For the Love of Lamb Roast

Seasoning on the inside and outside, no such thing as plain and simple with Chefscents™ in your kitchen. Keep this on low and cook it slow, and you will be very pleased with the results.

Yield: 8-10 Portions

Ingredients:

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5 to 6 pounds Leg of lamb roast boneless colorado
12 – 15 cloves Garlic cloves fresh
4 – 5 tablespoons Chefscents™ For the Love of Lamb Rub for the lamb
2 tablespoons Chefscents™ For the Love of Lamb Rub for vegetables
3 medium pieces Carrots peeled 1 inch cut
2 medium bulb Onion yellow 1 inch pieces
2 pounds Potatoes, yukon gold cut to 1 -2 inches
4 – 5 pieces Rosemary fresh sprigs
1/2 cup Olive oil

Procedure:

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1. Pre-heat oven to 325 degrees.
2. Using a paper towel pat dry the roast on all sides.
3. In a large roasting pan place the lamb.
4. Using a very sharp small knife push the knife into the roast double the depth of the garlic clove and the same width as the clove.
5. Place the clove deep into the hole; repeat this garlic studding technique all over the roast.
6. Evenly sprinkle for the love of lamb rub all over the meat and press it into the flesh of the lamb; place the rosemary sprigs over the top of the lamb.
7. In a bowl add all of the vegetables, for the love of lamb rub & the olive oil; use a spatula to evenly combine.
8. Surround the roast with the seasoned vegetables; place uncovered into the oven.
9. Use a thermometer and cook to your desired temperature.
10. Remove the roast; allow the roast to rest for at least 5 minutes before slicing.
11. Turnips, parsnips, or any of your other favorite root vegetables can be added to this creation.

For the Love of Lamb Rub & the garlic studding technique works well with prime rib…