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Our Grass-Fed Lamb Roast

From Champaign, OH

<p>Here is a special adapted Lamb Roast Recipe for our smaller cut roasts!<br /> Great for 2-4 people for dinner or cook for one with leftovers for fajitas or tacos! Use with our Lamb Spice Blend!<br /> Check out our products, especially the Shoulder Roasts and Shank Roasts when they are available! Also check out our smaller size Leg of Lamb Roasts but buy early!<br /> You can use this same recipe with our Leg of Lamb Roast <br /> (About 3-4 lbs.) Just double the ingredients and extend the roasting time to about 1.5-2 hours.</p>
Source: J & L Vernon Farms (Entered by Linda Vernon)
Serves: 2-4


Ingredients
1 1-2 lb. Grass-Fed Lamb Roast
4 Dried Apricots
2 cloves Garlic
2 sprigs Thyme
1 tsp Salt
2 Tbsp Apricot Jam
2 Tbsp Orange Juice
1 Tbsp Our Lamb Spice Blend

Step by Step Instructions
  1. Heat oven to 350 degrees. This recipe can be used on any of our small Lamb Roasts. The portions were scaled for a small to medium roast (1-2 lbs.
  2. Finely dice the apricots, cloves, thyme and mix with our spice blend and salt.
  3. Make small slits in the roast and with your fingers, stuff the mixture into the holes.
  4. Whisk the jam with the juice, this may be easier to do if the juice is slightly heated in the microwave.
  5. Glaze the roast with the liquid and bake as directed for about 1 hour.
  6. Serve with Rosemary Roasted Potatoes, Baked Asparagus and Roasted Vegetables.
  7. We hope you enjoy our Lamb!

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