Red Wine and Rosemary Lamb Roast

People often ask me how I get my recipes. Do I make them up? How do I make them up? Where does my inspiration come from? All valid questions and I must say that for each recipe it's different. For example, if I have no idea how to make something I will usually Google the recipe, or search through my cookbooks and torn out recipes from various food magazines (of which I have plenty). Once I look at a few different recipes to get the general gist of how to make something, I come up with my own twists and add whichever ingredients I think will be best. 

For this recipe, I was perusing the meat section at Pomegranate (one of my favorite Kosher supermarkets) a few years ago and I happened upon a Lamb Roast recipe card. I decided to purchase the roast for Shabbat and I followed their recipe to a T. Being that I was a novice, I didn't want to mess up this super fancy roast I had bought. Their recipe came out delicious and ever since then I've been tweaking it to find my most favorite variation. I kept a few of the base ingredients from the original recipe but the addition of Red Wine and Stone Ground Mustard makes all the difference. 

I would have loved to keep this recipe to myself but I had too many requests for it and honestly I just love sharing with you. And, now that I have the recipe written down I can always change it again or keep it the same. This recipe will yield about 10-12 generous servings so it's great for the Holidays. If you are feeding a smaller group, you can effectively halve the recipe, just keep the proportions in mind and you can't mess it up. Let's get cooking!

Red Wine and Rosemary Lamb Roast

5 Lb. Lamb Roast
3 Lbs. Baby Red Potatoes, halved or quartered depending on size
1 1/2 Tbs. Rosemary, minced
1 1/2 Tbs. Thyme
4 Garlic Cloves, minced
4 Scallions, sliced
2 Tbs. Stone Ground Mustard
4 Tbs. Extra Virgin Olive Oil
Freshly Cracked S&P
1 Cup of Dry Red Wine

Preheat oven to 350 degrees. Place the Lamb Roast in a large ovenproof dish or roasting pan surrounded by the Baby Potatoes. Lightly dress entire dish with Extra Virgin Olive Oil, Salt & Pepper. In a bowl, mix together Rosemary, Thyme, Garlic, Stone Ground Mustard, Sliced Scallions, Extra Virgin Olive Oil, Dry Red Wine, Salt & Pepper. Lay mixture evenly over the top of the roast. 

Cover with foil and bake for 90 minutes. Uncover, cut off all the surrounding butchers twine and continue baking until done, about 30 minutes. Roast will be ready when the internal temperature reaches 145 degrees. Let rest while tented with foil for 20 minutes before slicing to ensure a juicy roast. 
Note: Depending on the size of your roast it may take a longer or shorter time to cook. For best results, check the internal temperature after 1 hour. 


P.S. Here are a few photos of different Lamb Roasts I've made over the years. 


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