Classic Lamb Roast


I’m the only one in my house who like lamb so unfortunately it’s not a common thing on our table…but when Easter came this year, I could not resist to make a classic lamb roast anyway.
It turned out absolutely fantastic and with that much meat, and me being the only one eating it, I ended up eating lamb roast leftovers for breakfast pretty much every day of the Easter holiday…Awesome!

This recipe is for a classic lamb roast. It is seasoned with lots of fresh thyme, rosemary and garlic…seared and then cooked in the oven.
To me a lamb roast is best when it’s well seasoned, juicy, and the core is still a bit pink…and this one fulfilled all of those criterias.

I served it with my Sweet Potato Daikon Gratin and a fresh salad, and I’m absolutely honest when I say it was a ridiculously good meal!

Want to try it out?
Here’s what I did:

Classic Lamb Roast

Prep time15 minutes
Cook time1 hour, 20 minutes
Total time1 hour, 35 minutes
Compliance Paleo, Primal, Whole30
Meal type Main Dish
Main ingredient Lamb
Lamb roast, just the way it should be!

What you need:

  • 3.3lb (1.5 kg) lamb raost (bone in)
  • 5 cloves garlic
  • 1/2 bunch fresh thyme
  • 1/2 bunch fresh rosemary
  • coarsely ground black pepper (to taste)
  • salt (to taste)
  • butter or ghee (for frying)

What to do:

1Pre-heat the oven to 350 F (175 C).
2Cut 3 of the garlic cloves in half lengthwise, then cut each half in half lengthwise (making 12 wedges).
3Pull the leaves off the thyme and rosemary, and discard the stems.
Chop the leaves finely, and divide it into two piles.
Chop the last 2 cloves of garlic finely and mix it with one of the piles..
4Cut out the bone from the lamb roast, then spread 2/3 of the thyme/rosemary/garlic pile over the surface where the bone was.
Fold it back into a roast and tie it tightly with butchers string.
5Make 12 holes, evenly spread over the roast, with the tip of a knife (about 2.5 inches (6 cm) deep).
6Stuff each hole with the chopped thyme/rosemary and a garlic wedge.
7Rub the surface with the last 1/3 of the thyme/rosemary/garlic pile (and leftover herbs from the thyme/rosemary pile if any), and season with salt and black pepper.
8Heat up some butter or ghee in a frying pan, and quickly sear the roast so it gets a nice color all over.
9Insert a meat thermometer into the thickest part of the roast, then place it in the oven on a grid with a dripping pan underneath.
10Cook until the core temperature as reached 150 F (65 C).
(A little bit of pink core is perfectly fine!)
11Let it rest a a short while before cutting it in thin slices.


If you're having this during your Whole30, use ghee for frying.



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  1. Pingback: Classic Lamb Roast | Paleo Digest

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