Tied and seasoned overnight with fragrant herbs, then roasted to a tender, golden perfection with a rich garlic butter crust. A beautiful Easter centerpiece, served with classic Béarnaise sauce (an easy, elegant shortcut using Knorr) and a luxurious red wine shallot reduction.

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Ingredients

Lamb

• 1 bone-in or boneless leg of lamb (5–7 lbs)
• 3 tbsp olive oil
• 6 cloves garlic, minced
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp fresh rosemary (or 1 tbsp dried)

Steakhouse Butter Finish

• 4 tbsp butter
• 2 cloves garlic, smashed
• 1 sprig rosemary or thyme

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Instructions

1️⃣ Prep the Lamb (Night Before – Recommended)

• Pat lamb dry
• Tie with kitchen twine every 1–2 inches (for even cooking)
• Rub all over with:
  • olive oil
  • garlic
  • salt, pepper
  • paprika, garlic powder, onion powder
  • rosemary

Cover and refrigerate overnight.

👉 This step = deeper flavor + better crust

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2️⃣ Bring to Room Temperature

Remove lamb from fridge 1 hour before cooking.

3️⃣ Roast for Crust

Preheat oven to 425°F
Place lamb on rack in roasting pan

Roast 20 minutes to develop a rich crust.

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4️⃣ Finish Roasting

Reduce oven to 350°F

Cook until internal temp reaches:

• 130–135°F for medium-rare (best)

Approx. 15–18 minutes per pound

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5️⃣ Garlic Butter Finish

Melt butter with garlic and herbs

Brush over lamb during last 10 minutes of cooking.

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6️⃣ Rest & Slice

Let rest 15–20 minutes

Slice and serve.

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Serving

Serve with:

• Béarnaise sauce (Knorr shortcut — so easy and delicious)
• Red wine shallot sauce

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