A succulent lamb roast that is perfectly seasoned!
This tender roast is a holiday staple. Don’t forget to serve the dressing on the side!
I am a novice when it comes to making a lamb roast. I have tried my hand at Greek Lamb chops and using ground lamb in my Easy Greek Gryo Skillet and my Greek Eggs Benedict Recipe. The truth is, I would just prefer to let my mom make the lamb roast. She is the matriarch after all. But then a little voice in my head tells me that as a 40-year-old Greek mother, it’s about time I learned how to make a lamb roast.
Lamb is always at the center of our Greek Easter meal. The sides are standard as well, we have lots of veggies roasted potatoes, spanakopita (I prefer my quick and easy spanakopita b), Easter bread, a huge Greek salad, and stuffed grape leaves. It is a feast fit for a king. But the lamb steals the show.
We serve our lamb with a simple dressing consisting of olive oil, lemon, and garlic. It compliments the herbs encrusting the roast and its assists in making the meat even tender. Not to mention it just tastes good. You can use tzatziki sauce instead, but please don’t use mint jelly. I used a partial bone in roast in this recipe. The bone adds quite a bit of flavor itself. The roast took about 2 1/2 hours to cook and needed to rest for about 20 minutes.
If you’ve never tried lamb or you think you don’t like it at all, I urge you to give this recipe a chance. The herbs and the dressing make all the difference in the world. Ham makes a wonderful main course for Easter, but maybe it’s time you also made a lamb roast? Just a thought. My mom would be proud of you.
Easy Lamb Roast
- 4 lb partial bone in lamb roast
- 3 tablespoons olive oil
- 3 cloves minced garlic
- 1 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
For the sauce
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon salt
- 1 small lemon, juiced
Preheat oven to 500 degrees. Combine olive oil, herbs, garlic and salt and pepper. Place roast on a rack in a roasting pan, fat side up. Rub olive oil mixture over lamb.
Place lamb in the oven, reduce heat to 350 degrees. Cook lamb for 2 ½ hours or until a thermometer registers an internal temperature of 175-180 degree. Remove lamb from the oven and allow it to rest for 20 minutes before carving.
In a small bowl, whisk together all the ingredients for the sauce, serving along side of the lamb roast.