Easter is a time for gathering, celebration, and creating beautiful memories around the dinner table. A truly memorable feast often begins with light, vibrant starters that awaken the palate without filling you up before the main event. Imagine setting the tone with a gorgeous Spring Sharing Board, brimming with colorful radishes, quail’s eggs, and a zesty pea and artichoke dip.
For a touch of elegance, a velvety Asparagus Soup or a bright Spring Celebration Salad showcases the best of the season’s produce. These dishes are wonderfully fresh and prepare your guests for the incredible meal to come.
You could also surprise your guests with unique flavors, like a warm and tangy Greek Bouyiourdi (baked feta with tomatoes) or a sophisticated Crab and Asparagus Toast. These starters are special enough for a celebration but simple enough to let you focus on the centerpiece.
While these starters are delightful, every Easter dinner needs a standout main course. Our One-Pan Hasselback Roast Lamb is everything we love about an Easter centrepiece, made incredibly simple. This recipe anchors your table and guarantees a flavourful, tender roast with perfectly crispy potatoes, all cooked together in a single pan. The aromas of garlic, rosemary, and thyme will fill your home, promising a truly special meal.
This dish is designed to be both impressive and easy, leaving you more time to spend with friends and family. Let’s get cooking!
Ingredients
- 1 bone-in leg of lamb (approx. 4-5 lbs / 2-2.5 kg)
- 3 lbs (1.5 kg) medium-sized potatoes (like Russet or Yukon Gold), scrubbed clean
- 2 whole heads of garlic
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- Coarse sea salt
- Freshly ground black pepper
Instructions
- Prepare the Oven and Lamb: Preheat your oven to 400°F (200°C). Take the lamb out of the refrigerator about 1 hour before cooking to allow it to come to room temperature. Pat the lamb dry with paper towels. With a sharp knife, score the fat on top in a diamond pattern, being careful not to cut into the meat.
- Season the Lamb: Rub the entire leg of lamb with 2 tablespoons of olive oil. Season generously on all sides with salt and pepper. Pull the leaves from 2 sprigs of rosemary and all the thyme sprigs and press them into the scored fat and all over the lamb.
- Prepare the Hasselback Potatoes: To cut the potatoes, place a potato between the handles of two wooden spoons. Slice down into the potato at 1/8-inch intervals, stopping when your knife hits the spoon handles. This prevents you from cutting all the way through. Repeat with all potatoes.
- Assemble the Roasting Pan: In a large bowl, toss the hasselback potatoes with the remaining 2 tablespoons of olive oil, salt, and pepper until they are well-coated. Arrange the potatoes around the edges of a large roasting pan. Place the seasoned leg of lamb in the center.
- Add Aromatics and Roast: Slice the top off the two heads of garlic to expose the cloves. Drizzle them with a little olive oil and place them in the pan. Tuck the remaining two sprigs of rosemary amongst the potatoes. Place the pan in the preheated oven.
- Cooking Time: Roast for 1 hour and 30 minutes to 1 hour and 45 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the lamb (without touching bone) reads 130-135°F (55-57°C). The potatoes should be golden brown and crispy on the outside and tender on the inside. Baste the lamb and potatoes with the pan juices halfway through cooking.
- Rest and Serve: Carefully remove the pan from the oven. Transfer the lamb to a cutting board and cover it loosely with foil. Let it rest for 15-20 minutes before carving. This is a crucial step for a juicy, tender roast. Keep the potatoes warm in the turned-off oven. Carve the lamb against the grain and serve immediately with the crispy hasselback potatoes and roasted garlic cloves.
Nutrition
| Nutrient | Amount per serving (serves 8) |
|---|---|
| Calories | 685 kcal |
| Protein | 55g |
| Fat | 38g |
| Saturated Fat | 15g |
| Carbohydrates | 30g |
| Fiber | 4g |
| Sugar | 2g |
Please note that nutritional information is an estimate and can vary based on the specific ingredients used.