Roast Lamb

I've grown up eating lamb and I adore it with mint sauce on the side.   We usually buy a lamb roast every few months and Costco seems to have a good selection with good prices.   We follow one of the recipes handed down from my husbands Grandmother and that is to stuff the lamb roast with lots of garlic cloves, then a simple salt and pepper and into the oven it goes.   I make an Au Jus with the drippings and we are set for an amazing Sunday Dinner.

Garlic Studded Lamb Roast

 Ingredients:

• Lamb Roast (sized for your family and guests)
• 10 cloves garlic
• salt and pepper
• 1 T olive oil
• rosemary sprigs

Directions:   Remove the lamb roast from the refrigerator and let stand at room temperature for 30 minutes as it will roast more evenly that way.   Preheat oven to 325 degrees.   Pierce the roast with a sharp paring knife, making a small hole and stuff with clove of garlic.   Try to do this over the roast as evenly as possible. Add a bit of olive oil to the bottom of a roaster then place the garlic studded lamb in center.  Drizzle remaining olive oil over the lamb, season with salt and pepper and toss in a few rosemary sprigs.    Place in oven and roast, uncovered, until a meat thermometer reads 130 degrees or for 30 minutes per pound of meat.

Remove the lamb roast from the oven and tent with foil for 15 minutes and allow it to rest.   While the roast rests, make an au jus...

Ingredients:

• 1 C lamb dripping to include fat
• 15 oz beef broth
• 1/4 C warm water
• 1 T corn starch
• 1 t seasoning salt
• pepper

In a small bowl, whisk the warm water and corn starch together and set aside.   In a saucepan over medium-high heat, combine lamb dripping and beef broth and bring to a boil.   Whisk in the corn starch mixture and continue whisking until it thickens a bit.   Taste it first BEFORE adding any season salt to make sure it isn't overly salty, then season with pepper.

Remove the twine holding the lamb roast together and slice.   Serve with the au jus, mint sauce and some great sides!