lamb roast

This Lamb Loin is a super easy, special dish for any occasion! You can grill it in the summer months, or roast it in the oven any time of the year!

Lamb Loin - Grilled or Roasted to Perfection

1.5 lb lamb loin roast

garlic

parsley (chopped)

tbsp minced fresh rosemary (chopped)

Let roast come to room temperature for at least 30 minutes.

Preheat grill or oven.

Rub roasted garlic inside of roast, all around.

Sprinkle inside with herbs. (see post for suggestions)

Roll up tightly.

Truss with kitchen string. (see post)

Brown roast on all sides. If doing inside, add a bit of olive oil to pan.

Once browned move to the side of the grill without a burner on. (indirect grill)

If roasting in the oven, once roast is browned, place pan in oven to finish.

Cook until temperature is about 125°F for medium rare.

https://embed.mediavine.com/videos/qjru1inghcnbddv4p9lm

Lamb Loin- Grilled or Roasted to Perfection

This hearty stew is best enjoyed with a thick slab of Irish soda bread slathered with butter and a pint of Guinness.

Irish Pub Lamb Stew

leg of lamb

chuck

(10-ounce) bone-in lamb shoulder chop

salt

black pepper

onions

vegetable oil

Guinness Irish Stout

russet potato (about 12 ounces)

carrots

parsnip (optional)

thyme,

bay leaf

Yukon Gold potatoes

Worcestershire sauce,

Arrange a rack in the middle of the oven and heat the oven to 325°F. Meanwhile, cut 1 1/2 pounds boneless leg of lamb and 1 1/2 pounds boneless beef chuck roast into 1-inch pieces, discarding any separable fat from the meat and discarding it. Season the lamb and beef pieces and lamb chop (leave intact) all over with 1 teaspoon kosher salt and 1 teaspoon black pepper. Halve and thinly slice 2 medium onions.  

Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add one handful of the cut meat and sear until browned all over, about 5 minutes. Transfer to a large bowl and continue browning the remaining meat the same way, reducing the heat if the bits on the bottom of the pot begin to burn. Sear the shoulder chop on both sides until browned, then add to the bowl.

Add the onions to the pot and cook over medium heat, stirring occasionally, until tender and well browned, about 8 minutes. Adjust the heat as needed to prevent the onions from burning. Add 1 cup Guinness Irish Stout and simmer, scraping up the browned bits from the bottom of the pan, until the stout has reduced by half, about 2 minutes. Pour the onion and beer mixture into the bowl with the browned meat and turn off the heat.

Peel 1 large russet potato and cut crosswise into 1/2-inch thick slices. Arrange the slices in a single layer on the bottom of the Dutch oven. Pour the beef, lamb, and onion mixture back into the pot over the potatoes. Do not stir. 

Peel 2 large carrots and cut crosswise on a slight diagonal into 1 1/2-inch wide pieces. Peel and coarsely chop 1 large parsnip, if using. Add the carrots, parsnip, 4 fresh thyme sprigs, and 1 bay leaf to the pot. Pour in enough homemade or low-sodium beef broth to just cover everything. Cover and bake until the meat is fairly tender, about 1 1/2 hours. 

Peel and cut 1 pound Yukon gold potatoes into 1/2-inch chunks. Remove the pot from the oven. Skim off any fat that has surfaced on the top of the stew and discard. Put the Yukon gold potatoes on top of the stew but don’t stir them in. Cover with the lid slightly ajar. Bake until the meat and potatoes are very tender, about 30 minutes.  

Stir the stew gently to break up the potatoes at the bottom of the pot. Remove the shoulder chop bones and break up the chop meat with a fork, if necessary. Discard the bay leaf and thyme stems. Taste and season with Worcestershire sauce, kosher salt, and black pepper as needed. Garnish with additional chopped thyme leaves, if desired. 

This roast lamb is amazing because of the herbs and garlic rub -- it fills up the house while it's roasting and when you take your first bite... wow. The potatoes even cook in the same pot, so they absorb the wonderful broth, herbs, and spices too!&nbsp;Adapted from The Art of Syrian Cookery by Helen Corey (1962). Serves 4 to 5.

Mediterranean Leg Of Lamb Roast {Instant Pot}

extra virgin olive oil

leg of lamb (bone-in

sea salt

bay leaf (crushed)

marjoram

sage

garlic (minced)

ginger

thyme

broth

potatoes

arrowroot powder (optional)

water

Turn electric cooker to sauté, or put stove-top cooker on burner over medium heat.

Let it get quite hot. If using an electric cooker, wait until the screen says HOT.

Then drizzle in olive oil.

Put the roast in, and swirl it around so it can get coated with oil.

Lift it off the bottom of the cooker to prevent sticking.

Then let it sear on one side, then flip it over to sear on the other side.

Sprinkle the roast with the salt, pepper, and all herbs.

Add broth.

Then cover the pot, checking the seal and components to make sure all is well.

If using an electric cooker, set to high pressure for 50 minutes.

