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.
- 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
- Preheat oven to 250 degrees.
- Dry your lamb roast if it is moist when removed from packaging and coat with olive oil.
- Season with salt, pepper, and minced or powdered garlic.
- Place the roast in a large Dutch oven and add the fresh thyme and rosemary sprigs.
- Cover the Dutch oven and cook for about an hour per pound at 250 degrees.
- Rest for 15 minutes before serving.