Rosemary Garlic Boneless Lamb Roast

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Tis’ the season for entertaining!!! Whether it's Thanksgiving, Friendsgiving, fall dinner parties or any other celebrations, nothing beats a beautiful rosemary and garlic boneless lamb roast and vegetables! Paired with some stunning wines, this dish is sure to wow your guests this holiday season!

The holiday season is by far my favourite time of year to entertain! How could you not love it! There is so much beautiful produce, so many decorations to be inspired by, it’s rainy, it’s cold, the fire goes on, the wine is flowing, and everyone is happy!

While it’s only Adam and me at home (and Archie - he gets turkey, too!), once a year, just before Thanksgiving, I love to host our own Friendsgiving with a group of our closest friends who aren’t home for the holiday season.

I am a firm believer in keeping things simple, elegant and refined for the holidays. It’s already a stressful time of year, but I’ve made the holiday season easy by providing you with a gorgeous lamb recipe today that pairs perfectly with my favourite Constellation Brands wines. Nothing makes me happier than bringing my friends together over the table with some amazing food and beautiful wines to celebrate the holidays!

Let’s Talk Food!

Usually, when it comes to Thanksgiving, it’s potluck, and we, as the hosts, provide the turkey. However, I think this year, it’s going to be a little different!

I’m feeling a little nostalgic for some of my favourite foods that we typically enjoy around our own summer holiday season in Australia, so this year, I’m putting on the most beautiful Rosemary and Garlic Boneless Lamb Roast!

Have you guys tried lamb? I think lamb would have to be one of the most underrated proteins going around! It is such a versatile meat, great for any occasion and great all year-round! We love lamb in summer and winter! So if you’re hosting a Friendsgiving or dinner party in San Diego or Florida where it’s sunny, the Southern Hemisphere where it’s spring (also a good time for lamb), or up in a wintery wonderland, lamb is a great option for everyone!

Not only is lamb great for all weather types, it is such a versatile protein. You can roast it, make it into burgers, slow cook it, have it in pasta, make greek salads or wraps, the possibilities are endless! Plus, I find the price quite comparable, if not slightly cheaper, to a lot of other red meats that you find on supermarket shelves.

**Want to PIN this recipe for later? Click HERE to save the recipe to your favourite Holiday Season Board on Pinterest. *** 

Recipe Notes for this Rosemary and Garlic Boneless Lamb Roast

Lamb is easy to find in most American supermarkets, and if you’re part of my Australian audience, you’ll have no problem finding it at home! For this particular recipe, I decided to keep everything super simple in the flavour department.

What type of lamb do you use?

For this, I used around a 2 lbs boneless leg of lamb that had already been rolled. I prefer to season the inside and outside of my lamb, so I opted to undo my rolled lamb to season the inside. You’ll see in the images that boneless lamb will sometimes come in two pieces, which is why you’ll need to reroll it again.

What do you use for marinade?

This marinade consists of four simple ingredients - rosemary, garlic, lemon zest and good quality olive oil. These are typical flavours to use with lamb, and flavours that I love to pair with red wines.

How do you re-wrap your lamb?

Once you’ve marinated the inside and outside of the lamb, I use butchers twine to reroll the lamb into its original shape. Butchers twine is specifically used in cooking, so don’t use any other type that isn’t food- and oven-friendly. As my piece of lamb was just over 2 lbs, I used four pieces of twine to wrap is back up again like a parcel! Make sure it’s wrapped fairly tight so that the lamb doesn’t fall apart when cooking.

What are the best methods for cooking a boneless lamb roast?

To roast, you’ll need a deep roasting pan and a wire rack. This catches all the juices and makes sure the lamb is evenly cooked. This particular lamb is roasted in a 400F/200C oven, and roasting time depends on the size of your roast.

As a general rule:

• Medium-rare: 20-25 minutes/lb or until it reaches an internal temperature of 145F/63C
• Medium - 25-30 minutes/lb or until it reaches around 160F/71C
• Well done - 30-35 minutes/lb or until it reaches around 170F/76C

I tend to prefer my lamb on the medium-rare side, so my roast was in just over one hour in a non-fan forced oven. As a general rule, the best way to gauge if the lamb is cooked is to use a meat thermometer.