If using a stove-top cooker, bring to high pressure and maintain for 45 to 50 minutes.

Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release.

Open the lid.

Add potatoes.

If using an electric cooker, set to high pressure for 10 minutes.

If using a stove-top cooker, bring to high pressure and maintain for 9 to 10 minutes.

Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release. Open the lid.

Check potatoes for doneness.

Then, using a slotted spoon, transfer the potatoes and roast to a serving platter.

Cover to keep warm while you make the gravy out of the broth.

Finally, whisk the arrowroot into the 1/3 cup water, then add to the broth in the pot while stirring. It should thicken immediately from the retained heat; you can turn it to sauté if it needs additional heat for thickening.

Serve and enjoy!

Instant Pot Mediterranean Lamb Roast! Get the full recipe here: https://traditionalcookingschool.com/food-preparation/instant-pot-lamb-roast/

Instant Pot Mediterranean Lamb Roast

Seriously tender and flavor-packed roast leg of lamb, thanks to a great garlic spice rub.  Served with potatoes.

Be sure to read the post for important tips and step-by-step tutorial.

Roast Leg of Lamb Recipe with Potatoes

Salt and pepper

Extra virgin olive oil

garlic cloves,

gold potatoes,

yellow onion,

paprika;

garlic powder

parsley

oregano

mint flakes

paprika

nutmeg

olive oil

lemons, juice of

Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.

To make the rub, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).

When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.

Turn the oven on broil. Place the leg of lamb on a wire rack; place the rack directly on the top oven rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.

When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack (like this one--&gt;affiliate). Add two cups of water to the bottom of the roasting pan.

Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.

Now tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 1 hour. Remove the foil and return the roasting pan to the oven for another 10 to 15 minutes or until the lamb temperature registers 130 degrees F for medium-rare.

Remove the pan from the oven and let the leg of lamb rest for about 15 minutes before serving (the lamb will continue to cook and it's internal temperature will continue to rise.

Place the lamb and potatoes in a large serving platter over a bed of Lebanese rice, if you choose to. Garnish with parsley.

Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice. Enjoy!

Suzy, thank you for this recipe. I have made Leg of Lamb before, but your wet rub for the meat took it over the top. Great recipe, they always are delicious!

The rub is essential to making this tender, tasty dish.  I’d never made Leg of Lamb.  I live at 6,700 ft in Colorado.  The lamb next to the bone was still bloody but hubs and I never got that far the first dinner.  I agree that the potatoes were not cooked through.  The second dinner I reheated in the pan/rack with 2 cups water and remaining half-cooked potatoes.  The potatoes still needed more than the 30” reheat but edible.  I’d recommend this recipe with longer cooking time (perhaps for my high altitude).

Wow, SO good! The rub is delicious and the flavor gets all the way through the roast. Easy instructions, came out perfectly medium rare. Braising it seemed to be the key, don’t skip.  I didn’t have mint, but will try it with that next time. I cut up the potatoes and they were nice and tender, and flavorful. Probably the best lamb we’ve ever had! Thanks for a great meal!

Not a fan. The recommended broil didn’t sear, had to pull it out and do it stovetop. There was way too much wet rub, I would half this next time. While the meat came out perfectly cooked afte about 95 minutes, I put the vegetables back in another 30 to get them reasonably done al dente....  the vegetables do not really brown, temp too cool to roast and they were just like a weird afterthought. I much preferred Suzy's rack of lamb recipe which was simply phenomenal. This I would make again without the vegetables and dialing back the rub quantity. Also, the slivers of garlic inserted in the meat didn’t add much and could be omitted.  Summary of review - meat only 4.5, vegetables zero.

https://content.jwplatform.com/videos/iddH8y5e.mp4

Mediterranean-style roast leg of lamb with potatoes 

Mediterranean Leg of Lamb with Potatoes

A lamb roast fit for a weeknight. It's hard to resist when served with green beans, olives and tomatoes. So don't.

Marco Pierre White's roasted lamb rump a la Provencale

lamb rumps, tied

rosemary, leaves

thyme, leaves

vine-ripened cherry tomatoes

green beans,

(60 grams) black olives, pitted, chopped

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852842001&=domain=del

5348771529001-5981852842001

Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don&#39;t be intimidated, it&#39;s simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it&#39;s almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.

Ultimate slow-roasted lamb: 12-hour Lamb Shoulder

water ((Note 2))

brown onion ((unpeeled),

rosemary (, chopped (finely))

garlic (big!) (, finely chopped)

tsp black pepper

cornstarch

tsp salt

Preheat oven to 230°C / 450°F (210°C fan).

Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!

Marinate 2 - 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however. (Note 4)

Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.

Roast uncovered for 45 minutes.

Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, Note 5). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid moisture evaporation. Roast for 12 hours (I always do overnight!).

Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.

Remove lamb: There will be a lot of liquid pooled under the lamb in the roasting pan! Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.

Reduce liquid: Strain all the liquid in the roasting pan into a saucepan. Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).

Thicken: Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.

