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 time||15 minutes|
| Cook time||1 hour, 20 minutes|
| Total time||1 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:
| 1||Pre-heat the oven to 350 F (175 C).|
| 2||Cut 3 of the garlic cloves in half lengthwise, then cut each half in half lengthwise (making 12 wedges).|
| 3||Pull 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..
| 4||Cut 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.
| 5||Make 12 holes, evenly spread over the roast, with the tip of a knife (about 2.5 inches (6 cm) deep).|
| 6||Stuff each hole with the chopped thyme/rosemary and a garlic wedge.|
| 7||Rub 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.|
| 8||Heat up some butter or ghee in a frying pan, and quickly sear the roast so it gets a nice color all over.|
| 9||Insert a meat thermometer into the thickest part of the roast, then place it in the oven on a grid with a dripping pan underneath.|
| 10||Cook until the core temperature as reached 150 F (65 C).|
(A little bit of pink core is perfectly fine!)
| 11||Let 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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