Should I rest my lamb?

Absolutely! Resting is really important! Resting should be between 10-20 minutes, or enough time for you to pour a glass of wine and get started serving the sides!

How should I serve my lamb?

Lamb goes well with most side dishes, but in particular, I love serving my lamb with some butter parsley potatoes, baby carrots, brussels sprouts and a really good salad! It feeds a crowd, and you know that everyone will be happy!

And wine! Always serve lamb with wine!

Let’s Talk Lamb and Wine Pairings

In my opinion, you can’t host a Friendsgiving or dinner party without some good quality wines, and at the moment, I am loving three wines from Constellation Brands to pair with my boneless lamb roast and roasted veggies!

Kim Crawford Sauvignon Blanc, Meiomi Pinot Noir and Clos du Bois Chardonnay are perfect for pairing this holiday season! These wines are all affordable and have beautiful tasting notes, elevating your holiday dinner party to the next level!

I’m a big, big fan of New Zealand Sauvignon Blancs, which is why I love Kim Crawford! It’s a number one seller in the US, and with a distinct tasting profile, you can expect every bottle to be consistently excellent.  Kim Crawford is the perfect accompaniment to your Thanksgiving side dishes! Pair with a beautiful harvest salad or panzanella salad, some new potatoes, green bean casserole or pan fried brussel sprouts, and as I said before, gorgeous if you’re in hot weather for the holiday season!

Once you’re done with all the cooking, it’s time to sit back, relax, and treat yourself to a glass of Clos du Bois Chardonnay. The Clos du Bois Chardonnay pairs perfectly with a side of veggies. Clos du Bois has an emphasis on elegant, refined dining, which is why it’s another wine I love to pair with this dish. Once you’ve done all the hard work, nothing beats sitting back and treating yourself to a glass of chilled Chardonnay!

But don’t think I’ve forgotten my red wine lovers!

Meiomi Pinot Noir is for you! Sourced from three of the top wine growing regions in California, Meiomi is a rich Pinot Noir with notes of strawberry, mocha, vanilla and a hint of toasty oak. The flavour is the type of flavour I look for in a Pinot Noir - not too sharp but not too light, and it is definitely a wine to get out to share with your loved ones!

Entertaining this holiday season doesn’t have to be a full blown crazy event! With some simple dishes and some stunning wines, you’ll have a happy, well-fed household! Celebrate the season with your loved ones, because let’s face it, they deserve the best!

Georgie x x 

Rosemary Garlic Boneless Lamb Roast

The Home Cook's Kitchen

Celebrate the season with this gorgeous rosemary and garlic boneless lamb roast! A simple, elegant recipe that will wow your guests!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Australian

Servings 6 people

Calories 168 kcal

Ingredients

 

• 2-2.5 lbs boneless lamb roast
• 5 garlic cloves crushed
• 2 rosemary sprigs roughly chopped
• zest of one lemon
• 2 tablespoon olive oil use good quality
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

 

• Preheat oven to 400F/200C
  
• Combine crushed garlic, rosemary, lemon zest, salt and pepper and olive oil in a small bowl.
  
• If your lamb is already wrapped, unroll the lamb and place on a clean board.
  
• Spread half the rosemary marinade on the underside of the lamb.
  
• Turn the lamb over and repeat the process on the outer side of the lamb.
  
• Roll the lamb back together, and tie together with butcher's twine (see images in post).
  
• Place lamb on a rack and place inside a deep baking tray.
  
• Roast for 60-70 minutes for medium rare roast (or until it reaches around 145F).
  
• Remove lamb, and cover with foil to rest for 15 minutes.
  
• Use a sharp knife to carve off the lamb for serving.
  

Notes

 

Shop the ingredients here.

For more information on the cooking process, see the blog post for information and images.

Keyword Boneless Roast Lamb, Bonenless Lamb Leg, Roast Lamb

**Want to PIN this recipe for later? Click HERE to save the recipe to your favourite Holiday Season Board on Pinterest. *** 

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