Roast Lamb with Rosemary and Garlic

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Roast Lamb with Rosemary and GarlicThe following roast lamb preparation is tender and juicy and is filled with the flavors of different herbs. The secret to a good lamb roast recipe is the choice of meat, selection of herbs, the roasting grill and how you go ahead with it. If you prefer mutton, you can substitute lamb with it. In that case, the overall roasting time will be little more as lamb meat is comparatively tender. I've kept the flavor mild with more emphasis on pungency and texture. If you prefer a bit spicy version, you can make appropriate changes in the ingredients. If you're making it for the first time, you may struggle with the roasting time. Do not panic at all, as it requires experience before one can claim expertise in this delicate art.

Roast Lamb with Rosemary and Garlic
Roast Lamb with Rosemary and Garlic

Exotic roast lamb recipe

Try this exotic roast lamb recipe which is made delicately with flavorful herbs and spices and the meat is slow roasted for a long time for the best results.

Preparation Time: 1 hour 10 minutes
Cooking time: 1 hour 30 minutes
Servings: 8

  • 2 lamb loins (boneless)
  • 2 tsp rosemary leaves (coarsely chopped)
  • 10 to 15 garlic cloves (mashed)
  • 1 tsp thyme (finely chopped)
  • 1/2 tsp mustard paste
  • 50 gm onion paste
  • 1/2 tsp pepper powder
  • 50 ml cup red wine
  • 1/2 tsp lemon zest
  • 5 to 6 tsp refined sunflower oil
  • salt to taste


  1. Take a bowl and add rosemary leaves, mashed garlic, thyme, mustard paste, onion paste, pepper powder, red wine, lemon zest, sunflower oil and salt in it.
  2. Mix all the ingredients with a spoon for about a minute.
  3. Apply the marinade on both lamb loins and place them in a grill pan.
  4. Cover the pan with aluminum foil and keep aside for at least an hour.
  5. Heat the grill and place both marinated pieces on it.
  6. Roast for at least 60 to 80 minutes.
  7. If you want it completely done, roast for at least 90 minutes.
  8. Carefully cut the pieces and place on the serving plate.
  9. Pour leftover marinade on top.
  10. Serve hot with bread.


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