• 12 Ratings

Treat Easter guests to an elegant and easy-to-make roasted lamb dinner from Osterio Del Circo chef Michael Galata. Complete the meal with his savory Stuffed Artichokes.



Ingredient Checklist


Instructions Checklist
  • Place garlic, chopped rosemary, thyme leaves, orange juice, wine, and 3 tablespoons olive oil in the jar of a blender; pulse 5 or 6 times to combine. Generously season lamb with salt and pepper and transfer to a large resealable plastic bag; add liquid from blender and seal bag, squeezing out all the air. Transfer to refrigerator and let marinate for at least 3 hours and up to 24 hours.

  • Remove lamb from marinade and wipe off any excess with a paper towel. Let stand at room temperature for 1 hour.

  • Preheat oven to 425 degrees.

  • Place onion, carrots, fennel, and leeks in a large bowl. Add 2 tablespoons olive oil and season with salt and pepper; toss to combine and transfer to a large roasting pan. Top with remaining 3 sprigs of rosemary and thyme. Place lamb on top of vegetables in roasting pan; drizzle with olive oil and season with salt and pepper.

  • Transfer roasting pan to oven and roast for 10 minutes. Reduce heat to 350 degrees and continue cooking until lamb reaches 125 to 130 degrees on a meat thermometer for medium-rare, about 1 hour more. Remove from oven and let stand for 20 minutes before slicing against the grain. Serve with vegetables.


12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0