Spring Garden Easter Lamb with Garlic and Herbs

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This spring garden Easter lamb pairs tender roasted lamb with garlic, rosemary, lemon, and colorful vegetables. It’s a simple centerpiece for a family gathering, with potatoes and carrots roasting alongside the meat and peas added near the end for a fresh spring finish.

Ingredients

Serves: 6

  • 3-pound boneless halal leg of lamb, untied and opened out
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1½ teaspoons salt, divided
  • ½ teaspoon black pepper
  • 1½ pounds baby potatoes, halved
  • 4 medium carrots, cut into 1-inch pieces
  • ½ cup vegetable broth
  • 1 cup frozen peas
  • Fresh parsley, for serving

How to Make It

  1. Prepare the oven. Preheat to 375°F (190°C). Pat the lamb dry and place it in a large roasting pan.
  2. Season the lamb. Mix garlic, 2 tablespoons olive oil, rosemary, thyme, lemon zest, lemon juice, 1 teaspoon salt, and pepper. Rub over both sides of the lamb.
  3. Add the vegetables. Toss potatoes and carrots with the remaining oil and salt. Arrange around the lamb and pour the broth into the pan.
  4. Roast. Begin checking the lamb after 45 minutes. Continue roasting until the thickest part reaches 145°F (63°C); timing depends on its thickness. Transfer to a board, loosely cover, and rest for 15 minutes.
  5. Finish the vegetables. Stir the vegetables and continue roasting until tender. Add frozen peas for the final 5–8 minutes, stirring them into the hot pan juices.
  6. Serve. Slice the lamb across the grain. Arrange with the vegetables, spoon over the pan juices, and finish with parsley.

Tips for Tender Lamb

Use a thermometer to check doneness rather than relying on roasting time alone. Resting before slicing helps retain the juices. If the potatoes need longer, leave them in the oven while the lamb rests.

Serving Ideas

Serve with a green salad, warm bread, and a yogurt sauce made with lemon and fresh mint. The roasted vegetables make this a complete main dish without many extra sides.

Prep time: 20 minutes
Cook time: Approximately 50–75 minutes
Rest time: 15 minutes

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Meta description: Make spring garden Easter lamb with garlic, rosemary, lemon, and roasted vegetables. A simple, flavorful centerpiece for a family celebration.

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