While mint is often the herb most commonly associated with roast lamb, rosemary pairs beautifully with this juicy cut of meat. Try this simple rub on your lamb roast for your next holiday meal for a delightful main dish that will impress your guests.
3 sprigs of rosemary
1 ½ teaspoons of garlic salt
1 tablespoon of olive oil
1 tablespoon of Dijon mustard
- Preheat your oven to 375 degrees.
- In a small bowl, whisk together olive oil, garlic salt, and mustard. Add minced leaves from two of the sprigs of rosemary, stirring.
- Open the boneless lamb roast and add the remaining sprig of rosemary in the cavity, add a large spoonful of the olive oil mixture. Rub the remaining mixture onto the exterior of the lamb, then tie the lamb with the kitchen twine.
- Roast in a roasting pan for 60 minutes or longer, depending on the size of the lamb, until a meat thermometer reads 135 degrees for medium-rare.
- Remove from the oven and tent with aluminum foil for 10-15 minutes.
For an easy side dish, consider adding peeled, quartered gold potatoes to the bottom of the roasting pan, after coating the potatoes with additional rosemary, garlic, olive oil, mustard rub. The potatoes will cook until tender, absorbing flavor from the lamb fat drippings. While the lamb is resting, broil the potatoes on low, until their edges crisp.