Lamb is my favorite roast to do, it gives me energy more than any other meat. Infused with garlic and sprinkled with moist sea salt and all the trace minerals natural sea salt contains, lamb roast is a highly nourishing meal that can feed a crowd or be used for a week of leftovers. We like our lamb slightly rare, but if it’s a little too rare in the center, don’t worry, just set those slices aside to cut into strips and re-heat for fajitas later in the week.
Lamb Roast Recipe
4 onions, peeled and quartered
4 carrots, scrubbed and cut into chunks
2 summer squash, cut into chunks
2 beets, peeled and quartered
Remove lamb from packaging. If it is in a net, keep the netting on. If not, secure roast with kitchen twine. Place the lamb on a baking dish and preheat oven to 400*. Using a paring or steak knife, make slits every 3-4 inches across the top of the lamb in a grid about 1 inch deep. Insert a sliver of garlic into each slice, pushing the garlic as far in as you can. Surround roast with veggies. Sprinkle the roast with coarse salt and drizzle with olive oil. Bake until an internal temperature reaches 140*, checking at 45 minutes and periodically thereafter. Remove from oven and allow to rest for at least 30 minutes, lamb will continue to rise in temperature as it rests. After resting, remove netting or twine and slice to serve.
Reserve drippings for a tasty addition to scrambled eggs.