Sicilian Herb & Salt-Rubbed Lamb
This recipe enhances this Easter classic with a vibrant Sicilian herb rub, infusing the meat with fresh, aromatic flavors that result in a succulent and deeply satisfying dish. Serve alongside roasted vegetables, a smooth potato purée, and a generous salad for a complete Easter table.
Sicilian Herb Rub (mix together in a small bowl — scale up or down based on your cut)
- 2 parts fresh rosemary, finely chopped
- 2 parts wild fennel (or fennel fronds), finely chopped
- 1 part wild oregano
- 1 part wild thyme
- 1 part sea salt
- ½ part chile flakes
Chimichurri
- ¾ cup olive oil (we recommend Olive Harvest)
- ¼ cup rice vinegar
- 2 cloves garlic
- 2 bunches fresh parsley
- 1 big pinch crushed red pepper
- Salt to taste
Method
4–6 hours before cooking: Generously coat all sides of your lamb with the herb rub, pressing it firmly into the meat. Place in a pan, cover with foil, and refrigerate.
1 hour before cooking: Remove the lamb from the refrigerator and allow it to come to room temperature. Preheat your oven to 350°F.
Make the chimichurri: Combine all ingredients in a bowl or blender and pulse until combined but still slightly chunky. Set aside half for serving.
To sear — grill method: Preheat your grill to 600°F. Sear each side of the lamb until well-charred, about 1.5–2 minutes per side.
To sear — stovetop method: Heat a heavy pan over high heat and add a small amount of high-temperature cooking oil (lard, avocado oil, or canola oil). Sear each side until well-charred, about 1.5–2 minutes per side.
Finish in the oven: Transfer the seared lamb to the preheated oven and roast at 350°F until the internal temperature reaches 130°F for medium-rare, approximately 15 minutes.
Rest and serve: Allow the lamb to rest for 8–10 minutes before slicing. Serve drizzled with chimichurri and a sprinkle of finishing salt.
Suggested sides: Grilled onions, roasted root vegetables, sweet potato or parsnip purée, mashed potatoes, kale salad.