Mama's Lamb Roast is a classic American recipe that has been passed down through generations. This dish features succulent lamb cooked to perfection, paired with a flavorful herb-based marinade. The recipe requires simple ingredients that complement the natural flavors of the lamb. The result is a moist and tender roast that will impress your family and friends. This dish is perfect for special occasions or Sunday dinners, and guaranteed to leave your guests asking for more.
Ingredients
- 1 boneless leg of lamb, approximately 4-5 pounds
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef or chicken broth
- 1/2 cup dry red wine
Directions
- Preheat your oven to 325°F (165°C).
- In a bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and black pepper to create a marinade.
- Using a sharp knife, make small incisions all over the lamb and rub the marinade into the meat, making sure to go deep into the incisions.
- Place the lamb in a roasting pan, fat side up. Pour the broth and red wine into the roasting pan.
- Cover the roasting pan with aluminum foil and place it in the preheated oven.
- Roast the lamb for about 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.
- Once the lamb reaches the desired doneness, remove it from the oven and let it rest for at least 15 minutes before carving.
- Carve the lamb into thin slices and serve it with the pan juices as a gravy. You can also garnish with fresh herbs for presentation.
- Enjoy Mama's Lamb Roast with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
