Our favorite recipes for juicy, flavorful lamb perfect for the Easter holiday table.
If you've never had lamb ribs, you're missing out—they're gamy, fatty, and incredibly flavorful. They're also simple to cook, taking well to basic slow-roasting, and they're more capable than pork ribs of standing up to bold flavors. Here, we season them with a dry rub containing smoked paprika, fennel seed, chili flakes, and cumin, and serve them with a robust pan sauce flavored with whole grain mustard.
Leg of lamb makes for a wonderful Easter roast, and we especially like boneless leg of lamb—it's easy to season inside and out and cooks more evenly than a bone-in leg, resulting in a crisp, nicely browned crust giving way to pink meat that's juicy through and through. In this recipe, we flavor boneless leg with a classic mixture of garlic, shallots, rosemary, and lemon zest, sautéed to soften the raw bite of the alliums.
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