Italian Marinated Leg of Lamb

lamb sliced on a platter with herbs on it

Leg of lamb is one of our favorite foods for Easter dinner – served with buttery soft dinner rolls, scalloped corn, tabbouleh, and tzatziki for a delicious meal!

This is hands down the easiest roasted leg of lamb recipe ever – it is super simple, and bursting with flavor.

Lamb and I have a complicated relationship.

Lamb can be very game-y (which is precisely why my husband loves it so much), but when slow roasted, it can be soft and rich like a roast- with tons of flavor.

Luckily, its pretty easy to get a delicious, un-fussy leg of lamb with this incredibly easy Italian Marinated Leg of Lamb recipe that includes just 3 ingredients!

We hope you love this easy marinated lamb recipe as much as we do.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Tips to Perfect Leg of Lamb

It’s important to note that I don’t recommend skipping the browning step before the lamb goes in the oven.

Searing your meat helps to lock in juices and flavor so your lamb doesn’t dry out- and gives it a delicious flavor you won’t just get by tossing in a dutch oven to bake right off the bat.

Luckily, you can brown the meat and roast it in the exact same pan- use a heavy dutch oven with a lid and sear it without the lid, adding the lid when it goes into the oven.

One less pan to clean- my kind of meal!