Easter Special: Roasted Lamb with Garlic, Herbs & Honey
A Greek-Inspired Centerpiece with a Premium New Zealand Twist
At The Ribeye Club, we believe that great occasions deserve dishes rooted in both flavor and tradition. For this year’s Easter table, we’re bringing you a comforting, rustic recipe with a Mediterranean soul 0 featuring our Grass-Fed Whole Lamb Leg (Bone-in), sourced directly from the pristine pastures of New Zealand.
This cut is tender, flavorful, and naturally lean thanks to the lamb’s 100% grass-fed diet and the clean, high-altitude environment in which it’s raised. Paired with a vibrant mix of garlic, rosemary, citrus, and a touch of honey, this roast is a beautiful nod to the long, slow-cooked lamb dishes found across Greek Easter celebrations.
Ingredients (Serves 6–8):
1 Whole Lamb Leg Bone-in (approx. 2kg)
3 garlic cloves, sliced
2–3 sprigs fresh rosemary
1 tbsp Ribeye Club Lamb Seasoning
Juice of 2 oranges
Juice of 2 lemons
50 ml extra virgin olive oil
100 g Dijon mustard
1½ tbsp honey
200 ml dry white wine
500 ml hot water
Sea salt & freshly ground black pepper to taste
Optional: 4–5 potatoes, halved or quartered
Instructions:
1. Flavor from Within
Preheat the oven to 180°C (350°F). Using a sharp knife, make small incisions across the lamb leg and insert slices of garlic. This slow infusion of flavor creates rich, aromatic depth.
2. Season & Marinate
Place the lamb in a large roasting tray. Season generously with salt, pepper, and Ribeye Club’s lamb seasoning. In a bowl, whisk together the orange and lemon juices, rosemary, mustard, olive oil, and honey. Pour this marinade over the lamb and rub it in thoroughly.
3. Add Moisture & Roast
Carefully pour wine and hot water into the bottom of the pan (not directly on the meat). Cover first with parchment, then tightly with foil. Roast for 2.5 hours, allowing the flavors to meld and the meat to tenderize slowly.
4. Flip, Roast & Crisp
Uncover, gently turn the lamb, and roast for another 1.5 hours, basting occasionally. In the final 30 minutes, leave uncovered to allow a golden, caramelized crust to form. (Add the potatoes during this stage for a one-pan meal.)
5. Rest & Serve
Remove from the oven and let the lamb rest for 15–20 minutes under foil before carving. This helps retain its juiciness and makes slicing easier.
What to Serve With It:
Lemon-roasted potatoes or orzo with herbs
A simple tomato-cucumber salad with feta
A bold red wine like a Xinomavro, Syrah, or aged Rioja
Why Choose Our Grass-Fed New Zealand Lamb?
Our lambs are raised naturally on lush, open pastures — free from hormones, antibiotics, and stress. The result? Deep, clean flavor, a delicate aroma, and a beautiful golden crust when roasted. Whether it’s Easter or simply a special family dinner, this leg of lamb turns any table into a celebration.
