When I was a young girl, my parents served lamb with mint jelly literally every time we had it. Plus, the lamb was often overcooked. (Sorry, Mom and Dad!) Of course, I didn’t realize that at the time. I thought lamb was supposed to be like that; and the mint jelly actually helped counteract the bland, dry, chewiness of it.
Lamb can be so much more, though. From lamb chops to lamb shanks, there are a variety of preparations and flavor combinations that work with this delightful meat. This roast recipe is super simple, moist, and delicious. Plus, it looks super fancy and feels very appropriate for a big holiday dinner with lots of friends and family.
Lamb is one of our favorite meats when we are looking to move away from beef, chicken, and pork. It took me a long time to get used to lamb, after a month-long trip as a 7th grader with the People to People Ambassador Program. I was incredibly lucky to spend over 3 weeks in Australia and New Zealand, but the overwhelming amount of mutton (as a meat sauce for spaghetti, as one example) put me off of lamb for a few years.
Now that I’ve outgrown that phase (thank the heavens), I’m super excited about this recipe. It’s a full, delicious flavor that doesn’t take a day or lots of pots and pans to make it happen. We used a mixing bowl, and a skillet, and that was dinner. We hope you’ll give this recipe a try; it’s delicious.