within 2 hours, try this one from our test kitchen! (Also, serve it with a bowl of mint pistou as it’s the perfect chunky sauce to drizzle over each slice.)

Blackberry ’n’ Herb Boneless Leg of Lamb

Roasted boneless leg of lamb for Easter dinner

Fresh rosemary and berry jam jazz up the flavor-packed glaze for this easy yet elegant centerpiece.


  • 1 (5 to 6 lb.) boneless leg of lamb, trimmed
  • 1 Tbs. olive oil
  • ½ cup low-sodium chicken broth
  • ¼ cup blackberry jam
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. brown sugar
  • 1 Tbs. fresh chopped rosemary
  • 2 cloves minced garlic


  • Active: 30 mins
  • Total time: 2 hrs
  • Yield: 12 servings
  1. Heat oven to 425°F. Coat large roasting pan with cook ing spray. Rub lamb with olive oil; sprinkle with ½ tsp. salt and ¼ tsp. pepper. Place lamb in pan.
  2. Roast 15 minutes. Reduce oven temp. to 350°F. Roast until meat thermometer inserted into thickest part of lamb registers 140°F, about 1 hour, 15 minutes. Transfer to serving platter; let stand 10 mins.
  3. Meanwhile, in pot, combine broth, jam, vinegar, sugar, rosemary, garlic and ¼ tsp. salt; over medium heat, cook, stirring of ten, until thickened, 3 to 4 minutes. Drizzle sauce over la mb. Garnish as desired.
  4. Bonus: Pair your leg of lamb with a red wine such as this rich and savory Villa Cerna Primocolle Chianti Classico.

How to carve a boneless leg of lamb

Having the bone removed helps you carve it smoothly and in less time. Be sure to have a clean board and sharp chef’s knife on hand. Then, use this video from Simply Beef and Lamb’s YouTube channel slice and serve your Easter leg of lamb with ease!

Keep reading for side dish recipes worth serving with roasted lamb!

Instant Pot Brussels Sprouts: Speedy Recipe for Sweet + Tender Veggies in 2 Minutes

Crockpot Scalloped Potatoes Are a Taste of Creamy Comfort — Easy Recipe Really Wows

Air-Fryer Carrots: How to Cook a Deliciously Caramelized Batch in Just 12 Minutes

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