Marinated in citrus rosemary marinade, seared on the outside, and slow-roasted until tender.
The most important thing to remember about cooking a lamb roast is to not overcook it.
This way you have a variety to serve to guests.
Elise Bauer
Another point where there are wildly varying opinions is the internal temperature that constitutes “medium rare”.
I’ve seen references that range from 120 to 145F.
For this roast, I pull it out at 125F.
Elise Bauer
As it rests, the internal temperature continues to rise a few points as the meat continues to cook.
A great way to keep tabs on how well the roast is cooking is to use a remote thermometer.
Bone-In or Boneless Lamb?
Elise Bauer
What to Know
Either cut of lamb will work for this recipe.
If you are cooking the roast directly in a roasting pan, start the roast at 450F.
After 20 minutes reduce the heat to 325F.
Elise Bauer
Place lamb and marinade into a plastic bag.
Squeeze out as much of the air as possible from the bag and seal.
Wrap again with another plastic bag to ensure that the marinating lamb doesn’t leak.
Elise Bauer
Marinate for several hours, or overnight, in the refrigerator.
This helps bring the lamb closer to room temperature before roasting.
Preheat oven to 425F.
Elise Bauer
Pat dry the marinade off the lamb with paper towels.
Generously salt and pepper all sides of the roast.
Arrange the roast fattiest side up, so the fat will melt into the meat while the lamb cooks.
Elise Bauer
Place the roast directly on middle rack of the oven.
Place a roasting pan on a separate rack a rung lower to catch the drippings.
Roast at 425F for 20 minutes.
(Assuming you let the roast sit out for an hour or two before putting it in the oven.
If it’s right out of the fridge, it will take longer to cook.)
If you are cooking the roast directly in a roasting pan, start the roast at 450F.
After 20 minutes, reduce the heat to 325F.
Also, the shape of the roast will have an impact on the cooking time.
Our roast was rather long and thin, so it cooked up fairly quickly.
A thicker roast may take longer than expected.
So, don’t check too often, or use a remote meat thermometer.
Remove the roast from the oven anywhere from 125F to 135F for medium rare.
Lamb should never be cooked well done or it will be too dry.
While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan.
Use the drippings tomake a gravy, or use just the drippings themselves to serve with the lamb.
Serve with somemint chimichurrior homemademint jellyon the side.
