Roast Lamb with Garlic, Rosemary, and Thyme – The Perfect Easter Dish
Easter is a time for togetherness and tradition, with food playing a central role in the celebrations. Lamb has long been a symbol of Easter and is served in many countries during the holiday. This recipe for roast lamb with garlic, rosemary, and thyme is easy to prepare and delivers a rich, delicious result. Perfect for enjoying with family and friends, accompanied by a well-chosen wine.
Roast Lamb with Garlic, Rosemary, and Thyme
Ingredients (4–6 servings)
- 1.5 kg boneless leg of lamb
- 4 garlic cloves, sliced
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- 1 dl white wine (optional)
- 1 lemon, zest and juice
- 1 tbsp honey
Instructions
- Remove the lamb from the refrigerator one hour before cooking to bring it to room temperature. Preheat the oven to 150°C (300°F).
- In a bowl, mix olive oil, rosemary, thyme, Dijon mustard, lemon zest, lemon juice, honey, salt, and pepper.
- Make small cuts in the meat and insert the garlic slices. Rub the lamb thoroughly with the marinade.
- Place the lamb in a roasting pan and pour the white wine around it. Roast in the oven for about 1.5–2 hours, or until the internal temperature reaches 58°C (136°F) for medium-rare or 65°C (149°F) for well-done.
- Remove the lamb from the oven and let it rest for at least 15 minutes before slicing into thin pieces.
Wine & Beverage Pairings
Red Wine: A classic Bordeaux, Châteauneuf-du-Pape, or Rioja Reserva perfectly complements the flavors of the lamb.
Beer: A dark ale or Belgian dubbel, such as Chimay Blue or Leffe Brune, provides a great balance to the dish.
Non-Alcoholic: Rich apple cider or a non-alcoholic red wine are excellent alternatives.
