Recipe: Roast Lamb

We don’t eat a lot of lamb in our household because it’s a little on the expensive side.  We’ve had lamb chops before but never a lamb roast.  I was tempted into buying the roast while shopping at Costco one Saturday and decided to give it a try. It was a bit on the pricey side but my husband and I have been discussing what kinds of meat animals we’d like to raise.  We have plenty of fowl (chickens, ducks, turkeys, and quail) but we didn’t have any red meat animals.  I think we’ve decided to add sheep and goats this spring so this lamb roast was a great way to test flavors.

Preparation is really simple:  rub the lamb with olive oil, salt, pepper, minced garlic (or garlic powder), thyme and rosemary and then it’s slow roasted in a Dutch oven for at 250 degrees for about a pound an hour.  No need to sear the meat or add any stock.  The roast will create it’s own juices.  My roast was about 5 pounds so it cooked for 5 hours and it was tender and juicy.  Serve with roasted potatoes and radishes for a complete meal.  You can also serve a side of mint jelly but we liked the roast by itself.

Recipe: Roast Lamb
Prep time
Cook time
Total time
An easy simple lamb roast recipe that's slow cooked. The finished result is lamb so tender you can shred it with a fork.
Serves: 6-8
  • 1 lamb roast (approximately 5 lbs.)
  • Olive oil
  • Salt & Pepper
  • 3-4 Garlic cloves, minced (or you can use garlic powder)
  • Fresh Thyme sprigs
  • Fresh Rosemary sprigs
  1. Preheat oven to 250 degrees.
  2. Dry your lamb roast if it is moist when removed from packaging and coat with olive oil.
  3. Season with salt, pepper, and minced or powdered garlic.
  4. Place the roast in a large Dutch oven and add the fresh thyme and rosemary sprigs.
  5. Cover the Dutch oven and cook for about an hour per pound at 250 degrees.
  6. Rest for 15 minutes before serving.


Easy Roast Lamb

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