Yield: 4-6 servings | Time: 1 hour, 30 minutes

Food Saving Hacks: Have vegetables you need to use? Add to your roasting pan to cook with your lamb and they will soak up the juices for an easy side dish.

Ingredients:

  • 1 (2-lb.) boneless lamb shoulder roast
  • 6-8 cloves garlic
  • 1 Tbsp chopped fresh rosemary (or 1 tsp dried rosemary)
  • 2 tsp chopped fresh thyme (or ½ tsp dried thyme)
  • 1 Tbsp Dijon mustard
  • 2 Tbsp extra-virgin olive oil
  • Salt
  • Pepper

 

Instructions:

  1. Preheat the oven to 450ºF and place a rack in the lower third of the oven.
  2. In a small bowl, mix the chopped garlic, rosemary, thyme and Dijon mustard with 2 Tbsp of olive oil. Season the mixture generously with salt and pepper.
  3. Rub the herb mixture all over the lamb and place in a baking dish
  4. Roast in the preheated oven for about 1 hour, or until an instant-read thermometer inserted into the thickest part of the lamb registers 145ºF.
  5. Once the lamb has reached a safe temperature, remove it from the oven and allow it to rest for 15 minutes.
  6. After resting, slice the roast and serve.

 

Save More Than Food! Create the perfect lunch with any leftover lamb by adding it to sandwiches, wraps, salads, tacos and more!

Click here to download the recipe card.