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.
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.
Not a bad plan, the lamb was flavorful, but a tad tough.
Time to punt!
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!
- 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
- Preheat the oven to 350 degrees.
- Combine garlic, rosemary, lemon juice, honey, mustard and olive oil in a small bowl.
- Spread marinade over the roast and allow it to rest for 30 minutes before cooking to even out refrigerated temperature.
- Roast in the oven at 20 - 25 minutes per pound until the internal temperature reaches 125°F to 135°F for medium rare.
- Remove roast from the oven and allow it to rest for 15 - 20 minutes, then carve.
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