Lamb Roast

I am going to be very honest, I hate lamb, no matter how I make it I have never truly loved it.  But this recipe might actually make me enjoy it.  I decided to make it, since my tiny humans had never had it, you know you have to broaden their horizons on food as well as your own. Give this recipe a try.



2-3 lb. Semi Boneless Leg of Lamb


1 Medium Shallot, diced

1/2 Lemon, juiced

1/2 T Lemon Zest

5 Cloves Garlic

1 Sage Leaf

1 tsp. Fresh Thyme

3 T Olive Oil


3/4 C Cornbread Crumbs (can use any other, these gave it a great flavor)

1/8 C Dijon Mustard

1/8 C Spicy Mustard

2 T Olive Oil

1/2 tsp. Dried Thyme

1/4 tsp. Ground Sage


-In food processor combine marinade ingredients, blend until well blended.

-Place roast in large bag or bowl, pour over marinade, cover and refrigerate.  This marinade is best over night, but marinate at least 4 hours.

-Remove roast from fridge and allow to come to room temperature, about 30 minutes prior to cooking.

-In bowl combine the topping ingredients.  Place roast into roasting pan, press topping ingredients onto top and sides of roast.

-Bake roast for 15 minutes at 450 degrees, reduce temperature to 400 degrees for 30-45 minutes, or until internal temperature reaches 155 for medium.

-Remove from oven, cover in foil and allow to rest for at least 20 minutes. Enjoy!


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