Grass-fed Lamb Recipe


Lamb Roast


1 bone or boneless lamb roast (approx 3 lbs - 5 lbs)
Olive oil
3 - 4 large heads of garlic
3 - 4 large sprigs of rosemary (7 inch sprigs)
Salt and pepper to taste
Optional: 1/2 cup balsamic vinegar


Cut off tops of heads of garlic and drizzle with olive oil. Wrap in foil and roast until tender in 350 degree oven and cool.

Squeeze cooked garlic into bowl and blend in rosemary which has been taken from sprig and chopped. Add salt and pepper to taste.

Pat garlic rosemary mixture into lamb roast and place in roasting pan with 1/4 inch of water in bottom (Pour over Balsamic vinegar if desired) and cook in 325 degree oven until desired doneness.

If lamb has an intense lamb smell or to give a different flavor, pour 1/4 cup balsamic vinegar over roast before roasting.