Becky Luigart-Stayner; Lydia DeGaris-Pursell
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

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.

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.

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