How to Cook the Perfect Easter Lamb

Let me just say, Lamb is the way to go! Actually far more than Easter…

Everyone thinks Lamb is just for Easter, so we have some tips on how to cook the perfect Easter Lamb for any time. Turns out Lamb is one of the best meats to eat year round, since it’s more than just tasty-good for you, it can help with muscle growth, maintenance and performance! Are you ready to feel like a Gourmet Chef? Cooking at home is fun, empowering and you literally eat your results, so we are here to share how to eat deliciously.


Lamb is a type of read meat and it comes from young sheep, not only is a rich source of high quality protein, providing all nine essential amino acids, and in addition, it is also an outstanding source of many vitamins and minerals, including, iron, zinc, and vitamin B 12.

So for instance, if you are into working out, you’re an athlete, crossfit? you run marathons, or you’re just starting out to take a better care of your health, this a wonderful healthy and tasty meat you can include in your lifestyle.

Hint: it’s considered a Fancy Meat, so this one would impress any date loving meat.


This type of meat can be consumed in a variety of ways, you can enjoy it as a main course with the traditional potatoes and veggies. Sometimes, we eat it like that, and then we make sandwiches with the leftovers. Yay! For the sandwiches, we only use some mayo and chimichurri sauce on the buns or bread, and then we add the sliced lamb. Moreover, be sure to check out this video, where we simple show a few possibilities for Gourmet Meals at Home. Click here.

So be healthy and check out our lamb selection! We have Boneless Leg of Lamb and Lamb Shanks, sooo goood!

Most importantly, keep this recipe so that you can come back to it at any time, remember Lamb is considered a healthy red meat, so¬† we are constantly experimenting with new recipes,for more tips, just contact us directly ūüôā

What you’ll need

6 lb Boneless Leg of Lamb

11 cloves of garlic       1/2 cup of olive oil

1/3 cup of whole grain mustard         1 lemon juice

10 sprigs of rosemary, thyme leaves           1 1/2 tbsp of sea salt, 1 tbsp black pepper

3/4 dry wine                      1 1/2 lb yukon potato

First of all: Prep

1 Poke your lamb and insert garlic

2 Make your blend

Using a sharp knife I cut about 15 incisions 2 inches deep through the fat cap on top of the meat and I inserted some garlic cloves divided. I made a paste in a blender with the garlic, olive oil, mustard, lemon juice, rosemary leaves, thyme, salt and pepper. Then I rubbed it all over the lamb and let it marinate overnight.

Have your lamb room temperature and preheat your oven to 425 F

Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan . Roast for about 15 minutes. Remove the pan from the oven and reduce heat to 325 F

the marinated lamb resting on a roasting pan with another pan for potatoes and lamb juice

Arrange potatoes in the roasting pan and place the lamb on the rack on top. Roast for an hour and 45 mins basting the lamb with the roasting liquid halfway through.

Transfer the potatoes to a platter, baste the lamb again and return lamb to oven. Continue to roast basting often until it reaches an internal temp of 130 F for medium rare. As a general rule , the lamb should roast 20 mins per lb for medium rare

Almost ready!

Let it rest for 20 min and then carve, slice it, and serve with the potatoes, and juices and spices from the pan.

The kitchen smells amazing, and I feel like the best restaurant is at home

the garlic cloves are still inside the lamb, delicious!