A slow roasted leg of lamb surrounded by orange segments and cinnamon sticks.
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Cutting board with a sliced rack of spring lamb with rosemary, knife, bowl of salad.
Christopher Hirsheimer
1 of 9

Spring Lamb with Rosemary

I can't think of a better Easter dinner centerpiece than this tender spring lamb with rosemary.
A carved butterflied grilled boneless leg of lamb on a wooden cutting board with a knife resting beside the meat.
Laura Edwards
2 of 9

Grilled Leg of Lamb

Melissa Clark’s grilled leg of lamb has a luscious Provençial take that you won’t forget. Anchovies, garlic, and fennel take it from good to c’est magnifique!
A whole roast leg of lam on a rimmed baking sheet with charred lemon slices scattered around it.
Eric Wolfinger
3 of 9

Roast Leg of Lamb

This roast leg of lamb is a simple yet impressive recipe that celebrates the rich, sigh-inducing good flavor of the best, most perfectly cooked bone-in lamb accented with garlic and lemon. And in a shorter cooking time than usual.

This was my first time cooking lamb. WOW!! It turned out great. The lemon slices added a surprisingly nice flavor. This was our Easter dinner, and we will use this roast leg of lamb recipe again.

Friedman
A whole roasted leg of lamb on a baking sheet with a garlic rub.
Denny Culbert
4 of 9

Red Wine Garlic Roasted Leg of Lamb

This whole roasted leg of lamb that’s brined with herbs and red wine and then roasted with plenty of garlic is the best we’ve ever tried. Here’s how to make it.
An oval baking dish filled with a slow roasted lamb shoulder, surrounded by orange wedges and cinnamon sticks.
Tara Fisher
5 of 9

Slow Roasted Lamb

This slow roasted lamb shoulder coaxes the meat to fall-apart tenderness in the oven while infusing it with the pervasive aroma and flavor of chile, orange, and honey.
Two grilled lamb chops topped with cilantro-mint sauce on a white plate.
Noel Barnhurst
6 of 9

Lamb Chops with Cilantro and Mint Sauce

These lamb chops are grilled to perfection and are easy and quick thanks to a nifty combination of mint and cilantro that you can use either as a marinade or as a simple finishing sauce, depending on how much time you can spare.
A partially carved leg of lamb on a wooden cutting board.
Eric Wolfinger
7 of 9

Tuscan Style Roast Leg of Lamb

This Tuscan style roast leg of lamb is made in traditional Italian fashion with a garlic, rosemary, lemon, and olive oil marinade before being roasted until perfectly tender. Easy and elegant.

This Tuscan-style roast leg of lamb recipe was perfect, being medium/rare. I wouldn’t change a thing. I used just the right amount of seasoning and paste, which I did overnight. I wish now that I had bought another leg to make this summer.

Janice
Two chops from a roasted rack of lamb with parsley, Dijon, and chives on a white plate with a cooked zucchini and tomato mixture.
Quentin Bacon
8 of 9

Roasted Rack of Lamb with Parsley, Dijon, and Chives

This is lovely served with a market-fresh green vegetable, including spinach, brussels sprouts, broccoli rabe, collard greens.
A partially carved roast leg of lamb on a wooden cutting board with spices, fresh herbs, and citrus salad surrounding it.
Ellen Silverman
9 of 9

Leg of Lamb with Moroccan Spices

Leg of lamb with Moroccan spices is marinated with an intoxicating blend of earthy, warming spices and served with pan sauce, honey, and Aleppo chile pepper.

FAQs

How do you carve a leg of lamb?

If carved properly, a leg of lamb will yield beautiful tender slices. Follow these simple steps to evenly carve the meat.

First, let the meat rest for 10 to 15 minutes before carving. While it’s resting, locate the bone. You’ll be carving perpendicular to the bone, against the grain of the meat.

Begin cutting along one length of the leg with a sharp knife, angling your knife slightly towards the bone, as you cut thin, even slices of meat. Once you have carved all the meat from one side of the leg, flip it over and repeat the process on the other side.

Which cut of lamb is most tender?

The most tender cuts of lamb are the loin chops, rib chops, rack, and tenderloin because there aren’t large muscles running through this tissue.

Other cuts of lamb, such as the shoulder, require a low and slow cooking process to become tender.

What should I serve with roast lamb?

Roast lamb is often served with mint sauce or mint jelly as a topping or with a basic pan gravy made from lamb drippings. For side dishes, balsamic roasted potatoes or other roasted vegetables pair nicely with the rich meat. For Easter, spring vegetables, such as minty peas or baked asparagus, are also a great choice.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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