Cajun Lamb Roast
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1 pound boneless Lamb roast
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1 tablespoon olive oil
Stir together all of the dry ingredients and rub into lamb. Let stand 15 minutes. Heat oil to medium-hot in a heavy skillet and brown the lamb on all sides. Transfer the lamb to a shallow roasting pan or rack and roast in 350 degrees F oven 35 to 40 minutes or until meat thermometer registers 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. When lamb has reached desired doneness, remove from oven and let rest for about 10 minutes. Slice lamb and serve with fresh steamed vegetables and roasted potatoes or rice.
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hey try this
ingredients
* 1.5 kilos Leg of lamb
* 4 cloves Garlic
* 4 leaves Rosemary
* 1/4 cup Dijon Mustard
* 1/2 cup Dry white wine
* 2 tablespoons Chopped mint
Instructions
Cut small slits in lamb, and push in pieces of garlic and rosemary.
Put lamb in a baking tray and add 1 cup of water into the bottom of the baking dish.
Bake lamb in a preheated 200°C (400°F) oven for 40 minutes. Mix honey and mustard, and brush over lamb. Bake for a further 10 minutes or until the lamb is cooked to your liking. Remove lamb from baking dish, cover and set aside.
Place baking dish over medium heat. Add wine and mint, and stir until sauce boils. To serve, slice lamb and serve with mint sauce and roasted vegetables.
Yum! I don’t think you can ever have too many lamb recipes