Slow Roasted Lamb


prep 6:00       total 10:00


6 servings



1 (6) bone-in lamb roast
8 to 10 cloves garlic, peeled
1 tbsp. minced rosemary
1 tbsp. minced oregano
1 tbsp. garlic powder
2 tsp. salt
2 tsp. black pepper
1/4 cup olive oil


Cut slits into meat with knife edge and insert garlic cloves deeply. Mix remaining ingredients and rub over exterior of roast. Refrigerate roast overnight.

Before cooking, take roast out of refrigerator and let sit 1/2 hour. Grill roast over indirect heat for 4-5 hours or until the internal temperature reaches 165-170°F for well done (less time for medium or medium-rare). Allow to sit for 20-25 minutes before cutting meat.

Author's Comments

This is great served sliced on warmed whole wheat pita bread with tzatziki sauce.

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