When it comes to Easter dinner, few things excite our taste buds like a juicy rack of lamb. This recipe should be prepped a day ahead of time so the lamb has time to absorb all the flavors of the marinade. We imagine this lamb pairing nicely with some roasted potatoes and asparagus. This version calls for an oven rotisserie, but if you want to use a simple roast rack, just be sure to baste the meat while cooking so as not to dry it out. An oven thermometer is your best friend here, so it’s worth investing in one to make sure the meat is cooked to perfection.


1 clove garlic, cut into slivers
1/2 c Dijon mustard
2 tbsp soy sauce
2 tsp chopped fresh rosemary
1/2 tsp ground ginger
2 tbsp olive oil
1 leg of lamb (4 1/2 – 5 pounds), boned and tied

1. Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl.

2. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day turning meat over several times.

3. For best results use a rotisserie oven to prepare the lamb roast. If you don’t have a rotisserie, use a roasting rack to keep the meat elevated.

4. If using a rotisserie, rotate the lamb on the spit rods for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 135 to 140 degrees for medium on the thermometer, basting several times during the last 10 minutes.

Do you have any anecdotes to add to this recipe? Share with us in the comment section below!

recipe courtesy of The Providence Journal and photo courtesy of adactio