Roasted lamb is usually made on special occasions in our family, my hubby is not a big fan of lamb, personally I prefer lamb over beef!
My son loves lamb, my girls like it too! At least when I make roast lamb for dinner I know that I will not be eating alone!
Roasted lamb tastes great when prepared and marinated with herbs and seasonings. I ask my butcher for the shoulder as I don’t like leg of lamb, I find it tough….the shoulder is tender, which makes for an enjoyable dinner.
What you will need:
- 5-6 lbs lamb meat
- Olive oil
Seasonings:
- Fresh springs of oregano (about 3-4)
- Salt to season
- 1 tbsp Montreal steak spice
- 3 garlic cloves
- 2 tsp paprika
- 2 tbsp dry rosemary
Add all seasonings, herbs and garlic in mini blender and blend adding olive oil to it, to make a marinade. Once marinade is made rub the lamb and transfer to freezer bag or plastic container and refrigerate for 4 hours or longer.
Transfer to roasting pan cook uncovered at 450 for half hour, then add 1 cup of water and cover, bake 350 for 2 and 1/2 hours or till meat falls of bone.
Serve with rice, potatoes,salad or what ever you like on the side. Enjoy!
