Roast Lamb stuffed with Rosemary and Garlic
This Roast Lamb stuffed with rosemary and garlic is a tasty dish, perfect for special occasions. Juicy and full of flavor, it’s a great meal to share with family and friends.
Pair it with sides like roasted potatoes, rice, or a mix of cooked and grated beets, horseradish, a drizzle of olive oil and vinegar for a fresh salad. We always enjoy this dish, especially on Easter holidays. This Romanian way of serving the lamb adds a special touch, making it a favourite at the table.
This roast lamb is perfect for your Easter dinner table, especially when paired with roasted cauliflower on a yoghurt base. For dessert, consider serving a slice of walnut roll, or cheesecake, both Romanian traditional recipes served over the Easter holiday. And to start, a grilled aubergine salad with a slice of freshly baked bread makes a beautiful first course.
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Expert Tips
Marinate Overnight: Let the lamb marinate overnight to let the garlic and rosemary infuse the meat.
Use a Meat Thermometer: Check the lamb’s temperature with a meat thermometer. Aim for 70°C (160°F) for medium doneness.
Let the Meat Rest: After roasting, let the lamb rest for 10 minutes. This helps keep it juicy
What you need for roast lamb
For the Meat:
Start with a high-quality lamb shank weighing around 1 kg (2.2 lbs). Investing in the best meat you can afford will enhance the overall taste, as better quality cuts make a noticeable difference, similar to fine wine.
For the Stuffing:
Stuff the lamb with 5-6 garlic cloves and a bunch of rosemary. These ingredients will infuse the meat with a rich aroma and taste.
For the Marinade:
Rub the lamb with olive oil, salt, pepper, and paprika. Pour over a glass of red wine (about 150 ml / 5 oz) and cover. Let the lamb marinate in the refrigerator for the best results. Before roasting, add 1 litre (1 quart) of vegetable or beef stock and 2-3 bay leaves to the pan.
Roast lamb cooking times & temperatures
- Lamb Leg (Bone-in):
Roast at 190°C (375°F) for about 1 hour 45 minutes for medium doneness. Aim for an internal temperature of 70°C (160°F). - Lamb Shoulder:
Roast at 190°C (375°F) for about 2 to 2.5 hours. The internal temperature should reach 70°C (160°F) for medium. - Lamb Rack:
Roast at 200°C (400°F) for about 25 to 30 minutes for medium doneness. The internal temperature should be 70°C (160°F). - Lamb Shank:
Roast at 190°C (375°F) for about 1.5 to 2 hours. Check that the internal temperature is 70°C (160°F).
For best results, use a meat thermometer to ensure the lamb is cooked to your preferred level of doneness.
Serving ideas for roast lamb
This dish comes complete with stuffed roasted potatoes, but if you’re looking for even more side ideas, you can’t go wrong with sauteed green beans, Turkish bulgur, our shakshuka, or cauliflower steaks served with tahini sauce.
Storage
Store leftover roast lamb in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the lamb in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating.
FAQs
1. Can I use a different cut of lamb?
Yes, you can use other cuts like a lamb leg or shoulder, but adjust the cooking time accordingly.
2. How long should I marinate the lamb?
For best results, marinate the lamb overnight. If you’re short on time, marinate for at least 1 hour.
3. Can I substitute red wine?
Yes, you can use white wine, beef broth, or vegetable stock instead of red wine.
4. How can I tell when the lamb is done?
Use a meat thermometer to check the internal temperature. Aim for 70°C (160°F) for medium doneness.
5. What are the roasting times for different cuts of lamb?
- Lamb Leg (Bone-in): Roast for about 1 hour 45 minutes at 190°C (375°F).
- Lamb Shoulder: Roast for about 2-2.5 hours at 190°C (375°F).
- Lamb Rack: Roast for about 25-30 minutes at 200°C (400°F).
6. Can I make this dish ahead of time?
You can prepare the lamb and marinate it a day ahead. After roasting, it’s best to serve the lamb fresh, but you can reheat leftovers.
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