Rosemary and Tomato Lamb Roast

This is my go-to Sunday dinner.

I think Sunday dinners should be grand and elegant…when you have time to be grand and elegant.  Otherwise, it’s taco night.  But when you have a few hours to prepare this, it is A.MAZING.

You’ll need:

  • 1 Lamb roast.  These are a little hard to find sometimes, but Costco always has a couple on hand.
  • 1 can of organic stewed tomatoes
  • Olive oil
  • Kosher salt, ground pepper, garlic powder, fresh rosemary (must be fresh).

Prep time is quick.  Baking time is slow.  

Wash the roast and place it in a baking dish.  Drizzle olive oil across the top of it, and then put the seasonings all over; make sure you get the bottom as well.  Bake it at 300F for an hour, then add the tomatoes around and on top of the roast.  Bake for another 1/2 hour, then kick the temperature up to 400F for 20 minutes.  That’s all you need for the best lamb roast.

Bonus: Lamb Gravy

Take all the juices from the baking dish and pour it into a pan.  Heat it up and then add 1/8 cup of cornstarch, 1/2 cup of milk.  Add a little more salt and pepper.  Keep stirring this until it is bubbling and thick….do not walk away from the pan.  I know you want to, but you’re going to have to stay there until it’s done, or you’re going to end up with some horrible, inedible mess.  Kinda speaking from experience here.


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