roast lamb recipe

For an impressive holiday spread, start with this Roast Lamb from Delish.com. 

Roast Lamb

lamb

garlic,

tbsp. rosemary

thyme leaves

extra-virgin olive oil, divided

Kosher salt

black pepper

lb. baby potatoes,

Just on special occasions like Christmas.

I did this on the grill using indirect heat method, about 2 1/2 hours. Additional Ingredients used and apple wood chips for some smokey flavor.

I bought mine from Costco. Weighed about 4lbs so I made two roasts out of it because some of us like it more well done vs more rare. Places at lower third of the oven, it took an hour and fifteen minutes to get internal temp to 145℉. Rested twenty minutes. Really easy recipe to follow

Made this and it looked just as the picture shows!  This was my 1st time cooking lamb. The cut I used was a 2.37 pound shoulder roast.  I was very lucky to buy from a local farmer, which it had been recently butchered. (Sept) 
I did use more rosemary and minced garlic then the recipe called for and stuffed it in any cavity I could find as well as the exterior. Then sprigs of rosemary under and around the roast on top of the potatoes.  I’ll agree it’s VERY important not to over COOK, watch your internal temperature carefully. You may be disappointed otherwise. I’ll look forward to using this recipe again.
Used a stainless steel roaster on the lower third rack of the oven.

I followed this recipe using a 2.5lb bone-in lamb roast in a 9x13 Pyrex dish and it was absolute perfection. Just slightly pink and SO tender and juicy. I did baby potatoes and they also turned out perfect. I loved how quick, easy and hands-off it was — I have a toddler and a newborn and it was still easy for me to pull off, and fewer dishes since the potatoes cook with the roast! 
A couple of things to note if you have trouble:
1) Lamb is typically best as far as flavor, tenderness and moistness if served medium rare. That is what the recipe has you cook it to. If you like it more well-done it will take longer and will be more dry. 
2) If you use a bone-in roast, make sure your meat thermometer isn’t touching a bone when you check the temperature — it may give you a higher reading, resulting in an undercooked roast. I almost made that mistake so I thought I’d throw it out there!

This recipe is awesome. I used a 5 lb boneless leg of lamb and it was done in about a 1 1/2 hours. The potatoes were very flavorful.

I had a 3.5# boneless shoulder roast of lamb. I was a bit apprehensive about cooking at such a high heat for only 1 hour. 
    I added softened butter to the herb mixture and rubbed both inside and out. Then I tied securely and roasted over the baby red potatoes for 1 hour. I pulled the roast out to rest and covered with tin foil for 20 minutes.
     The potatoes were not quite done, so I placed them in the microwave for 5 minutes. Served with baked zucchini sticks.
     This was an easy, no fuss meal and I will definitely cook this again.

This is delicious. Especially the dark crusty stuff on the bottom of the potatoes!

This. Was. Incredible. I have never made lamb before so I was soooo nervous but it turned out absolutely perfect. I’ve made plenty of beef and venison roasts and this turn out more tender, juicy and flavorful than any roast I’ve ever made! The flavor was perfect and the potatoes were delicious as well! My lamb was bone-in but I followed the instructions and just monitored the temperature. 10/10 recommend this recipe!!

For just a dinner for two, I went with a lamb loin.  The downside (and not the recipes fault) it was very fatty.  I wish now I had trimmed most of it off, but lesson learned.  The upside was that it tasted good, not your knock your socks off delicious, but good.  With the leftovers I made a lamb casserole and that was really good.  It's my first experience in cooking lamb and was glad for this easy recipe to get me to try more lamb recipes in the future.  Thanks for posting this recipe.

used this recipe last night.  the roast turned out perfectly.  thank you

Followed your roasting instructions but did my own spices. The roast was at 145 at one hour and 14 minutes :))! Impressive. I covered it with foil after I took it out and let it sit for 15-20 minutes. When I first took it out of the oven, I saw a bit of pink juice coming out of it but after it sat, there was no pink inside and the meat was juicy and flavorful. Mine was from Costco, not sure about the weight. Excellent recipe. Thank you. Will make again. P.S. I only did lamb, no potatoes.

It took way longer than 1.5 hours to fully cook this roast. I had to transfer it to a different pan and continue cooking. The veggies nearly burned but ultimately were okay. I paired this dish with cooked spinach. Thanks for sharing. I will attempt this recipe again.

Yes I would love to see every step of the way...

https://streaming.hearstdigitalstudios.com/9733b709-8336-4569-a3de-3f960ac73bda/video_rover_16x9_1080p_hd_1555622179_68833.mp4

A beautiful roast worthy of your Easter dinner.

This Garlicky Roast Will Change The Way You Think About Lamb

Try this leg of lamb cooked with lots of aromatic spices and lemon. The lamb is cooked over the potatoes – they catch the juices from the meat and take on the gorgeous flavours.  It&#8217;s an easy, flavourful dish to serve to the family at Easter or over a bank holiday weekend. You’ll need to start this recipe the day before you want to eat it,  and you can marinate the lamb for up to 48 hours before cooking. For a quicker roast lamb recipe, try this Scandi-style roast leg of lamb with anchovies and potato gratin.

