Roasted Lamb London Broil-Style

This Boneless Roasted Lamb prepared London Broil-Style is an easy and delicious choice for Easter or any special occasion!

Lamb for Easter

Serving lamb is an Easter tradition, and our Roasted Lamb London Broil-Style is a delicious option for your next holiday meal! 

The lamb is roasted with a wonderful herb crust, then served alongside some flavorful pan-roasted tomatoes with herbs and Israeli couscous – both quick, easy and super-flavorful sides that complement the tender, juicy lamb!

While we typically serve lamb prepared like this, my husband Jack decided to change things up a bit this year with this recipe.

What is London Broil-Style?

Most people think of London Broil as a beef steak – but it actually refers to a specific cooking method, not an exact cut of meat.

London Broil (regardless of the meat used) is marinated, then cooked in the oven over higher heat. Once it rests, the meat is sliced against the grain, on the bias, into thin slices for serving.

• The flavors are incredible and the lamb cooks up to your preferred level of doneness.
• It’s an easier way to cook lamb for a special holiday meal.
• This method works for larger or smaller cuts of meat – so even if you have a smaller guest list, you can still serve some very delicious lamb!

• Lamb – Buy a boneless leg of lamb of any size to suit the number of dinner guests.
• Fresh Herbs and other Aromatics – We marinated the lamb in a paste/wet rub made from fresh rosemary and mint, garlic, salt, pepper,lemon zest and juice, plus olive oil. You can vary the fresh herbs if you’d like, but rosemary and mint are especially well-suited for the lamb.
• (Optional) Israeli Couscous – To serve as a side dish (if you’d like). It is cooked with most of the same ingredients as used in the marinade.

1. Trim most of the visible fat and gristle from the lamb, but do not discard.
2. Disconnect the two sections of lamb and butterfly each section.
3. Mix the marinade and smear over the lamb. Cover with plastic and refrigerate for two hours.
4. *Simmer the fat and gristle in a pan of water until you have about two cups of liquid remaining. Cool, then skim the fat off the top of the lamb broth. Save both the fat and the broth.
5. Sear the lamb in a ribbed grill pan on the stove, then place it on a rack placed over a sheet pan.
6. Roast in the oven until the lamb reaches your preferred level of doneness.
7. Allow the lamb to rest before slicing.
8. *Cook the Israeli couscous in a saucepan with the reserved lamb broth and fat, salt and pepper. Once tender, stir in mint, rosemary, lemon juice and olive oil.
9. Serve immediately with sliced lamb.

*optional step

Why is lamb served for Easter? According to this website, “The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. The Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.”

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