Herb-Roasted Passover Lamb with Garlic and Rosemary
Tender lamb leg roasted with fresh rosemary, garlic, and olive oil, capturing the traditional flavors associated with Passover celebrations. This middle eastern-inspired passover ready in about 115 minutes pairs boneless leg of lamb, fresh rosemary, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, 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
- 4 pounds boneless leg of lamb
- 3 tbsp, chopped fresh rosemary
- 6, minced garlic cloves
- 1/4 cup olive oil
- 2 tsp coarse salt
- 1 tsp, freshly ground black pepper
- 2 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a small bowl, combine 3 tbsp chopped fresh rosemary, 6 minced garlic cloves, 1/4 cup olive oil, 2 tsp coarse salt, 1 tsp freshly ground black pepper, and 2 tbsp lemon juice to create a marinade.
- Step 2: Pat dry the 4-pound boneless leg of lamb and rub the marinade all over the lamb, pressing it into the meat to coat evenly. Let it rest at room temperature for 30 minutes.
- Step 3: Place the lamb on a roasting rack in a shallow pan and roast in the preheated 375°F oven for about 1 hour and 15 minutes, or until an internal temperature of 135°F for medium-rare is reached.
- Step 4: Remove the lamb from the oven, tent loosely with foil, and let it rest for 15 minutes before carving to allow juices to redistribute.
Frequently asked questions
How long does Herb-Roasted Passover Lamb with Garlic and Rosemary take to make?
Total time is about 115 minutes (40 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Passover Lamb with Garlic and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless leg of lamb from drying out.
Can I substitute ingredients in Herb-Roasted Passover Lamb with Garlic and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Passover Lamb with Garlic and Rosemary for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Passover Lamb with Garlic and Rosemary?
Middle Eastern passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A standout for my Seder! The rosemary and garlic made the lamb so aromatic and moist.
- ★★★★★
The lamb was so tender and the rosemary and garlic flavors were perfect for Passover. My whole family loved it!
- ★★★★☆
Delicious, but the garlic was a bit too strong for my taste. Still, a great dish for the holiday.
