Classic Lamb Roast
Seasoned with lots of fresh thyme, rosemary and garlic…seared and then cooked in the oven.
- 3.3 lb 3.3 lb 3.3 lb Leg of Lamb, bone in
- 5 cloves 5 cloves 5 cloves Garlic
- 0.5 bunch 0.5 bunch 0.5 bunch Thyme, fresh
- 0.5 bunch 0.5 bunch 0.5 bunch Rosemary, fresh
- 1 pieces 1 pieces 1 pieces Black Peppercorns, Ground Fresh, coarsely, to taste
- 1 pieces 1 pieces 1 pieces Salt, to taste
- 1 pieces 1 pieces 1 pieces Butter, Salted, or ghee
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.
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