How To Make One-Pan Easter Lamb Recipe
Nothing is more traditional than serving lamb for your Easter feast. You can even say that it’s a staple for this springtime celebration. Besides its symbolic significance, the uniquely grassy flavor of its meat is definitely perfect for special occasions such as this! Whether you roast it or slow-cook it, you’ll end up with a drool-worthy dish either way. Check out these Easter lamb recipes for more inspiration.
Serves:
Ingredients
- 2 pounds lamb shoulder, boneless
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- 1 cup chicken broth
- 1/2 cup dry white wine
Instructions
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Preheat the oven to 350°F (175°C).
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In a large oven-safe skillet, heat the olive oil over medium-high heat.
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Season the lamb shoulder with salt and black pepper. Sear the lamb on all sides until browned, about 3-4 minutes per side.
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Remove the lamb from the skillet and set aside.
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Add the minced garlic, rosemary, and thyme to the skillet. Cook for 1-2 minutes until fragrant.
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Place the lamb back into the skillet and arrange lemon slices on top.
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Pour the chicken broth and white wine into the skillet.
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Cover the skillet with aluminum foil and transfer to the preheated oven.
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Roast the lamb for 1 hour, then remove the foil and continue roasting for another 30 minutes or until the lamb reaches your desired doneness.
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Remove the lamb from the oven and let it rest for 10 minutes before slicing.
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Serve the roasted lamb with pan juices and enjoy!
Nutrition
- Calories : 480kcal
- Total Fat : 29g
- Saturated Fat : 10g
- Cholesterol : 165mg
- Sodium : 660mg
- Total Carbohydrates : 4g
- Dietary Fiber : 1g
- Protein : 48g
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