Classic Lamb Roast
Seasoned with lots of fresh thyme, rosemary and garlic…seared and then cooked in the oven.
Serves: 6Serves: 6
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat the oven to 350 F.
- Cut 3 of the garlic cloves in half lengthwise, then cut each half in half lengthwise (making 12 wedges).
- 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.
- 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.
- Make 12 holes, evenly spread over the roast, with the tip of a knife (about 2.5 inches deep).
- Stuff each hole with the chopped thyme/rosemary and a garlic wedge.
- 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.
- Heat up some butter or ghee in a frying pan, and quickly sear the roast so it gets a nice color all over.
- 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.
- Cook until the core temperature as reached 150 F. (A little bit of pink core is perfectly fine!)
- Let it rest a a short while before cutting it in thin slices.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more
about our diet and lifestyle at www.primalpalate.com
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