Name: Italian Easter Lamb Roast Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 55 min
Yield: 6
Cuisine: Italian
Ingredients: 2.3kg bone-in leg of lamb, trimmed of excess fat.; 6-8 large garlic cloves, slivered; 4-5 fresh rosemary sprigs (plus extra for garnish); Zest and juice of 2 lemons; 1/4 cup extra virgin olive oil; 2-3 lbs (1-1.5 kg) Yukon Gold potatoes, peeled and quartered; Salt and freshly ground black pepper, to taste; 1/2 cup dry white wine (optional, for pan); Optional: fresh thyme or sage sprigs

This classic Italian Easter Lamb Roast features a tender leg of lamb infused with garlic, fresh rosemary, olive oil, and lemon for bright, aromatic flavor. Slow-roasted to juicy perfection with golden potatoes, it embodies spring renewal and family tradition, delivering succulent meat with herbaceous depth in every bite.

Why You’ll Love This recipe

You’ll adore this Italian Easter Lamb Roast because it transforms a simple, high-quality cut of lamb into a show-stopping holiday centerpiece with minimal effort. The marinade of garlic, rosemary, lemon zest, and extra virgin olive oil penetrates the meat, taming any gaminess while amplifying its natural richness and tenderness.

As it roasts, the lamb becomes melt-in-your-mouth juicy with a golden, herb-crusted exterior that fills your home with irresistible Mediterranean aromas. Paired with crispy roasted potatoes that soak up the flavorful pan juices, it’s a complete, one-pan meal that feels elegant yet comforting.

Perfect for Easter gatherings, it honors Italian culinary heritage—symbolizing renewal and abundance—while being forgiving for home cooks. Family and guests will rave about the succulent texture, vibrant flavors, and festive wow factor, making it a recipe you’ll return to year after year for special occasions.

Yield: Serves 6

Italian Easter Lamb Roast Recipe

Tender garlic-rosemary roasted leg of lamb with crispy potatoes—classic Italian Easter delight full of flavor and tradition.

Prep Time 20 minutes

Cook Time 1 hour 45 minutes

Additional Time 50 minutes

Total Time 2 hours 55 minutes

Ingredients

2.3kg bone-in leg of lamb, trimmed of excess fat.
6-8 large garlic cloves, slivered
4-5 fresh rosemary sprigs (plus extra for garnish)
Zest and juice of 2 lemons
1/4 cup extra virgin olive oil
2-3 lbs (1-1.5 kg) Yukon Gold potatoes, peeled and quartered
Salt and freshly ground black pepper, to taste
1/2 cup dry white wine (optional, for pan)
Optional: fresh thyme or sage sprigs

Instructions

Prep the star of the show! Pat your beautiful leg of lamb dry with paper towels—this helps the marinade stick and the skin crisp up gorgeously.
Make it flavorful inside and out. Using a sharp knife, cut small slits all over the lamb and tuck in those garlic slivers and rosemary needle bits. This infuses every bite with aromatic magic!
Whip up the dreamy marinade. In a bowl, mix olive oil, lemon zest, lemon juice, plenty of salt, pepper, and chopped rosemary. Rub this all over the lamb like you're giving it a luxurious spa treatment.
Let it soak up the goodness. Place the lamb in a large dish or zip-top bag, cover, and refrigerate for at least 4 hours—or better yet, overnight. The longer, the deeper the flavor!
Get your sides ready. Preheat oven to 450°F (230°C). Toss quartered potatoes with olive oil, salt, pepper, and a bit of rosemary— they'll become golden, crispy perfection.
Time to roast! Place lamb in a large roasting pan (fat side up). Surround with potatoes. Pour white wine into the pan for steamy tenderness. Roast at high heat for 20 minutes to sear.
Slow and steady wins the flavor. Reduce oven to 325°F (160°C) and continue roasting 1.5-2 hours, basting occasionally, until internal temp hits 135°F (57°C) for juicy medium-rare.
Check and rest. Tent the lamb loosely with foil and let it rest 20-30 minutes— this keeps it succulent and easy to carve. Potatoes will be perfectly done!
Make it shine. Carve the lamb into thick slices against the grain. Arrange on a platter with potatoes, drizzle with pan juices, and garnish with fresh rosemary and lemon wedges.
Serve and celebrate! Bring this stunning roast to the table—watch smiles light up as everyone digs into this Easter masterpiece. Buon appetito!

