Lamb Roast

Chef Marie

  • 4 to 5 lbs. lamb roast
  • 6 garlic cloves, chopped
  • 6 fresh rosemary sprigs
  • 1/3 cup olive oil
  • 1 large onion, quartered
  • 2 large carrots, chopped
  • 2 lbs. of baby white potatoes, halved
  • Salt and pepper to taste
  • 1 large plastic bag

    Mix the garlic, rosemary sprigs and olive oil in the plastic bag. Season the lamb roast and transfer to the bag.
    Place in refrigerate for 24 hours.
    Rotate the bad a few times, as it will better infuse the roast.

    Prepare a roasting pan and preheat the oven to 350º F. Mix the onion, carrots and potatoes with a little olive oil, just enough to moisten. Sprinkle some garlic powder and season to taste.
    Set aside for later use.

    Transfer the roast, fat side up, to the roasting pan. Spread the rosemary sprigs over the roast. Pour a little bit of the flavored oil over the roast and around it. Bake for 45 minutes, basting every 15 minutes. Add the onion, carrots and potatoes mixture.
    Cook another 45 minutes or longer until meat thermometer registers 160º F for medium rare. Remove from the oven and let rest, covered with foil, for a few minutes. Keep in mind, as it rests, it will continue to slightly cook. Slice the roast and serve immediately.

    Suggestions:Serve with mustard (Grey Poupon), ketchup or Aioli as an accompaniement to the meat and a spinach/greens salad.