Herb-Roasted Passover Lamb with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender lamb leg roasted with fresh rosemary, garlic, and olive oil, capturing the traditional flavors associated with Passover celebrations. This Middle Eastern-inspired Passover recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.