I don’t care if you celebrate Easter or not, I’m posting this recipe for Easter because at least one of my readers will celebrate this holiday on Sunday. If not, why wouldn’t you cook a leg of lamb just because? It’s delicious, makes your house smell delicious, then YOU smell delicious. WINNING. I still smelled like lamb the next day after making this recipe. Maybe I should wash my hair more. Just an assumption.

Wanna know something cool? Of course you do. I think I officially learned how to properly squat. After 2 years of CrossFit, TWO DAMN YEARS, I think my body is finally understanding how to move properly. The other day I did a strength session with front squats then a wod with back squats and I actually felt it in my butt for the first time. Never, seriously never, have I felt squats in my butt. Fingers crossed my butt becomes increasingly more taut now that I know how to squat. My friend Sergio told me that we have to do something 5,000-7,000 times to become efficient at that movement. That’s probably why I’m so good at eating. My chewing mechanics must be unreal.

I made my Blueberry Pumpkin Pie Protein Shake the other day…but I made it with strawberries….it was stupid delicious. Thank you Laura for being a genius. You should try it. Seriously.

I named my leg of lamb. I’ve never made my own lamb, let alone a whole leg of lamb. So I had to make it less intimidating. So I named my leg. Henry. Isn’t that cute? Wow. I’m that guy right now. That creepy guy. I’m done.

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Easter Weekend: Herb-Encrusted Leg of Lamb

  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 6-8 1x


  • 45lb leg of lamb, bone-in
  • 2 heads of garlic, 1/4 inch of top end removed to show the individual cloves
  • 2 sweet potatoes, diced
  • 2 apples, cored and diced
  • 1 large red onion, roughly chopped
  • 56 tablespoons dijon mustard
  • 1 cup almond flour/meal
  • 1/4 cup olive oil
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 tablespoon garlic powder
  • salt and pepper, to taste
  • extra olive oil to top veggies with


  1. Preheat an oven to 400 degrees.
  2. Pat the lamb dry with a paper towel. Sprinkle salt and pepper on it and let it sit for 30 minutes or so to come to room temperature.
  3. In a bowl, stir together the almond flour, all your chopped herbs, garlic powder, olive oil, and salt and pepper.
  4. Coat the lamb on all sides with the mustard.
  5. Use a basting brush to spread the herb mixture on the underside of the lamb. Place the lamb on a rack in a large roasting pan, fat side up. Pack the remaining herb mixture on the top and sides of the lamb.
  6. Place pan in the oven to roast for 30 minutes at 400 degrees.
  7. Then, reduce the oven temperature to 350 degrees, add your vegetables to the roasting pan around the lamb, sprinkle with olive oil and salt and pepper, and continue roasting until your thermometer inserted into the thickest part of the meat, away from the bone, registers 130 degrees for medium-rare, 1.25 to 1.5 hours.
  8. After the lamb is done cooking, place on cutting board and cover loosely with aluminum foil and let rest for 20 minutes.
  9. Carve and eat!
  10. Squeeze your roasted garlic on top of your lamb and veggies for extra flavor! And bad breath.


*If your vegetables aren’t quite cooked through (depending on the thickness of your sweet potato) leave them in the oven to roast while your lamb is resting.
**My TOTAL cook time for my lamb (which was 4.56lbs) was 2 hours and it was around medium, instead of medium rare like I would like.

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naked little lamb
half dressed little lamb
fully clothed little lamb
cooked little lamb
out of focus little lamb. oh henry, you’re a riot




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  1. Tiffany says:

    I made this last night and it was amazing. I am doing the autoimmune protocol and cannot have nuts so I substituted coconut flour for the almond flour. Instead of using less, I added one egg yolk to the flour/herb mixture and upped the oil a bit until it was spreadable. The crust was so delicious my husband and kids kept searching for pieces with more crust. Thank you for the great recipe!

  2. Lisa says:

    I never feel squats in my butt either! I thought people were lying about it being a butt exercise. Or sometimes, I would tell myself I didn’t feel them because I was already so strong in my booty.

  3. Brian F. says:

    I’ve never made Leg of Lamb before, so I turned to a trusted source! This turned out AWESOME! This was one of 4 Paleomg recipes I made today.

  4. Nikki says:

    I made this (sort of )on Monday night. I used lamb chops instead because that’s what I had, and it was AMAZING! The flavors of the veggies with the lamb and the herbs is so delicious – you nailed it! We liked it so much we made it again last night but with lamb meatballs. Another winner! Can’t wait to finally give it a try with the actual leg of lamb the recipe calls for! 🙂

  5. Jessica says:

    Hi Juli!

    We are loving your blog. I am following up on a colleague’s email sent on the 16th of June with hopes that we might discuss a partnership opportunity. We would very much like to get in contact.


  6. Megan says:

    This recipe was fantastic!!! I love your blog & have enjoyed several of your recipes. Thanks for making Paleo delicious!

  7. MattieD says:

    Hi Juli! I may try to build my own Henry tonight in my house (who I call Henrietta). When I cook, it’s usually like the creation of Frankenstein, but with added modern sounds of smoke alarms and my own screams of horror. Anyhow, easy question. I cannot eat nightshades. Instead of sweet potato, do you think butternut squash may work with the same results taste-wise, or any guidance on a replacement for the potato part?
    Thank you for sharing the recipe! I intend to build it tonight. If I do not burn down the house and lose Wi-Fi, I will let you know how it goes!

    1. juli says:


  8. Susie says:

    This looks wonderful! I am hosting Easter and I LOVE lamb. Planning to make this this week and then again for Easter! susie