Lamb Roast
User Reviews
5
-
Prep Time
10 mins
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Cook Time
1 hr 8 mins
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Servings
8
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Calories
170 kcal
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Course
Main Course, Dinner
Lamb Roast
Description
The recipe for Lamb Roast calls for seasoning a 1.5 kg boneless lamb leg with a mixture of olive oil, fresh thyme, minced garlic, ground allspice, orange juice, salt, and pepper. This paste imparts both citrus brightness from the orange juice and warmth from allspice, alongside herbal and savory notes. The lamb is first roasted at a high temperature of 220 °C (425 °F) to develop a browned exterior, then the oven temperature is lowered to 160 °C (320 °F) to cook the meat through at a controlled pace, allowing it to become tender.
The cooking time varies depending on preferred doneness, calculated by weight. After roasting, the lamb rests for 20 minutes to let juices redistribute before slicing, ensuring juicy, tender meat. This roast is suitable for a main meal, pairing well with seasonal vegetables or sides like green beans or mashed squash.
Variation tips include customizing seasonings—rosemary and oregano are recommended alternate herbs, and swapping the orange juice with apple cider or pomegranate juice to alter flavor. Letting the lamb rest properly before carving is emphasized for optimal texture and juiciness.
Ingredients
Lamb Roast Ingredients
- 1.5 kg leg of lamb 3.3 lbs, boneless
- 1 tbsp olive oil
- 1 tbsp orange juice
- 1 tsp garlic minced
- 1 tbsp thyme freshly chopped
- 1-2 tsp ground allspice to taste
- salt to taste
- black pepper to taste
Instructions
Lamb Roast Instructions
- Preheat the oven to 220 C / 425 F / gas 7.
- In a small bowl, combine oil, orange juice, garlic, thyme, all spice, salt and pepper and mix into a paste.
- Place the lamb on a baking tray and rub with the paste, making sure all sides are thoroughly coated.
- Roast in preheated oven for 20 mins at 200 C.
- Turn down the temperature to 160 C / 320 F and bake for an
- additional 16 mins per 500g (1.1 lbs) for medium or 20 mins per 500g for lamb that is well done.
- Remove lamb from oven and let it rest for a full 20 mins before slicing.
- Serve and enjoy!
Notes
- Rest the lamb for 20 minutes post-roasting to retain juices and ensure tender slices.
- Seasoning can be adjusted using herbs such as rosemary or oregano according to preference.
- Orange juice in the marinade can be substituted with apple cider or pomegranate juice for flavor variation.
- This recipe yields 3.3 lbs of boneless lamb roast, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 74mg | 3% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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