Roast Lamb
For an impressive holiday spread, start with this extremely flavorful (and surprisingly easy) roast lamb recipe, complete with roasted potatoes.
Prep: 15min
Total: 1h30min
Yield: 4 – 6 serving(s)
Nutrition Facts: calories 746 Calories, Fat 49 g, Saturated Fat 18 g, Trans Fat 0 g, Cholesterol 129 mg, Sodium 1091 mg, Carbohydrate 36 g, Fiber 6 g, Sugar 2 g, Protein 35 g
Ingredients:
- 1 (2-lb.) boneless lamb shoulder roast, tied with butcher’s twine
- 4 cloves garlic, minced
- 1 tbsp. freshly chopped rosemary
- 2 tsp. fresh thyme leaves
- 3 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 lb. baby potatoes, halved if large
Instruction:
- Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
- In a 9″-x-13″ baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
- Let rest 15 minutes, remove twine, then slice roast and serve.
Garlic & Herb Roasted Leg of Lamb – EASY, Juicy & Delicious Recipe!!
FAQ
What cooking method is best for lamb?
It can be traditionally roasted but is best slow-roasted, pot-roasted or braised with liquid until practically falling apart. Shoulder can also be diced for stewing, or cut into shoulder chops. Try our lamb shoulder recipes. Neck fillets – A boneless fillet of meat that is best quickly pan-fried or roasted then sliced.
How should a lamb roast be cooked?
The USDA recommends cooking roasts to 145 degrees F. Avoid cooking your lamb beyond this temperature as the meat can become dried out and tough.
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Roasting Lamb: Temperatures and Times
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Roasting Lamb: Temperatures and Times
- 110 degrees F (42 degrees C) is rare.
- 120 degrees F (58 degrees C) is medium-rare.
- 145 degrees F (68 degrees C) is medium-well.
How long does the average roast lamb take to cook?
The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb; 2 hours and 40 minutes for 8 pounds). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees when the lamb is medium-rare.