Notes

Always use a meat thermometer for perfect doneness—overcooking makes lamb tough.
If the top browns too quickly, loosely cover with foil.
Pan juices make an amazing natural sauce; skim fat if desired.
This pairs beautifully with Italian red wine like Chianti and a fresh spring salad.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1265Total Fat 89gSaturated Fat 35gUnsaturated Fat 54gCholesterol 378mgSodium 276mgCarbohydrates 1gSugar 0gProtein 93g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a bone-in leg of lamb for richer flavor and moisture; ask your butcher to trim excess fat but leave some for basting.
Pierce the meat deeply with a knife to insert garlic and rosemary slivers—this ensures even seasoning throughout.
Marinate overnight if possible for maximum flavor infusion; if short on time, at least 2-4 hours works wonders.
Start roasting at high heat (450°F/230°C) for 15-20 minutes to sear and crisp the exterior, then lower to 325°F/160°C for gentle, even cooking.
Use a meat thermometer: aim for 135°F/57°C internal for medium-rare (it will rise during resting).
Let the lamb rest tented with foil for 20-30 minutes before carving—this redistributes juices for maximum tenderness.
Roast potatoes in the same pan for infused flavor, but add them halfway to avoid overcooking.
Deglaze pan juices with white wine or broth for a simple, delicious sauce.
Fresh herbs are key—dried won’t deliver the same bright punch.
Resting is non-negotiable; skipping it leads to dry meat.

Ingredients Notes

The star is a bone-in leg of lamb (about 5-6 lbs/2.3-2.7 kg), prized for its marbling and depth of flavor that shines in slow roasting—opt for grass-fed if available for cleaner taste. Fresh rosemary sprigs provide earthy, pine-like aroma essential to Italian lamb dishes; their needles infuse subtly without overpowering.

Garlic cloves, smashed or slivered, add pungent sweetness that mellows beautifully. Extra virgin olive oil ensures moisture and carries flavors, while lemon zest and juice brighten the richness, cutting through any heaviness for a fresh spring note. Potatoes (Yukon Gold or similar) become crispy outside and fluffy inside, absorbing savory pan drippings.

Salt (preferably coarse sea) and black pepper enhance natural tastes—season generously. Optional white wine in the pan creates steam for tenderness and a light jus. Quality matters: fresh, aromatic ingredients elevate this from good to unforgettable.

Variations and Substitutions

For a Roman twist, add anchovies or Pecorino to the rub for umami depth, or finish with an egg-lemon sauce (agnello brodettato style) for creamy richness. In Tuscan fashion, incorporate sage and thyme alongside rosemary for layered herbs. Swap bone-in for boneless leg if easier carving is preferred, though bone adds flavor—reduce cook time slightly.

Use shoulder roast for more forgiving, fall-apart texture in smaller gatherings. For milder flavor, choose younger lamb or marinate longer. Vegetarian? Substitute roasted cauliflower or mushrooms with the same herb rub. Dairy-free? Skip any cheese additions. No white wine? Use broth or lemon water.

Add vegetables like carrots, fennel, or artichokes to the pan for a fuller meal. Spice it up with chili flakes for heat, or go lighter with more lemon and mint for a brighter profile. These tweaks keep the spirit authentic while adapting to preferences or availability.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a low oven (300°F/150°C) covered with foil to retain moisture, or microwave in short bursts. Freeze sliced lamb in portions with juices for up to 2-3 months—thaw overnight in the fridge before reheating. Pan juices freeze well separately for sauces.