Jen Causey; Food Styling: Ali Ramee; Prop Styling: Missie Crawford
8 servings (serving size: 3 ounces)

This lamb roast is seasoned with just a simple rub of rosemary and garlic; sprinkle the lamb with coarse salt after removing from the oven to really accent the flavors.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Secure roast at 1-inch intervals with heavy string. Rub surface of roast with rosemary and garlic. Place roast on the rack of a broiler pan or roasting pan; insert a meat thermometer into thickest portion of roast. Bake at 450° for 1 hour and 15 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).

Step 3

Sprinkle with salt. Place roast on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of roast will increase 5° upon standing.) Remove string before slicing.

Ratings & Reviews

April 16, 2017
You must be kidding..."lamby" flavor? If you don't like the taste of lamb, then this might not be the recipes for you! Either that, or perhaps you didn't cook it long enough to your liking? Rare lamb has a different flavor and texture than medium to well cooked lamb has.

moonscape's Review

October 19, 2011
This is a great roast. Sometimes I add a paste of dijon mustard mixed w/ the rosemary and garlic. I don't understand the review of 3 stars because it 'had a very lamby flavor' I'ts lamb! If 'you're not a fan of lamb' then make a beef roast or tenderloin or something else.

NEglmm's Review

December 26, 2011
Very good and very simple. I also inserted slivers of garlic into the meat and turned the oven down to 400 after 15 minutes.

kjane26's Review

May 04, 2011
Was a pretty easy and good introduction to lamb. Rosemary and garlic were good but the lamb still had a very "lamby" flavor, which is good if you like lamb but I would not recommend this is you aren't a fan of lamb. Leftovers were great with a homemade tzatziki sauce.

aby919's Review

February 26, 2013