The Perfect Centerpiece for Easter 2026

This recipe is designed to hit the “Gimme Gummy” textural trend—think a crispy, herb-heavy outer crust with a succulent, “melt-in-your-mouth” interior. It’s a high-luxury meal that you can master at home for a fraction of the price of a high-end steakhouse.

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Ingredients

• The Meat: 1 bone-in lamb shoulder (approx. 2–2.5 kg).
• The Herb Crust:
  • 4 tbsp Extra Virgin Olive Oil
  • 6 cloves of garlic (smashed into a paste)
  • 2 tbsp fresh rosemary (finely chopped)
  • 2 tbsp fresh thyme (finely chopped)
  • 1 tbsp coarse sea salt
  • 1 tsp cracked black pepper
• The Glaze & Garnish:
  • 4 whole garlic cloves (unpeeled)
  • 2 sprigs of fresh rosemary
  • 1 lemon (halved)
  • 50g grass-fed butter (melted)

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Instructions

1. Preparation

Take the lamb out of the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures even cooking. Pat the meat dry with paper towels to help the crust stick and get crispy.

2. Create the Herb Rub

In a small bowl, mix the olive oil, smashed garlic, chopped rosemary, thyme, salt, and pepper. Rub this mixture generously all over the lamb, massaging it into the meat.

3. The “Low and Slow” Roast

1. Preheat your oven to 160°C (320°F).
2. Place the lamb in a roasting pan. Scatter the whole garlic cloves and rosemary sprigs around it.
3. Cover the pan tightly with foil and roast for 3 to 4 hours. The meat should be tender enough to pull apart with a fork.

4. The “Gimme Gummy” Glaze

1. Remove the foil. Increase the oven temperature to 220°C (430°F).
2. Brush the melted butter over the top of the lamb and squeeze the juice of half a lemon over it.
3. Roast uncovered for another 15–20 minutes until the skin is golden-brown and crispy.

5. The Rest

Transfer the lamb to a serving platter (like the sage-green one in your photo). Let it rest for 20 minutes before carving. This allows the juices to redistribute, ensuring every bite is moist.