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

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5 from 8 reviews

  • 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. Iris says:

    Juli! My local meat shop is out of leg of lamb. Can I do this recipe with rack of lamb or loin chop? Thanks!

    1. juli says:

      I’m sure that would still work just fine! Just the cooking time will be different so check that out online to help 🙂

  2. JNKCMD says:

    We made this on Sunday and it was absolutely amazing. Even the people who swore that they didn’t like lamb tried it and then had seconds. 🙂

    1. juli says:

      That’s freaking so cool!! Glad everyone liked it!

  3. Caity Maple says:

    Absolutely fantastic, this recipe was a huge hit. Thank you!

  4. Jessica says:

    so delicious, I just moved to New Zealand for a year from Colorado and lamb is a staple out here. I’ve never eaten lamb before let alone cooked it. BUT I gave your recipe a try and my New Zealand partner said it’s one of the best lamb roast he has ever tasted…..YIPPPY Your blog is now my household staple.

  5. Tatsiana says:

    made it last night for dinner. OMG!!!! So delicious!! im going to do 2 WOD’s so i can eat some more.

  6. Laurie says:

    Again, lady you rock! I made this for a couple discerning friends, they LOVED it!

  7. Angela says:

    Mmmmm…have loved lamb for as long as I can remember! Culinary arts trained and I have NEVER cooked it at home, way too intimidating! Guess what?! TODAY, is THE day woman! I just rubbed my leg down, and its about to go into the nice warm oven for a 2 hour nap 🙂 So excited to try it

  8. Kate says:

    Any thoughts on lamb shoulder?

    1. juli says:

      Never used one

  9. Kelsey says:

    HOLY MOTHER OF LAMB! Hey, that almost works…anyways-
    This recipe is phenomenal. I emailed it to my husband today and he made it for me while I was at Crossfit (Yup, we are that kind of couple. He is the best guy in the world).

    He said he changed up a little bit of the ingredients but the essence was still there, and it was like having a Thanksgiving/Easter fiesta in my mouth. The veggies were delicious, and the crust on the lamb was sooo good! We used a meat thermometer because our lamb was not the weight of any in the recipe or comments. We just got it up to 160 and then let it sit for 20 minutes. THIS IS A KEEPER! I can’t wait to use it on thanksgiving so i have a paleo meal to enjoy!

  10. Teresa says:

    Hi, I’d love to make this for a dinner party I’m having this weekend, but I’m on the autoimmune paleo protocol so can’t have the almond flour. Do you think it would work okay with coconut flour?


    1. juli says:

      coconut flour dries out a tooooon, so use a lot less of it