Apply a layer of spicy brown mustard to the lamb roast, then seasoned it with salt, pepper, a little garlic powder and lots of rosemary (rosemary goes very well with lamb). Roast the lamb at 275°. You can use a grill, smoker or oven. When the roast hits an internal temperature of 135°, pull the lamb roast out and let it rest for about 30 minutes. This should take about 1 hour to cook, depending on the cooking method you choose. The carry-over heat will take it up to about 147° for a nice medium.
Plated with a side of butter-herbed potatoes. The Lamb was served on the Turnip, Carrot & Cabbage medley,
all sliced thinly & sauteed in a little olive oil with some minced garlic and seasoned with salt & pepper – Simple and delicious!
With the savory, slightly tangy outside, and a kiss of smoke, the family agreed this was the best lamb roast we’ve ever made. And the veggie medley was a perfect accompaniment to the richness of the lamb.
This meal will get a repeat performance at our house. Until next time…From our Butcher Block to your Table.