24-Hour Marinated Leg of Lamb

The clear winner was my 24-Hour Marinated Leg of Lamb!

 A couple of years ago I decided to test which leg of lamb was easier and tastier for a family gathering. The marinated leg of lamb won both in flavor and ease!  Any time you can make part of your meal ahead and pop it in the oven is a no brainer for reducing stress in the kitchen. The marinade for the lamb was quick to put together, and then let the two merry in the fridge over-night. The result was an amazingly tasty and moist main course!

As Easter approaches and the earth awakens from its winter slumber, there’s no better time to indulge in the rich and savory flavors of lamb. A staple of Easter feasts around the world, lamb symbolizes renewal, abundance, and the promise of spring. In this blog post, we’ll delve into the culinary traditions surrounding lamb during the Easter season, explore different cuts and cooking methods, and share delicious recipes to inspire your holiday celebration. Get ready to elevate your Easter feast with the timeless elegance and exquisite taste of lamb.

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24-Hour Marinated Leg of Lamb

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The marinated leg of lamb won both in flavor and ease!

  • Total Time: 1 day, 40 minutes
  • Yield: 4-6 1x


Units Scale
  • 34 lbs. butterflied leg of lamb (butcher can butterfly for you)
  • 46 chopped garlic, fresh
  • 23 tsp Herbs de Provence
  • 1 Tbsp. dried Oregano LOVE THIS BRAND
  • 1 tsp black pepper
  • 2 tsp. Celtic sea salt
  • 1 Tbsp. lemon zest
  • 1/3 C fresh lemon juice
  • 1/2 red onion minced
  • 1/2 cup olive oil
  • 1/4 C Balsamic vinegar


  1. Blend all the ingredients to the marinade together. I like to mix the dry ingredients first and add in the wet. Thoroughly blending it all together. Marinade can be made a couple days ahead too.
  2. In a glass dish, add the lamb and pour the marinade over the meat, making sure it covers all areas of the lamb. Cover with plastic wrap or the lid of your container.
  3. Every few hours, that you are awake, turn and flip the lamb to coat with marinade.
  4. Day of dinner: Preheat oven to 350-degrees. Take lamb out from the fridge and allow to sit out for 30-40 minutes to come to room temperature before roasting.
  5. Place leg of lamb in a roasting dish to fit the lamb. A cozy dish works well or if roasting potatoes or other hardier veggies, they can be added into the pan as well. I like roasting trays of veggies too!
  6. Once the lamb is done, test for medium rare using a meat thermometer measuring it’s internal temperature of 125-degrees


Once cooked, cover and allow to rest for at least 10-15 minutes. THIS IS a very important part with roasting and or cooking pieces of meat. Allowing the meat to rest before cutting will help it retain and distribute its juices, tenderize and help with slicing.

  • Author: Curry Girls Kitchen
  • Prep Time: 1 day
  • Cook Time: 40 minutes

We love serving this Roasted Marinated Leg of Lamb with roasted or seared carrots, asparagus, cauliflower and or baby red potatoes. If you want to step up the potatoes, our Cheezy Smashed Potatoes are a delicious addition!

Other great ways to cook this leg of lamb is to grill it or Slow Roast and braise the lamb! Both are delicious! 

IF you need some tasty Easter or Passover Inspiration, We’ve got you!

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