A classic Easter centerpiece elevated with a honey-Dijon, lemon, and smoked paprika glaze—giving you that perfect balance of savory, slightly sweet, and bold flavor.
⏱️ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 6–8
Ingredients
Lamb & Herb Rub:
- 1 (4–5 lb) leg of lamb (bone-in or boneless)
- 4–5 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme
- 2 tbsp olive oil
- 1½ tsp salt
- 1 tsp black pepper
Flavorful Easter Glaze (The Spin):
- 2 tbsp honey
- 1 tbsp Dijon mustard
- Zest of 1 lemon
- 1 tsp smoked paprika
- 1 tbsp melted butter
Directions
- Preheat Oven
Preheat your oven to 425°F. - Prepare the Lamb
Pat the lamb dry with paper towels. If needed, lightly score the fat in a crisscross pattern. - Make the Herb Rub
In a small bowl, mix garlic, rosemary, thyme, olive oil, salt, and pepper. - Season the Lamb
Rub the herb mixture all over the lamb, pressing it into the meat for full coverage. - Initial Roast (High Heat)
Place the lamb in a roasting pan and roast for 20 minutes to develop a crust. - Prepare the Glaze
While the lamb roasts, mix honey, Dijon mustard, lemon zest, smoked paprika, and melted butter. - Add the Flavorful Spin
Remove lamb from oven and brush generously with the glaze. - Finish Roasting
Reduce oven temperature to 350°F and continue roasting for 45–55 minutes, or until internal temperature reaches:- 130–135°F (medium-rare)
- 135–145°F (medium)
- Rest the Lamb
Remove from oven and let rest for 15–20 minutes before slicing. - Serve
Slice and drizzle with pan juices. Garnish with fresh rosemary and lemon slices for a beautiful Easter presentation.
Pro Tips
- Add potatoes and carrots to the pan for a full one-pan Easter meal
- Spoon pan juices over slices for extra flavor
- Finish with a light squeeze of lemon for brightness
Enjoy!
