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Roasted Lamb

In the Old Testament, when God instructed the Israelites to prepare for their deliverance from Egypt, roasted lamb became the heart of the Passover meal.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Cuisine Middle Eastern
Servings 8 servings
Calories 350 kcal

Equipment

  • Roasting Pan
  • Sharp Knife
  • mixing bowl
  • Basting Brush or Spoon
  • Meat Thermometer
  • Tongs
  • Fire Spit or Skewer If cooking on a fire
  • Wooden Cutting Board

Ingredients
  

  • 1 whole leg of lamb or lamb shoulder about 4-5 pounds
  • 2 tbsp olive oil or another oil
  • 1 tbsp course salt
  • 2 tsp ground black pepper
  • 2 tsp dried herbs such as thyme, oregano, or rosemary
  • 4 cloves garlic crushed

Instructions
 

1. Prepare the Lamb

  • Rinse the lamb and pat it dry with a clean cloth or paper towels.
  • Rub the meat generously with olive oil to help it roast evenly.

2. Season the Meat

  • Mix the salt, black pepper, and dried herbs in a small bowl.
  • Rub the seasoning mixture evenly over the entire lamb. Optionally, press crushed garlic into the meat for extra flavor.

3. Set Up the Fire or Oven

  • Traditionally, lamb would have been roasted over an open fire, with the meat skewered on a spit and turned regularly to ensure even cooking.
  • If using an oven, preheat it to 375°F (190°C).

4. Roast the Lamb

  • Over a fire: Place the lamb on a skewer and roast it slowly, turning every 10-15 minutes. Cooking over an open flame may take 1.5-2 hours, depending on the fire’s heat.
  • In the oven: Place the lamb in a roasting pan and cook for about 1.5-2 hours. Baste the meat with its juices every 30 minutes to keep it moist.

5. Rest and Serve

  • Once the lamb is cooked through (internal temperature of 145°F/63°C for medium doneness), remove it from the fire or oven.
  • Let the meat rest for about 10 minutes before slicing.
Keyword Bible Inspired Recipes, Dinner, Lamb, Meat, Roast