Easter Colomba with Herb-Roasted Leg of Lamb & Orange Glaze
Colomba & Lamb
Classic Italian Easter: sweet Colomba cake and herb-roasted leg of lamb with orange glaze.
Nutrition (per serving)
This is my take on an Italian Easter spread: a tender, herb-roasted leg of lamb paired with a traditional Colomba — the dove-shaped sweet bread that Italians share at Easter. The Colomba is gently enriched with butter, eggs, orange zest and scattered candied citrus; it bakes golden and fragrant while the oven works its magic on the lamb.
I love serving them together because the bright orange-honey glaze on the lamb echoes the citrus notes in the cake, making the meal feel celebratory yet comforting. Roll up your sleeves—the Colomba takes a bit of hands-on time, but the reward is a showstopping centerpiece and a roast everyone will talk about.
Ingredients
- All-purpose flour:5 cups
- Active dry yeast:2 tsp
- Granulated sugar:1 cup
- Whole milk:1 cup
- Unsalted butter:8 tbsp
- Large eggs:4 pieces
- Egg yolk (for glaze):1 pieces
- Orange zest:2 tbsp
- Candied orange peel:1 cup
- Salt:1 tsp
- Vanilla extract:1 tsp
- Sliced almonds:1/2 cup
- Pearl sugar:2 tbsp
- Powdered sugar (for dusting):2 tbsp
- Leg of lamb:5 lb
- Garlic cloves, minced:6 pieces
- Fresh rosemary, chopped:3 tbsp
- Fresh thyme leaves:2 tbsp
- Olive oil:1/4 cup
- Kosher salt:2 tsp
- Freshly ground black pepper:1 tsp
- Orange juice:1/2 cup
- Honey:2 tbsp
- Orange marmalade:2 tbsp
- Unsalted butter (for glaze):2 tbsp
- Lemon, zested:1 pieces
Instructions
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Make the Colomba dough: Warm the milk to 100–110°F, dissolve 1 tsp yeast and 1 tbsp sugar, let bloom 5–10 minutes. In a stand mixer bowl, combine 2 cups flour, the remaining yeast mixture, 1/2 cup sugar, eggs, orange zest and vanilla; mix with dough hook until combined.
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Add the softened butter, 1 tbsp at a time, and then the remaining flour and 1 tsp salt; knead on medium speed until smooth and elastic, about 8–10 minutes. Fold in candied orange peel. Transfer to a lightly oiled bowl, cover and let rise until doubled, about 1.5–2 hours.
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Shape and proof the Colomba: Deflate dough, shape into a rough dove form or divide into two pieces for wings and body and place in a lined dove mold or loaf pan. Brush with beaten egg yolk, sprinkle sliced almonds and pearl sugar. Proof another 45–60 minutes until puffy.
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While the Colomba proofs, prep the lamb: Preheat oven to 425°F. Make a paste with minced garlic, rosemary, thyme, lemon zest, olive oil, 1 tsp salt and pepper. Rub all over the leg of lamb and let sit at room temperature for 20 minutes.
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Roast the lamb: Place lamb on a rack in a roasting pan and roast at 425°F for 15 minutes to brown, then reduce oven to 350°F and roast until internal temperature reaches 130–135°F for medium-rare (about 15–18 minutes per pound). Tent and rest 15–20 minutes before carving.
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Bake the Colomba: While the lamb roasts at reduced temperature, place the Colomba in the oven (350°F) and bake 35–45 minutes, until a skewer comes out clean and the internal temperature reaches about 200°F. If the top browns too quickly, tent with foil.
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Make the orange-honey glaze: In a small saucepan, combine orange juice, honey, marmalade and 2 tbsp butter; simmer until slightly reduced and glossy. Brush the glaze over the resting lamb and serve extra on the side.
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To finish the Colomba: Let the cake cool on a rack, dust with powdered sugar and slice. Carve the lamb into slices and arrange with the Colomba on a large platter, garnish with fresh rosemary and candied peel.
Tips & Notes
- If you don’t have a dove mold for Colomba, use a loaf pan or form a rough dove shape on parchment—the flavor is the same.
- Use a meat thermometer for the lamb—remove it from the oven a few degrees before target temperature to account for carryover cooking.
- Make the Colomba a day ahead if you like—the flavors deepen and it’s easier to focus on the roast on the day of serving.
- Reserve a little of the orange glaze to warm and serve at the table for extra shine and flavor on the lamb.
