Easter is one of my favorite times of the year, and nothing makes it more special than this beautiful Roasted Coriander Leg of Lamb and Potatoes with Parsley & Pistachio Chimichurri. In my family, we enjoy lamb at varying doneness levels, so I prefer to untie the leg. This allows the thickest part to cook to a perfect medium-rare while the thinner sections reach a delicious medium.
There’s nothing so special as gathering around the table with loved ones, sharing a meal that embodies tradition, joy, and hope. My wish for you this Easter is to find peace, embrace the life you’ve been given, and enjoy a wonderful feast with those closest to you.
Happy Easter from all of us at Rustic Joyful Food!
This post is sponsored by the American Lamb Board. All opinions expressed are my own and do not reflect those of the American Lamb Board. The USDA recommends cooking lamb to an internal temperature of 145°F.
Key Ingredients
American Lamb
Greek Yogurt – Acts as a natural tenderizer, breaking down the lamb’s fibers while adding a slight tang and helping the spices adhere.
Ground Coriander – A warm, citrusy spice that enhances the natural sweetness of the lamb and deepens the flavor.
Boneless Leg of Lamb – Tender and juicy, roasting it boneless ensures even cooking and easy slicing.
Potatoes
Red Potatoes – Their firm texture holds up well to roasting, creating a crispy exterior while staying fluffy inside.
Ground Coriander – Adds a subtle citrusy warmth that ties the potatoes’ flavor to the lamb.
Olive Oil – Helps the potatoes caramelize while adding a mild fruitiness.
Parsley & Pistachio Chimichurri
Pistachios – Add a nutty crunch and a buttery richness that makes this chimichurri stand out.
Green Onions – Bring a mild oniony sharpness that balances the freshness of the parsley.
Lemon Juice – Brightens the sauce, cutting through the richness of the lamb and adding a fresh zing.
These key ingredients make the dish flavorful, well-balanced, and unique, ensuring a delicious Easter feast!
How to Make Roasted Coriander Leg of Lamb and Potatoes with Parsley & Pistachio Chimichurri
To make this dish, start by preparing the lamb. In a large mixing bowl, combine the boneless leg of lamb with Greek yogurt, ground coriander, onion powder, salt, and pepper. Coat the lamb thoroughly, cover, and let it marinate in the refrigerator for at least 2 hours, or up to 24 hours for deeper flavor. One hour before roasting, remove the lamb from the fridge to allow it to come to room temperature.
Preheat your oven to 425°F. While the oven heats, slice the red potatoes and arrange them in the bottom of a roasting pan. Season them with ground coriander, onion powder, salt, and pepper, then drizzle with olive oil. Once the potatoes are evenly coated, place the marinated lamb directly on top.
Roast the lamb and potatoes for about 60 minutes, or until the thickest part of the lamb reaches an internal temperature of 145°F for medium-rare or 160°F for medium. Once done, remove the lamb from the oven and let it rest while you prepare the chimichurri.
For the chimichurri, combine pistachios, parsley, green onions, lemon juice, vinegar, olive oil, salt, and pepper in a food processor. Pulse until the ingredients are finely chopped but still textured.
To serve, slice the rested lamb and arrange it on a platter alongside the roasted potatoes. Spoon the chimichurri generously over the top and enjoy a beautifully flavorful Easter feast with family and friends.
The Tradition of Lamb at Easter: A Symbol of Celebration
Lamb has been a centerpiece of Easter feasts for centuries, symbolizing renewal, sacrifice, and the arrival of spring. In many cultures, lamb is associated with religious traditions, from the Passover lamb in Jewish customs to its role in Christian Easter celebrations, representing new beginnings. Beyond symbolism, lamb is also a practical and seasonal choice—spring lamb is at its peak, offering tender, flavorful meat perfect for special occasions.
For a fun twist, consider making your Easter gathering even more special by incorporating lamb into multiple courses. Start with a warm lamb and herb flatbread appetizer, serve the roasted coriander leg of lamb as the main course, and finish with a honey and pistachio dessert to tie in the flavors of the chimichurri.
However you celebrate, lamb makes Easter feel like a true feast—steeped in tradition, full of flavor, and shared with loved ones around the table.
More Recipes from Rustic Joyful Food
If you loved the Roasted Coriander Leg of Lamb & Potatoes with Parsley & Pistachio Chimichurri, you’ll love any of these equally delicious and easy American lamb options!
- Cast Iron American Lamb Loin Chops with Apples, Onions, and Herbs
- Ground American Lamb Harvest Bowl
- Herbed American Lamb Meatballs
- Spicy American Lamb and Hummus
- Aleppo Grilled American Lamb Chops Over Polenta and Shallot & Herb Pomegranate Salad
Roasted Coriander Leg of Lamb & Potatoes with Parsley & Pistachio Chimichurri
Equipment
- Large mixing bowl
- Roasting pan
- Sharp knife
- Cutting Board
- Measuring spoons & cups
- Oven thermometer
Ingredients
Lamb
- 3 –4 lb boneless leg of American lamb
- 1 ½ cups plain Greek yogurt
- 2 tablespoons ground coriander
- 2 tablespoons onion powder
- Salt & pepper to taste
Potatoes
- 3 lb 10–12 medium red potatoes, sliced
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- Salt & pepper to taste
- 2 tablespoons olive oil
Parsley & Pistachio Chimichurri
- ½ cup pistachios
- 1 bunch parsley
- 4 –5 green onions
- Juice of 1 lemon
- Splash of white vinegar
- ½ cup olive oil
- Salt & pepper to taste
Instructions
- In a large mixing bowl, combine the lamb with Greek yogurt, ground coriander, onion powder, salt, and pepper. Cover and marinate in the refrigerator for at least 2 hours, up to 24 hours.
- Remove the lamb from the fridge 1 hour before roasting to allow it to come to room temperature.
- Preheat the oven to 425°F.
- Slice the potatoes and arrange them in the bottom of a roasting pan. Season with ground coriander, onion powder, salt, and pepper, then drizzle with olive oil.
- Place the marinated lamb on top of the potatoes.
- Roast for 60 minutes or until the thickest part of the lamb reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
- Remove from the oven and let the lamb rest while preparing the chimichurri.
- For the chimichurri, combine pistachios, parsley, green onions, lemon juice, vinegar, olive oil, salt, and pepper in a food processor. Pulse until finely chopped but not pureed.
- Slice the lamb and serve with roasted potatoes, topped with chimichurri.