Lamb Roast(Traditional Seder Dish)

This slow-roasted leg of lamb is a traditional Passover Seder centerpiece, rubbed with garlic, rosemary, paprika, and black pepper, then basted repeatedly in a lemon and chicken broth mixture that keeps the meat incredibly moist.

The technique here is all about patience and basting. After a brief high-heat sear to get color on the outside, the temperature drops and the lamb cooks low and slow. Scoring deep cuts into the meat before roasting lets the garlic and spices penetrate well below the surface, so every slice is seasoned through.

Baste every 10 minutes and turn the roast periodically. The lemon-broth mixture concentrates into a rich, tangy pan sauce as it reduces. By the time you carve, the outside will have a deep, spiced crust while the interior stays fork-tender.

Kitchen Tips

• Score the lamb deeply in several places and tuck garlic slices right into the cuts. This seasons the meat from the inside out.
• Let the roast rest for 15-20 minutes after pulling it from the oven. The juices redistribute and slicing is much cleaner.
• Use the pan drippings as a sauce. They’ll be concentrated, lemony, and packed with flavor from the broth and spice rub.
• Hot chili peppers are optional but add a nice warmth that cuts through the richness of the lamb.

Variations

• Herb crust: Add fresh thyme and oregano to the rub for a more herbaceous profile.
• Red wine baste: Replace half the chicken broth with dry red wine for a deeper, more complex pan sauce.