How to perfectly roast lamb the lazy way

I have roasted lamb different ways, by reverse searing or grilling at high temperature to form a golden crust, then lowering the oven temperature and roasting till the internal temperature reaches 145F / 63C for medium rare or 160F / 70C for medium.

Here is another way to roast lamb: the lazy way! It’s for those busy days when you have other work to do in the house, you only need to set a timer and check on the roast when time is up (the delicious roast smell will be wafting out from the kitchen).

The lamb

Any cut of lamb would do, bone-in or without bone. It should have a little fat so the meat won’t be too dry after roasting, for example lamb shoulder or leg of lamb. A 5 lb / 2.3 kg lamb will be ample for 6 servings.

Remove the meat from the refrigerator 30 to 40 minutes before roasting. Generously sprinkle salt all over the meat, and let it rest while you prepare the marinade.

After marinating the meat, let it rest on the counter for about 20-30 minutes to reach room temperature. Pre-heat the oven at 300F / 149 C and set a shelf in the lower part. Put the roast in, uncovered, and roast for around 20 minutes (for medium rare) to 25 minutes (for medium) per lb / 450 g. You can check the internal temperature, it should reach 145F / 63C for medium rare or 160F / 70C for medium. My lamb weighs around 5 lb / 2.3 kg and it takes 2 hours to roast for medium tender meat. You don’t need to do anything like adjusting the oven temperature, basting or flip the roast over. It will come out with a golden crust with tender meat…

The Marinade

• 2 tablespoon olive oil
• 3 tablespoon lime juice
• 1 tablespoon honey
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika powder
• 2 teaspoons ground coriander
• Kosher salt (to sprinkle over the lamb before the marinade)

Mix the oil, lime juice and honey together, then add the spices and mix well. Rub the marinade all over the lamb.

Instructions

• Preheat oven to 300 F / 149 C – Set a shelf in the lower part of the oven.
• Put the lamb in a roasting pan (lined with foil if you wish to minimize cleaning after).
• For a 5 lb / 2.3 kg lamb, roast for 2 hours for medium (internal temperature (160F / 70C) or for 1 hour 40 minutes for medium rare (internal temperature 145F / 63C) .
• Let the meat rest for 15 minutes before carving.

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The Sauce

• The sauce in the pan can be strained and serve with the roast. Taste to adjust seasoning.
• This roast is fantastic served with the Aji Verde spicy green sauce. Here’s the recipe.

The Garnish

The roast lamb can be served with baked potatoes, roasted vegetable, a fresh salad. Here I have prepared this dish for St Patrick’s day and have served it with fresh kale and this delicious organic Edamame & Spirulina protein pasta. Here’s a picture of the packaging.

It’s quick to prepare and tastes very good. I use it for both European and Asian recipes.

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Explore Cuisine Organic Edamame Pasta (2/1.1 LB) (Net Wt 2.2 LB), 2.2 lb