Average Recipe
Prep Time
20 minutes
Wait Time
1 hour
Cook Time
1 hour 30 minutes

Serve this beautiful roasted leg of lamb for a Spring or Easter brunch. The roast is best marinated overnight in the herb mixture, but can marinate for a minimum of an hour if time is an issue. Serve lamb with roasted carrots and a fennel and arugula salad.

4½ pounds bone-in leg of lamb
½ cups fresh dill
¼ cups fresh rosemary
¼ cups lemon juice
¼ cups extra virgin olive oil
1 tablespoons lemon zest
6 cloves garlic
2 teaspoons sea salt
2 teaspoons black pepper