|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 108g||39%|
|Dietary Fiber 12g||45%|
|Total Sugars 14g|
|Vitamin C 59mg||296%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's no secret that Australians and New Zealanders love lamb. They eat it by the rack, in a stew, and as biryani (an Indian lamb and rice dish). But perhaps one of their favorite ways to prepare this tender meat is to roast it. This recipe is very easy, and once you taste its marvelous flavor, you'll likely want to put this into your regular meal rotation, perhaps with some mint sauce on the side, as Australians often do.
The two most common lamb roast cuts are the leg and the shoulder. The shoulder, which is used in this recipe, has more fat than the leg, and therefore requires slower cooking. If you have chosen to use a leg instead of a shoulder, simply cook it for 20, 25, or 30 minutes per pound depending on whether you want rare, medium, or well-done meat.
8 medium white potatoes
2 large sweet potatoes
2 medium white onions
1/4 cup olive oil, divided
2 1/2 teaspoons sea salt, divided
2 1/4 pounds lamb shoulder
6 cloves garlic, cut into slivers
6 sprigs fresh rosemary
Mint sauce, garnish
Steps to Make It
Gather the ingredients.
Heat the oven to 350 F. Cut the white and sweet potatoes into 1-inch-thick slices.
Cut the onions in half and then place all of the vegetables in a roasting pan in one even layer.
Drizzle the vegetables with 2 tablespoons of the olive oil.
Sprinkle with 1 teaspoon salt and toss to combine.
Place the lamb on top of the vegetables and rub the lamb with the remaining 2 tablespoons olive oil.
Sprinkle the lamb with the rest of the sea salt.
Use the point of a sharp knife to make small incisions all over the lamb.
Place the garlic slivers and rosemary springs in the slits.
Place the roasting pan on the middle oven rack and roast for 1 1/2 hours, or until a meat thermometer placed in the thickest part of the lamb reads 140 F for rare, 160 F for medium, and 170 F for well done.
Remove from the oven and transfer the lamb to a plate to rest.
Cover the lamb with aluminum foil and let it sit for 10 minutes.
Serve the lamb with the roasted potatoes and onions, and mint sauce on the side.
Lamb should be cooked until a meat thermometer placed in its thickest part reads 140 F for rare, 160 F for medium, and 170 F for well done.
How to Store and Freeze Lamb
As a general rule, lamb can be kept in the refrigerator for up to three days in the freezer, well-wrapped, for up to 3 months.