{"id":405,"date":"2014-03-24T08:30:26","date_gmt":"2014-03-24T15:30:26","guid":{"rendered":"http:\/\/www.cookiesorbiscuits.com\/?p=405"},"modified":"2014-03-25T17:42:01","modified_gmt":"2014-03-26T00:42:01","slug":"easy-lamb-roast","status":"publish","type":"post","link":"http:\/\/www.cookiesorbiscuits.com\/?p=405","title":{"rendered":"Easy Lamb Roast"},"content":{"rendered":"

Growing up there was ad on TV where a girl gave up a dinner date with Tom Cruise because her mom had made a lamb roast for dinner. These days many probably would prefer the lamb roast, but this was in the 80’s when Tom was a little more popular. We all laughed back then, but I remember secretly thinking that I would probably choose the lamb roast too. I’m a bit of a homebody, and a dinner with a star does not appeal greatly to me. Give me family and friends, with a great meal and I’m one happy woman. I love that feeling of intimacy that comes by sharing a meal with those you love.<\/p>\n

\"Lamb<\/a><\/p>\n

In our house, roasts are not something that you have just for special occasions. Both my love and I grew up in homes where the concept of a Sunday Roast Dinner was quite common. We would have either roasted lamb, beef or chicken, served with potatoes and vegetables. Although I don’t serve a roast every Sunday, sometimes I get the itching to have a roast with the full works. Last night was one of those nights, and the lamb roast was calling my name.<\/p>\n

\"Lamb<\/a><\/p>\n

Lamb Roasts are very easy to prepare but look like you have put lots of work into them. I simply make small slits in the lamb, using a sharp knife. I then stuff slices of garlic and fresh rosemary into those slits. The lamb then goes in the oven on a shallow baking dish, and 1 1\/2 hours later you have the most aromatic lamb roast (and house!).<\/p>\n

\"Lamb<\/a><\/p>\n

This has got to be one of my favorite cuts of meat. If you have never tried lamb, this is a great recipe to start with.<\/p>\n

\"Lamb<\/a><\/p>\n

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Easy Lamb Roast<\/div>\t
2014-03-23 21:56:30<\/div>\t
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Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 4-5 pounds lamb roast<\/li>\t\t\t\t
  2. 2 garlic cloves<\/li>\t\t\t\t
  3. 1-2 sprigs of fresh rosemary<\/li>\t\t\t\t
  4. 1 tablespoons oil (coconut or canola)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Preheat the oven to 400\u00b0 F. Grease a shallow roasting pan with the oil.<\/li>\t\t\t\t
    2. Cut the garlic into slices and break off small bunches of leaves from a rosemary sprig.<\/li>\t\t\t\t
    3. Using a sharp knife, make small slits over the lamb roast. The fat side should be facing up, and you only need to make slits on the top and sides.<\/li>\t\t\t\t
    4. Stuff the rosemary and garlic into the small holes in the lamb.<\/li>\t\t\t\t
    5. Place the roast, including any strings tied around the roast, in the pan with the fat side up.<\/li>\t\t\t\t
    6. Roast the lamb in the oven for 20 minutes per pound. A 4lb roast will need to be cooked for approximately 80 minutes. If you are using a meat thermometer, the internal temperature should reach 145\u00b0 F (medium done)<\/li>\t\t\t\t
    7. Remove the lamb from the oven and allow it to rest, covered in foil, for 10 minutes.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      Cookies or Biscuits? http:\/\/www.cookiesorbiscuits.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

      Growing up there was ad on TV where a girl gave up a dinner date with Tom Cruise because her mom had made a lamb roast for dinner. These days many probably would prefer the lamb roast, but this was in the 80’s when Tom was a little more popular. We all laughed back then,… <\/p>\n

      Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[10],"tags":[49,80,82,81],"class_list":{"0":"post-405","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-main-meals","8":"tag-garlic","9":"tag-lamb","10":"tag-roasts","11":"tag-rosemary","12":"entry"},"_links":{"self":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts\/405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=405"}],"version-history":[{"count":7,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts\/405\/revisions"}],"predecessor-version":[{"id":417,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts\/405\/revisions\/417"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/media\/407"}],"wp:attachment":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=405"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}