Roast Lamb with Garlic Rosemary Rub


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: mains, easy
Serves: 4 | Prep time: 15 mins | Cook time: 90 mins

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A few months ago Toby’s parents came home with a big leg of lamb and challenged us to cook it. We haven’t made many roasts before because it’s always too much food when it’s usually just the two of us and I had little to no experience cooking big hunks of meat because it’s not something I grew up with eating in a traditional Asian household. Toby was excited for the challenge and found an amazing recipe for a lamb roast from Damn Delicious – which is exactly where this recipe has been adapted from. This lamb is SO damn good and it came out perfectly the first time. We were all blown away by it and have since made it 3 more times! The flavourful garlic rosemary rub works so well with this lamb and even better when paired with this creamy mint yogurt sauce.

Making a roast lamb is so much easier than we thought. Just massage the garlic rosemary rub all over the lamb and pop it in the oven and wait. Done! The only thing I would definitely suggest getting is a meat thermometer if you don’t have one. It’s a fantastic tool to check the doneness of your meat without having to slice into it and let the juices escape as well as having a prettier presentation when serving. They’re inexpensive and costs around $10-15 for a decent one. The original recipe calls for bone-in lamb but you can use a boneless lamb roast and have the exact same results (you may need to adjust the cooking time a little).

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Garlic Rosemary Rub:
    • 4 cloves garlic, minced
    • 1 Tbsp olive oil
    • 1 Tbsp fresh rosemary leaves, finely chopped
    • 1 Tbsp fresh thyme leaves, finely chopped
    • 1 Tbsp dijon mustard
    • 1 Tbsp salt
    • 2 tsps ground black pepper
  • 2kg lamb roast without bone or 2.5-3kg leg of lamb bone-in
    • If you’re using a smaller or larger lamb, make sure you adjust the amount of rub you use accordingly so you don’t end up with an overly salty smaller lamb or an under-seasoned larger lamb.

Directions:

Preheat oven to 180˚C.

Make the rub: In a small bowl, combine all the ingredients for the rub: garlic, olive oil, rosemary, thyme, dijon, salt and pepper. (If you’re feeling lazy you can alternatively combine it all in a food processor and blitz to save time on chopping.) Set aside.

Rinse and pat your lamb dry. Use a sharp knife to shallow score the top of the lamb (this helps the rub seep through).

Place the lamb (fat side up) in a roasting pan lined with a baking mat or aluminum foil. Rub the rosemary garlic rub all over the lamb, getting into the crevices. You do NOT need to use the whole rub if you have a smaller lamb (it may become too salty).

Bake in the preheated oven on the middle rack until the internal temperature reaches 58-60˚C (135F) for med-rare to medium doneness (place your thermometer in the centre of the lamb at the thickest part or near the bone to measure). If you don’t have a thermometer, slice your lamb at the thickest part to check for doneness. It will take roughly 1.5 hours to cook, depending on the size of your lamb. Baste the lamb in its juices every half an hour. If you find that the outside of your lamb is starting to burn before you reach the designated internal temperature, lightly cover the outside of the lamb with some aluminum foil to protect from the heat while the rest of the lamb continues to cook.

Once it’s done, take out the lamb and let it rest for 15 mins to let the juices redistribute before slicing. The lamb will continue to cook another 5˚C while resting.

Slice and serve immediately!

P.S. Slice up any leftovers and store it with the remaining juices and make a delicious wrap the next day! In this photo I’ve served the lamb over homemade flatbread with leftover mint yogurt sauce and some cooked quinoa mixed with dill.

Summarized Recipe:

Lamb Roast with Garlic Rosemary Rub

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: mains, easy
Serves: 4 | Prep time: 15 mins | Cook time: 90 mins

Ingredients:

  • Garlic Rosemary Rub:
    • 4 cloves garlic, minced
    • 1 Tbsp olive oil
    • 1 Tbsp fresh rosemary leaves, finely chopped
    • 1 Tbsp fresh thyme leaves, finely chopped
    • 1 Tbsp dijon mustard
    • 1 Tbsp salt
    • 2 tsps ground black pepper
  • 2kg lamb roast without bone or 2.5-3kg leg of lamb bone-in
    • If you’re using a smaller or larger lamb, make sure you adjust the amount of rub you use accordingly so you don’t end up with an overly salty smaller lamb or an under-seasoned larger lamb.

Directions:

  1. Preheat oven to 180˚C.
  2. Make the rub: In a small bowl, combine all the ingredients for the rub: garlic, olive oil, rosemary, thyme, dijon, salt and pepper.
  3. Rinse and pat your lamb dry. Use a sharp knife to shallow score the top of the lamb.
  4. Place the lamb (fat side up) in a roasting pan lined with a baking mat or aluminum foil. Rub the rosemary garlic rub all over the lamb, getting into the crevices. You do NOT need to use the whole rub if you have a smaller lamb (it may become too salty).
  5. Bake in the preheated oven on the middle rack until the internal temperature reaches 58-60˚C (135F) for med-rare to medium doneness (place your thermometer in the centre of the lamb at the thickest part or near the bone to measure). If you don’t have a thermometer, slice your lamb at the thickest part to check for doneness. It will take roughly 1.5 hours to cook, depending on the size of your lamb. Baste the lamb in its juices every half an hour. If you find that the outside of your lamb is starting to burn before you reach the designated internal temperature, lightly cover the outside of the lamb with some aluminum foil to protect from the heat while the rest of the lamb continues to cook.
  6. Once it’s done, take out the lamb and let it rest for 15 mins to let the juices redistribute before slicing. The lamb will continue to cook another 5˚C while resting.
  7. Slice and serve immediately!

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