My family LOVES to eat lamb...in every recipe we've tried. I'm so thankful, because the first five years of my life were spent in New Zealand, where lamb is the least expensive meat found in the grocery stores or meat markets.
Here's a new lamb recipe we tried recently and enJOYed!
Place a little coconut oil into the base of a high-sided (2-3” deep) roasting pan and add half of the rosemary sprigs to the coconut oil. Scatter half of the unpeeled garlic cloves (or minced garlic) over the oil and rosemary. Place the lamb roast on top of the rosemary. Coat the lamb with melted coconut oil and rub it in with your hands. Sprinkle the roast with sea salt and black pepper. Rub it into the lamb.
Push garlic cloves or minced garlic into the slits you made earlier with the sharp knife. Scatter the rest of the rosemary on top of the lamb.
Cover the roasting pan tightly with its lid or with several layers of aluminum foil to make sure that it is tightly covered. Place the roasting pan on the center rack of the pre-heated oven.
Immediately turn the heat down to 325° F (170° C) or slightly lower if you are using a convection oven. Cook for four hours (or 2 hours if half-sized roast) or until meat is at the temperature or level of doneness that you prefer.
When the lamb has cooked, the large bone will simply pull away clean from the meat. Separate the meat from any bones, and set the meat aside on a serving platter or plate. Cover cooked meat with foil to keep it warm before serving.
Do you enjoy eating lamb, or is it hard for you to give it a try?
Hi! I'm Julieanne!
You'll find me in the kitchen
trying new Trim Healthy Mama recipes, loving God, and carrying out that love as I bless my husband and teen daughters.
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