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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.
This cooking method works for any size boneless leg of lamb – making it ideal even when you are hosting a smaller crowd for the holidays.
Why You’ll Love Roasted Lamb London Broil-Style
- 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!
Key Ingredients & Substitutions
- 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.
Special Supplies Needed
- Ribbed grill pan
- Baking sheet and rack (such as a cooling rack)
- Aluminum foil
For today’s recipe, we butterflied the leg of lamb before cooking. This method allows the lamb to cook quickly, plus you can more easily cook it to your preferred level of doneness (we like our lamb a little bit on the rare side).
How do I make Roasted Lamb London Broil-Style ?
- Trim most of the visible fat and gristle from the lamb, but do not discard.
- Disconnect the two sections of lamb and butterfly each section.
- Mix the marinade and smear over the lamb. Cover with plastic and refrigerate for two hours.
- *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.
- Sear the lamb in a ribbed grill pan on the stove, then place it on a rack placed over a sheet pan.
- Roast in the oven until the lamb reaches your preferred level of doneness.
- Allow the lamb to rest before slicing.
- *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.
- Serve immediately with sliced lamb.
Frequently Asked Questions
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.”
More Easter Recipes
Explore our entire selection of delicious Easter recipes.
For the lamb
- Boneless leg of lamb (choose whatever size you need for your family)
- 2 heavy tablespoons chopped fresh rosemary (only use fresh, not dry)
- 2 tablespoons fresh chopped mint
- 2 tablespoons chopped garlic
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Zest of one lemon
- 3 teaspoons lemon juice, divided
- 1 tablespoon extra-virgin olive oil
For the couscous
- 1 cup Israeli couscous
- 1 1/4 cups lamb broth from first step, or vegetable stock
- 1 tablespoon lamb fat from first step, or butter
- 1/2 teaspoon Kosher salt
- Few grinds black pepper
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
To prepare the lamb
- Remove the net from the lamb roast and discard. With a sharp knife remove most of the visible fat and gristle but do not discard. Disconnect the two large sections of lamb from each other. One will be the top of the leg and the smaller piece will be the bottom of the leg. Butterfly each section so that when laid flat, each piece is fairly uniform in thickness.
- On a cutting board place rosemary, mint, garlic, salt, pepper and lemon zest. Using the side of a knife, drag the blade over the mixture several times until you have a paste. (This does not have to be perfect). Put this in a small bowl along with 1 teaspoon of lemon juice and all of the olive oil.
- Lay out the lamb and squeeze the remaining two teaspoons of lemon juice over both sides of both pieces. Next smear the paste over both sides of both pieces. Cover with plastic and let sit in the refrigerator for two hours.
- Take the fat scraps and gristle and place in a small sauce pan with a quart of water and bring to a boil. Simmer until there is about two cups of liquid left. Discard scraps and save broth. The fat will rise to the top and congeal and both the fat and stock will be used later. Set mixture aside under refrigeration.
- Preheat oven to 300 degrees.
- Remove lamb from the refrigerator. Cover a sheet pan with foil and place a rack in the foil lined pan.
- Heat a ribbed pan on stove top to smoking hot. Spoon one tablespoon of the lamb fat into hot pan. Sear each piece one at a time for two to three minutes on each side until nice and browned. Place on rack in prepared pan and place probe thermometer into thickest part of largest piece. Place a few tablespoons of lamb fat over each piece. Place pan in oven and set the temperature to alarm at 135 for rare and 145 for medium. (Best if cooked rare). The cooking time will be about one hour for rare.
- Remove from oven and let rest for 15 minutes. Leave probe in meat until ready to slice.
- On a cutting board, slice the meat against the grain on the bias and serve with Israeli couscous and pan-roasted tomatoes.
To prepare the Israeli couscous
- Note: The couscous can be started when the meat comes out of the oven since it only takes about 10 minutes to cook.
- In a medium sauce pan place dry couscous, lamb broth, lamb fat, salt and pepper. Cover and cook 8-10 minutes until tender. Remove from heat and stir in mint, rosemary, lemon juice and olive oil.
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