Easter Lamb!

As it was Easter this past weekend, and Passover is happening at the same time, I decided to make a dish for our Friends/Family Dinner. I will admit that I am not even sure I like lamb, but I knew that it is something traditionally eaten on Easter so I thought I would make it! (My friends did have a debate around if you serve lamb on Easter, but I just went with it.) We ended up having around 12 people over for a potluck dinner and had a lovely time!

Friends/Family Dinner!


  • 3.5 lbs leg of lamb
  • 1/4 cup of honey
  • 1 tbsp of dried rosemary
  • 2 tbsp Dijon mustard
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1/2 lemon zest
  • 1 juice of whole lemon

While grocery shopping, I really didn’t need much, but I did have a bunch of trouble trying to find the leg of lamb. After searching two grocery stores, I finally found a leg of lamb. Prep wise, this was a very easy recipe to make. The only issue was I thought that I had dried rosemary, but it turned out that I just had rosemary that had dried out in the fridge. I ended up taking the leaves off the steam and dicing them into small pieces until it was a tablespoons worth. Them I rubbed the rosemary over all sides of the lamb.

Next, I made sure that all of the sides of the lamb were covered with the Dijon mustard, lemon zest, sea salt (I am not sure what the difference between sea salt and kosher salt is, so I just went with what I had in the house.), black pepper, honey and lemon juice were on all sides of the lamb. This created a mess, but it was fun.

Cooking was a little bit difficult because the lamb had a red thingy put in it which pops out when the lamb is ready. The issue being was that the recipe called for 8 hrs of cooking, but after 6 hrs, the red thing had popped out. So, upon the wise discretion of my roommate (the one who really knows how to cook), she recommended I go for 7 hrs. The house smelled great, and the lamb fell off the bone!

Lamb in the pan at the end!


This was a strong dish. My mom had warned me that lamb can be very greasy and fatty, and when I told her I was making lamb in the crock pot she seemed a bit worried about how greasy lamb can become while cooked. However, the crock pot worked out perfectly, because all I had to do was take the lamb out of the crock pot and the put it in a pan and add a little bit of that greasy deliciousness to keep the meat moist.

Everyone was very complementary, and the dish was very good! Overall it was such a great meal, because everyone brought great sides and we had some great company! Even though I couldn’t spend my Easter with family, I am so glad I could spend it with friends!

The Nitty Gritty:

  • Total Cost: $25.00 (The lamb was expensive!)
  • Total Time: 7.25 hrs
  • Serving Size: 10 – 12 people

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