Dinner – Page 6 – Family Feast

Like a key that opens many doors, these 14 lamb roasts give you simple ways to feed a crowd with bold flavor. You’ll find easy methods for leg, shoulder, and racks, plus rubs, glazes, and stuffings that lock in juiciness and taste. Follow clear steps for seasoning, roasting, and resting, pair with roasted veg or couscous, and pick the recipe that fits your time and skill — then try the one that saves the best surprise for the end. Herb-Crusted Leg of Lamb Herb-Crusted Leg of Lamb — a fragrant, savory roast with a crisp herb crust and tender, juicy meat. Ingredients: 4–5 lb bone-in leg of lamb, trimmed 3 cloves garlic, minced 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh thyme leaves, chopped 1 tbsp fresh oregano or 1 tsp dried oregano 1/4 cup Dijon mustard 1/4 cup olive oil Zest of 1 lemon 1 tsp kosher salt (adjust to taste) 1 tsp freshly ground black pepper 1/2 cup dry white wine or low-sodium chicken/vegetable broth (optional, for pan) 1 large onion, halved (optional, for roasting bed) 2 carrots, cut into chunks (optional, for roasting bed) How to Make: Take the lamb out of the fridge 30–60 minutes before cooking to come toward room temperature. Preheat the oven to 400°F (200°C). Mix the minced garlic, rosemary, thyme, oregano, lemon zest, Dijon mustard, olive oil, salt, and pepper in a small bowl to form a paste. Pat the lamb dry with paper towels and place it on a cutting board or roasting pan. Smear the herb-mustard paste all over the lamb, pressing it to adhere. If using, scatter onion and carrot pieces in the bottom of the roasting pan and pour the wine or broth into the pan. Roast at 400°F (200°C) for 15 minutes to develop a crust, then lower the oven to 350°F (175°C). Continue roasting about 15–20 minutes per pound for medium-rare (internal temp 130–135°F/54–57°C), or longer for desired doneness. Use a meat thermometer inserted into the thickest part (not touching bone) to check doneness. Remove the lamb from the oven and tent loosely with foil; rest for 15–20 minutes so juices redistribute. Carve the lamb against the grain into slices and serve with pan juices or your favorite sides. Enjoy slices of this herb-crusted lamb with a glass of red wine and good company — delicious! Garlic and Rosemary Slow-Roasted Shoulder Aromatic, fall-apart garlic and rosemary lamb shoulder slow-roasted to juicy perfection. Ingredients: 4–5 lb (1.8–2.3 kg) bone-in lamb shoulder 6–8 garlic cloves, peeled and thinly sliced 3 tbsp fresh rosemary leaves, chopped (or 1 tbsp dried) 2 tsp coarse salt 1 tsp freshly ground black pepper 2 tbsp olive oil 1 lemon, zested and halved 1 cup (240 ml) dry white wine or low-sodium chicken/beef stock 1 large onion, sliced 2–3 carrots, cut into chunks 2–3 stalks celery, cut into chunks Optional: 1–2 tbsp Dijon mustard Optional: 1–2 sprigs fresh thyme for extra aroma How to Make: Preheat oven to 325°F (160°C). Pat the lamb shoulder dry with paper towels. Use a small knife to make shallow slits all over the lamb; push a garlic slice into each slit. Rub the lamb with olive oil, lemon zest, chopped rosemary, salt, pepper, and Dijon if using. Arrange the sliced onion, carrots, and celery in a roasting pan to form a bed for the lamb. Place the lamb on top of the vegetables and squeeze the lemon halves over the meat; tuck the squeezed halves into the pan. Pour the wine or stock into the pan—around the vegetables, not over the herb rub—to keep the meat seasoned and the pan from burning. Cover the pan tightly with foil or a lid and roast in the preheated oven for 3 to 3½ hours, until the meat is very tender and pulls apart easily. Remove the foil for the last 20–30 minutes to brown the exterior and develop a crust. Transfer the lamb to a cutting board, tent with foil, and rest for 15 minutes before carving or pulling apart. Meanwhile, skim excess fat from the pan juices, then simmer the juices briefly on the stove to concentrate flavors; strain if you like and serve as a simple jus. Carve or shred the lamb and serve with the roasted vegetables and pan jus; garnish with extra rosemary or thyme if desired. Enjoy this