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Recipe | Dijon, garlic and rosemary rubbed lamb roast

Posted on: April 8th, 2017 by Taryn Jeffries 1 Comment

Easter Sunday is just around the corner and if you’re planning an Easter feast at home but haven’t finalized your menu yet, the folks at Ronco.com can help out with your main dish. They were so kind to share two recipes for holiday entrees this year. Below, we’ve outlined their Dijon-Garlic-Rosemary Rubbed Lamb Roast recipe.

Dijon-Garlic-Rosemary Rubbed Lamb RoastBe sure to check out their Boneless Ham with Brown Sugar Pineapple Glaze recipe too (click the Food & Drink tab above for our recipe section).

You’ll find instructions for a Conventional Oven and Rotisserie Oven. Enjoy!

Dijon-Garlic-Rosemary Rubbed Lamb Roast

*Recipe courtesy of Ronco.com

Rotisserie oven directions

Ingredients:

  • 1 clove garlic, cut into slivers
  • 1/2 cup Dijon mustard
  • 2 tablespoons soy sauce
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1 leg of lamb (4 1/2 – 5 pounds), boned and tied

Directions:

  • Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day turning meat over several times.
  • For best results use a rotisserie oven to prepare the lamb roast. Rotate the lamb on the spit rods for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 135 to 140 degrees for medium on the thermometer, basting several times during the last 10 minutes. Untie, slice and serve!

If you only have a conventional oven, try the recipe below for the Rosemary Rubbed Lamb.

Conventional oven directions

Ingredients:

  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 8 lamb loin chops (1 inch thick and 6 ounces each)

Directions:

  • Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture.
  • In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.

 

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

More Posts by  | Website  | Follow Taryn Jeffries on Twitter

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