Lamb Roast
Lamb is a great meat to work with. Last October I made leg of lamb and everyone loved it. This time, I wanted to try something a little more Indian inspired. So, with a lamb roast, it’s shoulder, (1.3 Kg) I made an Indian spiced rub and roasted it up.
Servings: 5 people
Ingredients
- 1 teaspoon of minced garlic
- 1 1/2 teaspoons of cumin and chili powder
- 2 teaspoons of mustard seed
- 3 teaspoons of chopped cilantro
- 1 tablespoon of sunflower oil
Instructions
- Mix all the rub ingredients together in a bowl.
- Set the oven to broil on high.
- Open up the roast - shoulder cut in this case - and rub the rub all over, then roll back up.
- Broil for about 10 minutes and then bake at 400 degrees until 160 internal temperature for medium to medium rare.
- Once the roast hits 160 - let it rest for about 5 minutes before carving it. This way, the juices will remain in the roast instead of all over your cutting board.
- Eat up and enjoy!!