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Herb-Crusted Christmas Lamb Roast

This Christmas lamb roast features a tender, juicy cut of lamb seasoned with fresh herbs and garlic, seared to develop a deep golden crust, then roasted to perfection. The dish boasts a fragrant aroma of herbs and roasted garlic, with a final texture that’s crispy on the outside and succulent inside, served with a rich gravy or bright mint sauce.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: Holiday
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds lamb shoulder or leg preferably quality for best flavor
  • 4 cloves garlic crushed or minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 2 teaspoons sea salt coarse preferred
  • 1 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for rubbing and searing
  • 1/2 cup red wine or beef stock for gravy
  • optional mustard or honey for glaze

Equipment

  • Heavy-duty roasting pan
  • Cast-iron skillet
  • Meat thermometer
  • Aluminum Foil
  • Carving knife

Method
 

  1. Preheat your oven to 220°C (430°F).
  2. Pat the lamb dry with paper towels, removing excess moisture for a better crust.
  3. Mix sea salt, black pepper, crushed garlic, chopped rosemary, and thyme in a small bowl to create a flavorful herb rub.
  4. Rub the herb mixture generously all over the lamb, pressing into the meat to create an even coating.
  5. Heat a cast iron skillet over high heat until it’s just starting to smoke, then add olive oil.
  6. Sear the lamb in the hot skillet, about 4-5 minutes per side, until it develops a deep golden crust and sizzles loudly.
  7. Transfer the seared lamb to a roasting pan and roast in the preheated oven at 180°C (355°F).
  8. Roast for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 60°C (140°F) for medium rare.
  9. Baste the lamb with its juices every 20 minutes for extra flavor and moisture.
  10. Once cooked, remove the lamb from the oven and tent loosely with aluminum foil. Let it rest for at least 15 minutes to redistribute juices.
  11. Meanwhile, deglaze the roasting pan with red wine or beef stock, scraping up browned bits to make a rich gravy.
  12. Slice the rested lamb against the grain and serve with gravy or a bright mint sauce for a festive touch.

Notes

For a beautiful crust, ensure the lamb is thoroughly seared. Resting the meat is essential for juicy slices. Feel free to brush with mustard or honey glaze during the last 10 minutes for added flavor.