Easter Roasted Lamb

The centerpiece to most holiday tables is a beautiful roast. This boneless leg of lamb was roasted on top of a bed of vegetables and was made simply using the Gourmet modes of the Wolf M-Series oven.

PREP TIME: 30 minutes
COOK TIME: 2 hours
LEVEL: Intermediate
YIELD: 4-6 servings



  • 3 pound boneless leg of lamb
  • ¼ cup olive oil
  • 2 tablespoons Dijon mustard
  • 5 sprigs of rosemary
  • 1 shallot
  • 3 cloves of garlic
  • salt and pepper to taste


  • 1 yellow onion
  • 5 carrots
  • 4 russet potatoes
  • 3 cloves of garlic
  • 3 sprigs of rosemary
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 2 teaspoons dried oregano
  • salt and pepper to taste

Method of Preparation

  1. In a blender, add the garlic, shallot, rosemary, mustard, oil and salt and pepper. Blend until mostly smooth. Coat lamb in marinade and let rest at room temperature for 20 minutes.
  2. Peel the carrots and potatoes and cut them into wedges. Thinly slice the onion and garlic. Toss all the vegetables with the olive oil and seasonings. Add to a casserole dish and top with the rosemary sprigs. Remove the lamb from the marinade and place on top of the vegetables.
  3. Probe the lamb, making sure the entire probe is inserted into the thickest part of the lamb.
  4. Place the roast in a Wolf M-Series oven on the second rack and plug the probe into the oven receptacle. Select Gourmet, Meats, Lamb, and then Roast. Select Leg instead of Roast if your lamb is bone in.
  5. Let lamb roast until the probe alerts you. Remove from the oven and let rest for 10 minutes before slicing.
  6. Slice, serve, and enjoy!

*Chef Tip*

If not using Wolf Gourmet mode, cook at 325F degrees on convection mode until the internal temperature reaches 145 degrees – about 2 to 3 hours depending on the size of the leg of lamb

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