Spring Lamb: Recipes


Delicately flavored and extraordinarily tender, spring lamb is truly special. At Bristol Farms, we work closely with trusted partners for a lamb program that is unlike any other in the industry. Our animals are humanely- and pasture-raised on a vegetarian diet, free of hormones or antibiotics. They face stringent animal welfare and human handling standards before being hand-selected for Bristol Farms.

The end result? USDA Choice-certified chops, crown roasts, and bone-in legs for the ultimate seasonal centerpiece. No matter which cut you choose, it’s sure to be a showstopper for Easter Sunday or any day of the week.

Spring lamb season only lasts through May, so it’s time to get cooking. You’ll love this leg of lamb roast — especially when you pair it with one of our herbaceous sauces!

Classic Herb Roasted Leg of Lamb

1 5-7lb boneless leg of lamb
8 cloves garlic
6 sprigs fresh rosemary
1 sprig fresh thyme
6 tbsp olive oil
Freshly cracked black pepper, to taste
Kosher salt, to taste

1. Preheat oven to 350°F.
2. In a food processor, combine olive oil, 5 garlic cloves, rosemary, and thyme. Set aside.
3. Prepare leg of lamb by removing any casings and wrappings. Pat dry. Use butcher’s twine to tie the roast evenly.
4. Sprinkle with salt and black pepper.
5. Slice the remaining garlic cloves in half, lengthwise.
6. Using a sharp paring knife, cut small holes in the meat, roughly 1 inch deep, just wide enough to fit the garlic. Insert slices into each pocket.
7. Using a brush, baste the entire roast with the olive oil mixture.
8. Place in a roasting pan and roast until the interior is 130°F to 135°F for medium-rare (about 20 minutes per pound).
9. Remove from oven and tent with foil for 10-15 minutes. Slice thinly and enjoy.

Vegetable Soup

Photo from Kevin is Cooking

02 Slow Roasted Leg of Lamb from Kevin is Cooking

Don’t forget the sauce(s)! Here are a few of our favorite spring pairings from around the world.

Fresh Mint Sauce

2 cups fresh mint leaves (finely minced, stems removed)
1 cup white wine vinegar
1/2 cup sugar
Salt and pepper to taste

1. In a small pot, bring vinegar and sugar to a bare simmer. Stir until dissolved and vinegar thickens.
2. Once thickened, add 1/2 mint leaves and remove from heat.
3. Let cool before adding remaining mint leaves.
4. Let steep minimum 1 hour before seasoning to taste and serve.


Spicy Mint Chimichurri

1 cup fresh cilantro
1/2 cup fresh parsley
1/4 cup fresh mint
1 cup extra virgin olive oil
4 garlic cloves
1 jalapeño (seeds and stem removed)
1/2 cup white wine vinegar
1/4 cup red onion, finely diced
1 tsp kosher salt
1 tsp cumin

1. In the bowl of a food processor, add cilantro, parsley, mint, garlic, jalapeño, salt, and cumin. Pulse until roughly chopped.
2. Transfer to a bowl and stir in vinegar, oil, and finely diced red onion.
3. Refrigerate until ready to use.

Yemenite Schug

6 jalapeños (stems and seeds removed)
1 cup cilantro
1 cup parsley
6 cloves garlic
1/2 tsp coriander seeds
1/2 tsp caraway seeds
1/4 tsp cumin
1 tbsp lemon juice
1/4 extra virgin olive oil
1 tsp salt
1/2 tsp black pepper

1. Set the olive oil aside.
2. Combine the rest of the ingredients in a food processor and pulse until well combined.
3. Slowly stream in olive oil while blending to create an emulsion. The mixture should be fairly smooth and paste-like.
4. Store in the fridge until ready to serve.

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.


  1. michael munz says:

    please provide easy to print link for printing

    1. Nicole Vuletich says:

      Hi Michael! Thank you for commenting on our blog. We appreciate the feedback and are happy to look into a print-friendly recipe as an option. 🙂

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