Rosemary Lamb Recipe

Easter Lamb Dinner Recipe with a hint of Rosemary

The sweet aroma of rosemary and the succulent taste of this traditional Mediterranean herb comes together with lamb to bring us the true taste of Easter.  It is too early to gather rosemary from your outdoor herb garden, but it can be purchased from your local food marketing.  If you have an indoor herb garden, you will be able to enjoy the taste of your winter labour by adding a little bit of fresh rosemary to this roast lamb dish.

Rosemary Plants are available at Seaway Farms!  See available sizes


1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness

8 garlic cloves, peeled, divided

1/2 cup whole grain Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

2 tablespoons finely chopped fresh rosemary

2 tablespoons fresh lemon juice

Nonstick vegetable oil spray

Fresh rosemary sprigs and fresh Italian parsley sprigs


Open lamb-like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.


Start with a boneless 7-pound leg of lamb. When all fat and sinew are trimmed, it will weigh about 6 pounds.

Per serving: 399.4 kcal calories, 56.5 % calories from fat, 25.1 g fat, 6.9 g saturated fat, 135.0 mg cholesterol, 1.0 g carbohydrates, 0.1 g dietary fiber, 0.1 g total sugars, 0.9 g net carbohydrates, 39.8 g protein

Source & Reviews –  (As seen March 2015)