Ingredients:
3-4 pounds lamb round roast
2-3 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
1 cup chicken or beef broth
Optional vegetables for roasting (carrots, potatoes, onions)
Instructions:
Preheat your oven to 325°F (163°C).
In a small bowl, mix together the minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper to create a seasoning paste.
Place the lamb round roast in a roasting pan or a baking dish. Rub the seasoning paste evenly over the surface of the lamb.
If you'd like to roast vegetables with your lamb, place them around the roast in the roasting pan.
Pour the chicken or beef broth into the bottom of the pan to keep the roast moist during cooking.
Cover the roasting pan with aluminum foil.
Place the pan in the preheated oven and roast for about 20-25 minutes per pound of lamb. Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, the lamb should reach an internal temperature of 135°F (57°C). For medium, aim for 145°F (63°C). Adjust the cooking time accordingly.
About 30 minutes before the roast is done, remove the foil to allow the lamb to brown and develop a crust.
Once the lamb reaches your desired level of doneness, remove it from the oven and let it rest for 10-15 minutes before slicing.
Slice the lamb and serve it with the roasted vegetables and any pan juices as a delicious sauce.
Enjoy your lamb round roast with your favorite sides for a tasty meal!
