This was a first for me. I found a lamb roast on sale and figured I'd give it a shot. We're in the middle of Whole30 right now, and I've become much more creative with meat as part of our meals. My conclusion: lamb is so easy to make and incredibly flavorful and delicious! Even the four year olds loved it. Plus, we had a lot leftover to use for more delicious creations!
2 1/2 hours, serves 5-6
- 1 lamb roast, 4-5 lbs
- 2 T olive oil
- 2 t salt
- 2 t pepper
- 1 t mustard powder
- 1 t dried thyme
- 2 large garlic cloves, minced (use more if your cloves are small)
- Preheat the oven to 400 F
- Let the lamb sit at room temperature for about 20-30 minutes
- Cut about 10 slits in the lamb that are 1/2 an inch deep and 1 inch long
- In a small bowl, mix together the oil, salt, pepper, mustard powder, thyme, and garlic cloves
- Place the lamb on a rack in a roasting pan
- Rub the oil and spice mixture all over the top and sides of the lamb. Be sure to rub it into the slits you made.
- Bake for 15 minutes, then reduce oven temperature to 350 F. Bake for about 1-1 1/2 more hours or until a meat thermometer reads 140 F. Don't overcook it!
- Let the lamb rest for 20 minutes before carving. Use leftover juices in pan to pour on meat.
We had our lamb roast with pan seared brussel sprouts and mashed sweet potatoes! Yum!