Boneless Lamb Roast

After a great family-filled weekend I can honestly say I consumed my limits in food and wine. Not that it’s a bad thing, I enjoyed every bit of it, but it’s time to get back to my normal routine! We haven’t eaten a meal at home in maybe 5 days so I really wanted to make something special for our Sunday night dinner and lamb it was. Lamb is one of Sean’s favorite things so I knew I’d score some big points with him!

I made a really easy lamb roast that I cooked over potatoes and served it with green beans and leftover rice pilaf. A little carb heavy but whatever, it’s the holidays.

Today as I’m writing this I’m enjoying the leftovers in the comfort of my home and enjoying a day of leisure as I took the day off. After a busy weekend I really needed that extra day to sleep in and be productive…or unproductive…it was a combination of the two! It felt great to stay in my pj’s and get things done around the house! I even set up my Christmas tree…and it’s so glorious! I successfully waited until after Thanksgiving this year to begin the Christmas festivities including Christmas music which doesn’t sound like a big deal, but for me, it is! Ah, relaxation is always so short lived!

Back to the lamb.

Take the lamb out and bring it to room temperature for about an hour prior to cooking. Be sure to trim the fat cap off, there was about 3/4 inch of fat that I discarded. Mince and combine 2 tbl each of fresh rosemary, thyme, and garlic. Add about 1 tbl of kosher salt, 1/2 tbl black pepper, and a tsp of red pepper flakes. I also drizzled in a tsp of olive oil to form a paste with the herbs and spices. Rub this paste all over the lamb and give it a good massage!

Preheat the oven to 450 degrees and arrange the lamb over fingerling potatoes, or any other potato of your choice. Roast for about 35-40 minutes or until the internal temperature is 145 for medium rare.

When the meat is done let it rest on the cutting board covered in foil, for about 15 minutes.

While that happens I like to remove the potatoes from the roasting pan and make a quick “gravy” from the drippings.

I place the roasting pan right over the burner and hit it with a little red wine and beef stock. Season with salt and pepper and reduce until half, scraping up the bits. You can also add a small sprig of rosemary and a smashed garlic clove for additional flavor if necessary.

Slice the meat thinly and sprinkle the slices with large salt flakes or kosher salt. I served this all on a platter (I like to wash dishes as I go) to make the end cleaning a quick one!

Enjoy!