Lamb Jus:

Serve Slow Roasted Lamb with Jus. Use tongs for tearing meat off - no knife for carving needed! Pictured in post with Greek Lemon Roasted Potatoes, a perfect match for this Greek-ish flavoured lamb. Roasted Vegetables would also be ideal.

Serve:

A simple recipe for Leg of Lamb with a Harissa Yogurt Crust. This bone-in lamb leg yields a beautiful flavorful crust with juicy tender meat.

 Leg of Lamb with Harissa Yogurt Crust

– 6 1/2 lb leg of lamb, bone-in.

8-10 fat garlic cloves

shallots, quartered

Harissa Paste

lemon zest)

cumin

caraway seeds, optional

pepper

tablespoons olive oil

whole milk yogurt, plain

Prep the Lamb

Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor. See notes. Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle generously with salt and bring to room temp for at least 1 hour.

Make the Marinade

Place garlic, shallot, Harissa paste,  preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processer and pulse until uniformly chopped. Add the yogurt, pulse a few times (don&#8217;t blend or it will get runny).  Taste for heat, adding more harissa paste to taste.

Assemble

Place the lamb over a rack in a roasting pan. Lift the bone end of the leg straight up and brush the underside of the leg with the Harissa Yogurt getting into the slits and cuts as best you can. Lay it down over the rack, brush the remaining marinade over the top, getting into slits and lathering it up generously. Nestle in any roasting veggies you like (toss with olive oil and season with salt and pepper first.) You could brush any remaining marinade on the veggies if you like.

BAKE: AT 350F, plan on 20 minutes per pound for rare to medium-rare so plan on roughly 2 hours. 

 Place lamb on the lower third of the oven, loosely covered with a foil &#8220;tent&#8221; for one hour. Remove foil and check temp. Because every oven is different, keep an eye on the roast after the first hour, checking every 20 minutes or so for over-browning. You can always re-tent with foil if getting too dark. A little color is good here, but you don&#8217;t want it to burn. (If you leave the fat on, you can always carefully brown using the broiler, at the end to help crisp up that fat.)

Once the roast reaches 125-130F at the thickest end

, pull it out, tent it again and let it rest 15-20 minutes before cutting into it, allowing the juices to remain in the meat, which will help keep the meat tender.

Preheat oven to 350F

Can't wait to try this recipe for Christmas!  Do you think it could be made in a pressure cooker, or would the lack of browning be problematic? If it's possible, how long would you cook it and at what pressure?

we have always loved Lamb ,  I debone and rotisserie. with rosemary garlic lots of garlic pushed int slits all over the roast ,your recipe is intriguing. so Ill combine the two in a new way thank you for your recipe.   Isn't food rewarding !!!   as my old associate James Beard would say " Good Appetite "  and I would say Good Eating.

This was delicious. Did use a boneless leg as that’s what I had already bought. Will definitely be making again. Made gravy with harissa and lamb dripping. This helped make up for not being able to score as deeply.

I made this yesterday, Christmas Day for our grandson’s fifth. Birthday party day for the family.  Very daring to try a new recipe!  It was amazing!!! Followed the recipe exactly and it came out perfectly!  Thank you soooo much!  Jane

Wonderful recipe - followed exactly. Was a hit for NYE dinner! Will be making again.

This was the biggest piece of meat I have ever worked with! A true monster, but our butcher did all of the work. All I had to do was slather and bake. I used a local and surprisingly hard to find canned Harissa that I think took away from the flavor. I say hard to find because I am living in Tel Aviv, and Its the Middle East and you would;d think this would be an easy to find condiment! It was very good and we were ably to parlay the leftovers into lamb+rice stuffed peppers and your 'Greek lamb tacos' !

This lamb roast shoulder is the juiciest and easiest lamb recipe you will ever make. It&#039;s seasoned with robust spices, rosemary, and thyme. This is my fool-proof method to make roast successfully and without any marinating time.

Lamb Shoulder Roast in the Oven

lbs boneless lamb shoulder

tbsp Olive oil

Salt

Pepper

tbsp Sweet smoked paprika

Coriander powder

Cumin powder

tbsp Garlic (grated)

tbsp Ginger (grated (optional))

Water

Broth (or wine)

Flour

tbsp Butter ((optional for a richer flavor))

Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.

Marinade - In a bowl, combine the spices (paprika, cumin, coriander) along with salt, pepper, garlic, and ginger.  Set aside.Pro tip - The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.

Lamb - Trim excess fat off the lamb and pat dry on all sides.Pro tip - If the lamb is wet the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.

Generously rub the spice marinade all over the lamb making sure to rub the sides as well. Pro tip - You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.

Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil.Pro tip - If using a thermometer, like me, add it in the center in the thickest part of the meat.

Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven. Pro tip - If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.

Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound  - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well - between 145 F to 150 F, approximately 25 minutes per pound.- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.

When it reaches desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.

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Top 12 lamb roast recipes from across the web

The most viewed lamb roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Ultimate slow-roasted lamb: 12-hour...

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The most viewed lamb roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine