Garlic Studded Boneless Lamb Roast

 

Lamb is my favorite roast to do, it gives me energy more than any other meat.  Infused with garlic and sprinkled with moist sea salt and all the trace minerals natural sea salt contains, lamb roast is a highly nourishing meal that can feed a crowd or be used for a week of leftovers.  We like our lamb slightly rare, but if it’s a little too rare in the center, don’t worry, just set those slices aside to cut into strips and re-heat for fajitas later in the week.

Lamb Roast Recipe

1 boneless lamb roast (purchase here)
8 cloves garlic, peeled and sliced into slivers
1 tablespoon coarse salt (purchase here)
1 tablespoons olive oil (purchase here)

4 onions, peeled and quartered
4 carrots, scrubbed and cut into chunks
2 summer squash, cut into chunks
2 beets, peeled and quartered

Remove lamb from packaging. If it is in a net, keep the netting on. If not, secure roast with kitchen twine. Place the lamb on a baking dish and preheat oven to 400*. Using a paring or steak knife, make slits every 3-4 inches across the top of the lamb in a grid about 1 inch deep. Insert a sliver of garlic into each slice, pushing the garlic as far in as you can.  Surround roast with veggies.  Sprinkle the roast with coarse salt and drizzle with olive oil. Bake until an internal temperature reaches 140*, checking at 45 minutes and periodically thereafter. Remove from oven and allow to rest for at least 30 minutes, lamb will continue to rise in temperature as it rests. After resting, remove netting or twine and slice to serve.

Reserve drippings for a tasty addition to scrambled eggs.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Print Friendly

Comments

  1. Sounds good! I had lamb chops last week which is my favorite way to eat lamb.

    Love this pic with the chubby baby hands!

  2. Kathleen K says:

    This is our family’s favorite (only) way to eat lamb. With 3 boys, chops are WAY too expensive. I haven’t made it for a long time, and now my mouth is watering…guess I’m going to have to get some soon. Thanks for the reminder.

  3. Just ordered lamb roasts so I can try this!

  4. Wow, this looks absolutely delicious!!! And the fact that a roast is a lot less expensive than most other cuts makes it even more appealing. I’m going to have to try this one soon!

  5. I love lamb and it is so hard to get here in AK; back East it was on our menu weekly. Lamb neck bones make the best bone broth too.

  6. We love boneless leg of lamb too but we buy it from Sam’s Club since it’s from New Zealand. I checked it out and it’s all grass fed, antibiotic and hormone free. I buy local and US pastured most of the time for other meats but at $5.99/lb, I need some fairly inexpensive yummy meat. Also, you could try putting your drippings and some of your onion and other veggies if you like with some molasses (for color), organic beef Better Than Bullion, mint flakes or jelly, pinch of salt in a blender and blend for a yummy gravy. My kids always want theirs drowning in gravy! I’m curious why you use olive oil when you could just baste a time or two. I thought you weren’t supposed to cook with olive oil since it will denature with the heat. Thanks for the garlic tip; I was using garlic salt and rosemary.

Leave a Comment

*