How to Cook a Lamb Roast

Do you know what to do with a lamb roast?

We don’t shop at Costco often, but when we do, I have to taste test everything they offer me. That’s the trouble with being a foodie.

When they offered a sample of freshly cooked lamb, I was dubious. It doesn’t land on my dinner table often because it’s expensive, and often not low in fat and calories.

Never-the-less, this day I was hungry and tempted. That lamb roast (not leg of lamb, but lamb roast) was in my checkout cart.

Lamb Roast

Lacking any practical experience cooking lamb, I had to Google the daylights out of “lamb roast” before I could find a recipe.

Not finding anything but “leg of lamb,” I gave up and decided to venture out on my own with an easy marinade of rosemary, garlic, olive oil, lemon and honey.

Lamb Roast

Lamb Roast

Not a bad plan, the lamb was flavorful, but a tad tough.

Time to punt!

Lamb Roast Wrap

Lamb Roast Lettuce Wrap

Turns out that my slightly tough meat made a tasty wrap with Tzatziki Sauce. Not a bad punt right? My son, the high school football coach, would be proud.

Have a terrific weekend!

Roasted Lamb Roast
  • 2 large garlic, minced
  • 2 tablespoons rosemary, minced
  • ½ juiced lemon juice
  • 1 tablespoon honey
  • 1 tablespoon stone ground mustard
  • 1 tablespoon olive oil
  • 2 pounds lamb roast
  1. Preheat the oven to 350 degrees.
  2. Combine garlic, rosemary, lemon juice, honey, mustard and olive oil in a small bowl.
  3. Spread marinade over the roast and allow it to rest for 30 minutes before cooking to even out refrigerated temperature.
  4. Roast in the oven at 20 - 25 minutes per pound until the internal temperature reaches 125°F to 135°F for medium rare.
  5. Remove roast from the oven and allow it to rest for 15 - 20 minutes, then carve.

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    • says

      You and I agree. It is expensive. In fact, I cut this roast in half since there is just the two of us, so I have another shot at making a more tender version.

    • says

      I would never have splurged on the roast because as you say, they are so expensive. Costco does a good job of getting the prices down. The problem is that with just the two of us, we often can’t use up what we buy, so we don’t shop there but once a month for things like frozen salmon, etc.

  1. says

    Just like you, we don’t go to Costco often but I love the taste testing and we call that appetizers. Why? Because the luxurious dinner of a buck-fifty hotdogs with drinks will follow. LOL! Lamb is not something that I am a big fan of but the way you prepared it in lettuce wrap is making me change my mind. That is a good idea.

    Have a good weekend, Kristi! :)

    • says

      Ha! That’s a great idea. Then next time I’m indulging at Costco I’ll call them appetizers too. Love it! My husband’s the lamb lover in the house. I’m with you, but it was very good in this wrap. I love Tzatziki sauce.

  2. says

    I had to laugh at your comment about trying all the food samples at Costco. I think my husband eats every sample there is when we shop there once a year before Christmas. I cook lamb a lot but have not cooked the shoulder. I usually marinate a leg the day before but have never used honey.

    • says

      I still have half a roast left. I’ll try marinating it overnight to see if it will be more tender. You have to sample at Costco, don’t you? It’s part of the shopping experience. :)

  3. says

    I was brought up on tasty and tender Wicklow lamb – leg normally. I don’t know what lamb roast is but sounds like you saved the day with a bit of improvisation, Kristi.

    Lamb appears way to seldom in sandwiches – I was only offered it once (in Wales) in a cafe – so great to see you using it this way.

    • says

      My mom never cooked lamb, and we rarely have even lamb chops, they are so expensive. I wasn’t about to waste this lamb, so since it wasn’t all that tender, the sandwiches were the way to go. :)

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