slow-roasted garlic and rosemary lamb—comforting, fragrant, and perfect for sharing! Pan-Seared Rack With Balsamic Glaze Pan-Seared Rack With Balsamic Glaze — a crisp, caramelized crust meets tangy-sweet finish for an elegant weeknight or dinner-party centerpiece. Ingredients: 1 frenched rack of lamb (about 1 to 1.25 lb / 450–550 g), trimmed Salt and freshly ground black pepper 1 tbsp olive oil 2 tbsp unsalted butter 2 garlic cloves, smashed 2 sprigs fresh rosemary (or thyme) 1/2 cup balsamic vinegar 1 tbsp honey (or brown sugar) 1 tsp Dijon mustard (optional) 1 tbsp cold butter (to finish the glaze) Lemon wedges or chopped fresh parsley for garnish (optional) How to Make: Remove the rack from the fridge 20–30 minutes before cooking; pat dry and season generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat and add the olive oil. When oil is shimmering, place the rack fat-side down and sear 3–4 minutes until deeply browned. Flip the rack and add the 2 tbsp butter, smashed garlic, and rosemary; spoon melted butter over the meat for 1–2 minutes. Transfer the skillet to a 400°F (200°C) oven and roast 10–12 minutes for medium-rare (internal temp 125–130°F / 51–54°C), or longer to your preferred doneness. Meanwhile, pour the balsamic vinegar into a small saucepan and bring to a gentle simmer over medium heat. Stir in the honey and Dijon, and simmer until reduced by about half and slightly syrupy, about 6–8 minutes. Off heat, whisk in the 1 tbsp cold butter to gloss and slightly thicken the glaze; season to taste with salt and pepper. Remove the lamb from the oven and let it rest 8–10 minutes; tent loosely with foil. Slice the rack into individual chops, drizzle with the balsamic glaze, and garnish with lemon or parsley if you like. Enjoy — serve these beautifully glazed chops with roasted potatoes or a simple salad for a restaurant-worthy meal at home! Mint Chimichurri Crusted Rack Bright, herb-packed crust meets tender, juicy rack of lamb for a show-stopping centerpiece. Ingredients: 1 frenched rack of lamb (about 1.5–2 lb), trimmed Salt and freshly ground black pepper 2 tbsp olive oil For the mint chimichurri crust: 1 cup fresh mint leaves, packed 1/2 cup fresh flat-leaf parsley, packed 2 garlic cloves 1/4 cup grated Parmesan (optional for extra savory crust) 2 tbsp red wine vinegar (or lemon juice) 1/3 cup extra-virgin olive oil 1/4 tsp red pepper flakes (optional) Zest of 1 lemon Salt and pepper to taste How to Make: Take the rack out of the fridge 30 minutes before cooking so it comes toward room temperature. Season the lamb all over with salt and lots of freshly ground black pepper. Preheat the oven to 425°F (220°C). Make the mint chimichurri: combine mint, parsley, garlic, Parmesan (if using), red wine vinegar, lemon zest, red pepper flakes, and a pinch of salt and pepper in a food processor; pulse while streaming in the olive oil until a coarse paste forms. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear the lamb rack fat-side down for 2–3 minutes until well browned, then sear the other side 1–2 minutes. Remove the skillet from heat and let the lamb rest 1–2 minutes. Spread the mint chimichurri evenly over the top (fat-exposed) side of the rack, pressing gently so it adheres. Roast in the preheated oven for 12–18 minutes for medium-rare (internal temp 125–130°F / 52–54°C), or longer to your preferred doneness. Transfer the rack to a cutting board and tent loosely with foil; rest 10 minutes (temperature will rise a few degrees). Slice between the bones into individual chops and serve with any pan juices spooned over. Enjoy — those herb-crusted chops are begging to be shared at your next dinner! Greek-Style Lemon and Oregano Roast Bright, zesty Greek-style roast lamb with lemon, oregano, and garlic—perfect for a sunny family dinner. Ingredients: 4–5 lb (1.8–2.3 kg) bone-in leg of lamb, trimmed 4 cloves garlic, thinly sliced 2 lemons (zest and juice) 1/4 cup extra-virgin olive oil 2 tbsp dried oregano (or 3 tbsp fresh, chopped) 1 tsp dried rosemary, crushed (optional) 1 tsp Dijon mustard (optional, for extra flavor) 1 tsp kosher salt (adjust to taste) 