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🥩 Steakhouse Garlic Butter Leg of Lamb

Tied and seasoned overnight with fresh herbs to deepen flavor, then roasted to perfection with a rich garlic butter crust. A stunning Easter centerpiece, served with classic Béarnaise sauce (an easy, elegant shortcut using Knorr) and a velvety red wine shallot reduction for a truly steakhouse-inspired finish.
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Ingredients Method Notes

Ingredients
  

  • Lamb
  • 1 5–7 lb boneless or bone-in leg of lamb
  • 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 chopped
  • Garlic Butter Finish
  • 4 tbsp butter
  • 2 cloves garlic smashed
  • 1 sprig rosemary or thyme
  • Sauces Easy + Homemade Combo
  • Knorr Béarnaise sauce prepared according to package
  • Red wine shallot sauce optional homemade or store-bought

Method
 

  1. 1️⃣ Prep the Lamb (Night Before – Recommended)
  2. Pat lamb dry
  3. Tie with kitchen twine every 1–2 inches (for even cooking)
  4. Rub all over with:
  5. olive oil
  6. garlic
  7. salt, pepper
  8. paprika, garlic powder, onion powder
  9. rosemary
  10. Cover and refrigerate overnight.
  11. 👉 This step = deeper flavor + better crust
  12. 2️⃣ Bring to Room Temperature
  13. Remove lamb from fridge 1 hour before cooking.
  14. 3️⃣ Roast for Crust
  15. Preheat oven to 425°F
  16. Place lamb on rack in roasting pan
  17. Roast 20 minutes to develop a rich crust.
  18. 4️⃣ Finish Roasting
  19. Reduce oven to 350°F
  20. Cook until internal temp reaches:
  21. 130–135°F for medium-rare (best)
  22. Approx. 15–18 minutes per pound
  23. 5️⃣ Garlic Butter Finish
  24. Melt butter with garlic and herbs
  25. Brush over lamb during last 10 minutes of cooking.
  26. 6️⃣ Rest & Slice
  27. Let rest 15–20 minutes
  28. Slice and serve.
  29. Serving
  30. Serve with:
  31. Béarnaise sauce (Knorr shortcut — so easy and delicious)
  32. Red wine shallot sauce

Notes

This recipe is amazing for entertaining because you can prep it the night before, making Easter Day so much easier.