This isn’t just for Easter, obvs.

Ingredients
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Pesto
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 cup fresh parsley and mint
2 tablespoons almonds
1/4 cup extra virgin olive oil
pinch salt & pepper

Instructions
Preheat the oven to 400
Using your hands, rub the lamb all over with the lemon juice
Sprinkle with salt and pepper
Pat the pesto evenly all over the surface of the meat
Season the meat with the salt and pepper and place the lamb in a roasting pan
Place the lamb in the oven and roast for 30 minutes
Reduce the oven temperature to 350 and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees  to 150 degrees
Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Advanced tip 1: Put vegetables like carrots, potatoes and parsnips underneath the lamb and roast together. Cut them large enough that they will not overcook.

Advanced tip 2: Try not think about the lamb part of Easter lamb.