Baked Herb-Crusted Lamb with Charoset Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender lamb roast coated in a fragrant herb crust and glazed with a sweet Passover charoset-inspired sauce, perfect for a holiday centerpiece. This Middle Eastern-inspired Passover recipe, ready in about 100 minutes, pairs bone-in leg of lamb, fresh rosemary, chopped, fresh thyme, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds bone-in leg of lamb
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 medium apple, peeled and grated
• 2 tbsp red wine vinegar
• 1/4 cup chopped walnuts
• 1/2 tsp ground cinnamon
• 1 tbsp honey

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F. In a small bowl, combine 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 4 minced garlic cloves, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper to form a herb paste.
2. Step 2: Rub the 3-pound bone-in leg of lamb evenly with the herb paste, pressing it into the surface. Place the lamb on a roasting rack in a baking pan.
3. Step 3: Roast the lamb in the preheated oven for about 1 hour 20 minutes, or until an internal temperature of 135°F for medium-rare is reached. Remove from oven and tent with foil to rest.
4. Step 4: Meanwhile, prepare the glaze: In a small saucepan, combine 1 grated medium apple, 2 tbsp red wine vinegar, 1/4 cup chopped walnuts, 1/2 tsp ground cinnamon, and 1 tbsp honey. Cook over medium heat, stirring frequently, until the mixture thickens slightly and becomes fragrant, about 5 minutes.
5. Step 5: Slice the rested lamb and brush generously with the warm charoset glaze before serving for a sweet and spiced finish.