Spiced leg of lamb with lemon-roast potatoes

green cardamom pods

cumin seeds

tsp sweet smoked paprika

ginger

tsp coriander

½ tsp ground turmeric

cinnamon

¼ tsp hot chilli powder

tamarind paste (from the world food aisle at supermarkets)

1½-2 tbsp clear honey

sunflower oil

salt

ginger,

garlic

British lamb leg (about 2.5 kg)

For the quick-pickled chillies

milliliters cider vinegar

caster sugar

green chillies, sliced

For the potatoes

potatoes,

shallots, halved lengthways

ghee olive oil

Pared zest and juice 1 lemon

paprika

To serve

Chopped fresh mint, coriander and parsley

Natural yogurt

To make the marinade, bash the cardamom in a pestle and mortar to release the seeds, then discard the pods. Add the cumin seeds and pound to a powder, then put in a bowl with the rest of the ground spices. Stir in the tamarind, honey, oil and salt.

Bash the fresh ginger and garlic in the pestle and mortar to form a rough paste. Stir into the spice mix.

Score the lamb in a criss-cross pattern with a sharp knife, then rub the marinade all over, into the cuts. Put on a plate or tray, cover tightly with cling film and chill overnight.

For the quick-pickled chillies, put the cider vinegar and sugar in a medium pan with 60ml water and a pinch of salt. Stir over a low heat until the sugar dissolves. Put the chillies in a medium bowl or container, pour over the pickling liquid and leave to cool. Cover and chill until needed (bring to room temperature to serve).

Take the lamb out of the fridge 2-3 hours before you want to cook it. Heat the oven to 220°C/200°C fan/ gas 7. Parboil the potatoes for 5 minutes. Drain, shake to rough up, then put in a very large roasting tin. Add the shallots, cut-side up.

In a small pan, melt the ghee/heat the oil. Add the lemon zest, paprika and a large pinch of salt, then stir well. Pour over the potatoes and shallots, then stir to coat. Season.

Position an oven rack in the top third of the oven, then put the lamb leg, round-side up, directly onto it. Put the roasting tin of potatoes in the lower third of the oven, beneath the lamb, to catch the meat juices.

Roast the lamb and potatoes for 15-20 minutes, then reduce the heat to 200°C/180°C fan/gas 6 and roast for another 30 minutes for pink (add another 10 minutes for medium). A digital thermometer pushed into the thickest part of the meat should read 55°C for pink (60°C for medium).

Take out the lamb and rest it on a lipped board for 15-30 minutes. Turn the oven to low to keep the potatoes hot; if they start to become too brown, turn the oven off.

When ready to serve, squeeze the lemon juice into the roasting tin (see tip) and shuffle the potatoes to partly coat. Sit the lamb on top. Stir the chopped herbs through the yogurt and serve with the pickled chillies.

A fresh herb stuffing pairs beautifully with the rich lamb meat. For more lamb recipes visit Goodhousekeeping.co.uk

Herb stuffed leg of lamb

leg of lamb, about 2kg (41/2lb)

g (3 ½oz) pinenuts

g (3 ½oz) pitted green olives

g (3 ½oz) sliced white bread

flat-leaf parsley, leaves picked

oregano, leaves picked

mint, leaves picked

garlic cloves, peeled

egg,

1-2tbsp oil

300 mL (10 fl oz (½ pint)) white wine

tbsp. honey

plain flour

800 mL lamb or chicken stock

Remove lamb from fridge an hour before cooking. In a food processor, whiz&nbsp; pinenuts, olives, bread, herbs and 1 clove garlic to form a chunky stuffing. Put&nbsp; into a large mixing bowl and season. Add the egg, and zest and juice of 1 lemon.

Preheat oven to 200°C (180°C fan) mark 6. Put lamb on to a chopping board,&nbsp; skin-side down. Gently cut into the leg at the thinnest part and open out like a&nbsp; book. Without cutting through the meat to the board, make slits to help form it&nbsp; into one flat slab. Cover with clingfilm and bash with a rolling pin to flatten&nbsp; evenly. Spread stuffing on to the meat and fold the shortest edges in to enclose them. Roll meat from one short end to the other and secure with string at regular 3cm (1¼in) intervals and at each end. Put lamb into a roasting tin,&nbsp; brush with oil and season well. Pour wine into the tin and roast for 15–20min per 450g (1lb).

Crush remaining garlic clove, put in a small bowl and mix with the remaining&nbsp; lemon juice and the honey. About 20min before the end of cooking, carefully&nbsp; remove lamb from the oven, brush all over with honey mixture and return to oven for the remaining time. Take out and rest on a board, covered with a tent of foil,&nbsp; for up to 40min.

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Spiced leg of lamb with lemon-roast...

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Top 3 roast lamb recipe recipes from across the web

The most viewed roast lamb recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roast Lamb

Spiced leg of lamb with lemon-roast...

Herb stuffed leg of lamb

The most viewed roast lamb recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine