Oven Baked Lamb Roast - Recipe
In this recipe the "gamy" flavor of the lamb meat is combined with intense spices and herbs to ensures a rich, mellow in flavor oven baked roast. The distinct flavor of this tender and juicy lamb dish is highlighted when served with oven baked or mashed potatoes or together with a mixed green salad for a special and festive occasion or an out-of-the-ordinary family dinner.
- Level: Medium
- Preparation time: 40 minutes
- Total time: 300 minutes
- Yield: 8 servings
Salt (for the marinade)
For this recipe use either a lamb shank, leg or shoulder. Carefully, remove the bone from the meat if present. If you need, ask the butcher to remove the bone for you.
Clean the meat removing all the fat. Shape and tie the lamb meat forming a roast.
Prepare a mix of minced garlic, thyme and rosemary. Mark the meat with a knife and insert the mix in the carved holes.
Place the meat in a large glass container. Add 3 tablespoons of olive oil, 3 tablespoons of apple or rice vinegar, salt and pepper. Let marinate the meat for at least 2 hours turning it upside down from time to time. This step will help both removing the undesired "Gamy" hints from the meat and tenderizing it (see the article: The Ultimate Guide to Grilling Marinades and Dressing Sauces ↪ for more details).
When done, remove the lamb from the marinade and discard all the bitter juices.
Transfer the lamb roast in an oven safe baking pan. Pour on top 1/2 cup of red wine. Season by sprinkling the meat with fresh dill, sesame seeds, juniper berries and fennel seeds.
Place in the oven and cook for 40 minutes at 350F or until fully cooked inside. Keep the lamb roast moist with its own juices by flipping it upside down every 10 minutes.
The time for cooking varies with the size of the roast and can be approximated in about 15 minutes per pound. If you use a food thermometer the inside of the lamb roast should reach 180F.
Remove from the oven and let rest for 5 minutes.
Carve the lamb roast in slices and serve with the drippings from the pan or with a gravy as explained below.
To prepare an easy gravy to serve with your lamb, simply thicken in a saucepan the cold sieved drippings of the lamb with a tablespoon of flour. Heat then the pan and bring to a boiling point always stirring to avoid lumps. Add some water if too dense or more flour if too liquid.
A young lamb (less than 1 year old) has white and tender meat and should be cooked at 350F. An older lamb has dark and though meat and should be cooked for the first 20 minutes at 400F and then at 350F.