Lamb is a traditional choice for Easter dinner, and this leg of lamb with a fresh mint chimichurri is well-suited for the occasion. A leg of lamb will serve a table full of hungry guests.
Love it? Pin it to SAVE it!
Follow Living Linda on Pinterest for more great tips, ideas and recipes!
I don’t know about you, but I love having lamb for Easter. We’ve had it several years in a row now.
In 2016, I made Herbed Rack of Lamb with this mint chimichurri sauce (I know, I’ve been holding out on you in sharing this recipe).
We still had the green beans as a side (did you know that green beans are the number 1 side dish for holiday — Thanksgiving, Christmas, Easter — dinners?) but I paired it with roasted purple potatoes with feta, chives and spring onions.
Whether it is lamb chops, Frenched rack of lamb, or leg of lamb – it is oh so yummy!
Leg of Lamb is always makes for an elegant Easter meal however, it doesn’t have to be complicated. Nope, not at all. This dish comprises just a few ingredients and is super-simple to prepare making it perfect for holiday entertaining. Just put the lamb in pan, rub olive oil all over. Season it with salt, pepper, thyme, and rosemary. Then roast it at 450°F for the first 15 minutes. Then you’ll lower the temperature to 350°F for another 25 to 30 minutes until a meat thermometer inserted in the center of the lamb reads 130°F.
Take the lamb out of the oven and let it rest. While it is resting you can make the mint chimichurri sauce.
Easter Leg of Lamb with Mint Chimichurri
Yields 8-10 servings
5 to 7 pound leg of lamb, bone-in shank or bone removed, trimmed of excess fat, at room temperature
1/4 cup extra virgin olive oil
1/2 teaspoon dried rosemary
1 teaspoon French thyme
Kosher salt and freshly ground black pepper
3/4 cup fresh mint leaves
3/4 cup fresh parsley leaves
1 teaspoon dried oregano leaves
3 cloves garlic
1 teaspoon dried jalapeno
1 teaspoon salt
3 Tablespoons lime juice
1/2 cup extra virgin olive oil
Preheat the oven to 450°F.
Rub the lamb with 1/4 cup of the olive oil and season both sides with rosemary, thyme, salt and pepper. Arrange the lamb fat-side up on a roasting pan and roast 15 minutes.
Lower the temperature to 350°F and roast until golden brown and a meat thermometer inserted in the center of the lamb reads 130°F, another 25 to 30 minutes.
While the lamb roasts, make the chimichurri. Combine the mint, parsley, oregano, garlic, dried jalapeno and 1 teaspoon salt in a food processor and blend. With the machine running, drizzle in the lime juice and remaining 1/2 cup olive oil and process just until fully combined. Taste and season with salt and pepper.
Remove the lamb from the oven and allow it to rest for 10 minutes. This will allow the juices to redistribute and the lamb will continue to cook. The temperature should read 140°F.
Slice the lamb against the grain and place a platter. Serve with mint chimichurri alongside the meat at the table.
Serve with Roasted New Potatoes with Feta, Chives and Spring Onions and rainbow carrots with orange glaze.
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
I’d Love to Hear From You!
I really value your feedback and love to answer your questions and hear how my recipes worked for you! Just head on down to the comment box located at the very bottom of this post. E-mail addresses are never published, and last names are optional. We can’t wait to hear from you!