A quick and easy step by step guide to cook the perfect lamb roast this Easter. Lamb is best roasted so that it is blushing pink inside or long and slow til it falls apart with a fork. This recipe will show you tips for both ways.
How to Roast Lamb
There is nothing more Aussie than a Roast Lamb – especially at Easter or any Sunday really! If you want tender, juicy, full of flavour, perfectly cooked lamb, there are two simple rules:
- Get the best quality, local lamb you can get your hands on.
- Get a meat thermometer, just a simple cheap one will do the trick.
With a thermometer you know exactly when you’re meat is cooked to your liking without having to guess.
Reasons to love a good roast
- Minimal Ingredients – Just lamb, oil, garlic and your choice of herbs.
- Easy – Hardly any prep and then your oven does all the work.
- Tender – Tender meat thats easily sliced or just falls off the bone.
STEP 1
Take lamb out of the fridge about 1 hour before cooking to come to room temperature. Trim any excess fat and place into roasting dish close in size to your cut.
STEP 2
Baste with oil, garlic and your choice of herbs. Continue to baste throughout cooking.
STEP 3
Remove lamb from oven and check if the lamb is cooked by using a thermometer. You can use table below for cook times and temperatures.
STEP 4
Cover roast loosely with foil and rest for 20-30 minutes before carving. This gives the juices a chance to redistribute through the meat keeping it tender.
LAMB COOKING TEMPERATURES
| LAMB | INTERNAL TEMP | AFTER RESTING |
| Medium Rare (blush pink inside) | 55-60C | 61-65C |
| Medium (a little pink) | 60-66C | 66-70C |
| Well Done (no pink) | 67-71C | 71-75C |
LAMB COOKING CONVERSION CHART – Leg or Shoulder weighed with bone in
| 1kg | 2kg | 3kg | |
| MEDIUM RARE – cooked at 180C | 40min | 1hr 20min | 2 hours |
| SLOW COOKED – cooked at 150C | 4hr 15min | 5hr 15min | 6hr 15min |
Instead of your typical roast dinner, I like to serve this with a buckwheat salad from Rachel Khoo’s book My Little French Kitchen, with fresh herbs and Greek yoghurt.
Leftover Lamb from a Roast
Leftover Lamb is great eaten for leftovers and can be used to make;
If you can, get your hands on a really good quality, organic lamb and save the bones to make Lamb Bone Broth.
MORE OF OUR FAVOURITE LAMB RECIPES….
This perfect Sunday Slow Roast Lamb in White Wine will be the juiciest and most delicious lamb roast you have ever had! Barely any prep, you just need to leave it to do it’s thing and you will have meat so tender it will just fall apart at the dinner table.
Greek Slow Roast Lamb marinated overnight in lemon, oregano, thyme and rosemary. The perfect Sunday night dinner with plenty of leftovers!
This Roast Lamb Shoulder will be the juiciest and most incredible lamb roast your family will ever taste! With rosemary and garlic infused into the flavour.
SLOW COOKED LAMB WITH NOODLES (ASIAN STYLE STICKY LAMB)
Easy Slow Cooked Lamb that is delicious and sweet and sticky. Perfect served with rice noodles, snow peas, Asian greens and toasted sesame seeds.
Leftover Roast Lamb Biryani is a great budget dinner made easily with your leftover lamb. So delicious you will be cooking lamb roasts just to make this biriyani!
Possibly the easiest Roast Lamb you will ever make! Tender meat falling off the bone in just two and a half hours.
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai
You can find more of my easy recipes on Pinterest.
HOW TO ROAST LAMB;
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Roast Lamb and Buckwheat Salad
Description
Roast Lamb and Buckwheat Salad
Ingredients
- 2kg lamb leg or shoulder, bone in
- 2 tablespoons olive oil
- 3 cloves garlic
- salt and pepper
- 2 tablespoons rosemary leaves
BUCKWHEAT SALAD
- 400g buckwheat
- bunch of mint
- bunch of coriander & parsley
- 1½ lemon, juiced
- 4 tablespoons olive oil
- 500g Greek yoghurt
- 1 red onion, finely diced
- pinch of sugar
Instructions
Take lamb out of fridge 1 hour before cooking.
Combine rosemary, garlic and olive oil and set aside.
Preheat oven to 220C fan forced.
Place lamb into oven tray, season with salt and pepper and baste with olive oil mix.
Roast in the oven for 20 minutes, then turn down to 180C and roast for another 1 hour. Baste with oil continually as it is cooking.
Remove from oven, the internal temperature should be 55-60C for medium rare. Cover loosely with foil and rest for 20 minutes.
For the salad, tip the buckwheat into a large saucepan and dry-toast for 5 minutes, until golden brown and a nutty fragrance. Remove from heat and let cool.
Tear the herbs into the buckwheat, season with salt, add 1 cup of lemon juice and oil, toss together and set aside.
Combine the yoghurt, remaining lemon juice, onion and sugar and season with salt and pepper. Drizzle over the buckwheat to serve.
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