1/2 tsp freshly ground black pepper 1/2 cup dry white wine or chicken stock 1 large onion, cut into wedges 1–2 carrots, cut into chunks (optional, for roasting with lamb) Fresh oregano or parsley for garnish How to Make: Preheat the oven to 425°F (220°C). Pat the lamb dry with paper towels and make small slits all over the meat with a sharp knife. Stuff the garlic slices into the slits and set the lamb in a roasting pan on a bed of onion and carrots. In a small bowl, whisk together lemon zest, lemon juice, olive oil, oregano, rosemary (if using), Dijon (if using), salt, and pepper. Rub the lemon-oregano mixture all over the lamb, coating it well. Pour the wine or stock into the pan around the vegetables (not over the rubbed lamb) to keep the drippings from burning. Roast at 425°F (220°C) for 15–20 minutes to develop color, then reduce oven temperature to 350°F (175°C). Continue roasting about 1 to 1¼ hours more for medium-rare to medium (internal temperature 135–145°F / 57–63°C), or longer for your preferred doneness. Baste occasionally with pan juices. If the top browns too quickly, tent loosely with foil. Remove the lamb from the oven and transfer to a cutting board. Let rest 15–20 minutes before carving to keep it juicy. Skim pan juices if desired, spoon over the carved slices, and garnish with fresh oregano or parsley. Serve slices with roasted vegetables and a squeeze of extra lemon—deliciously bright and perfectly Greek! Moroccan-Spiced Lamb With Preserved Lemon Bright, fragrant Moroccan-spiced lamb roasted with preserved lemon and warm spices. Ingredients: 4 lb (1.8 kg) bone-in leg of lamb or lamb shoulder 2 preserved lemons, pulp removed and rind thinly sliced (reserve a little pulp if you like) 4 garlic cloves, minced 2 tbsp olive oil 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground cinnamon 1 tsp smoked paprika (or sweet paprika) 1 tsp ground ginger 1 tsp kosher salt (adjust to taste) 1/2 tsp freshly ground black pepper 1/2 cup (120 ml) chicken or beef broth 1/4 cup (60 ml) dry white wine (optional) 1 small bunch fresh cilantro or parsley, chopped 1 small bunch fresh mint, chopped (optional) 1 large onion, sliced into rings 2 carrots, cut into chunks (optional, for roasting) 1 tbsp honey or pomegranate molasses (optional, for glaze) How to Make: Pat the lamb dry and make several small slashes in the meat with a sharp knife. In a bowl, combine minced garlic, olive oil, cumin, coriander, cinnamon, paprika, ginger, salt, and pepper to form a paste. Rub the spice paste all over the lamb, pushing some into the slashes for deep flavor. Tuck preserved lemon slices under the lamb’s skin and into the slashes; reserve a few slices to scatter on top. Arrange sliced onion and carrot chunks in the bottom of a roasting pan and place the lamb on top. Pour broth and wine (if using) into the pan to keep the meat moist during roasting. Roast at 375°F (190°C) for about 1½ to 2 hours for medium-rare to medium (internal temp 130–140°F / 55–60°C), or longer for well done — basting occasionally with pan juices. If using honey or pomegranate molasses, brush over the lamb in the last 10–15 minutes and increase oven temperature to 425°F (220°C) for a glossy finish. Remove the lamb from the oven, tent with foil, and let rest 15–20 minutes before slicing. Slice the lamb, spoon pan juices over it, and sprinkle with chopped cilantro/parsley and mint; serve with the reserved preserved lemon slices. Enjoy this aromatic, citrus-kissed Moroccan roast with couscous or flatbreads for a truly satisfying meal. Garlic-Parmesan Crusted Lamb Loin Garlic-Parmesan Crusted Lamb Loin — a golden, savory crust that seals in juicy, tender lamb. Ingredients: 1.5–2 lb lamb loin roast 3 cloves garlic, minced 1 cup grated Parmesan cheese 1/2 cup fresh breadcrumbs (or panko) 2 tbsp fresh parsley, chopped 1 tsp fresh rosemary, minced (or 1/2 tsp dried) 1 tsp Dijon mustard 2 tbsp olive oil 1 tsp lemon zest Salt and freshly ground black pepper, to taste 1 tbsp butter (optional, for basting) How to Make: Preheat oven to 400°F (200°C). Pat the lamb loin dry and season all over with salt and pepper. In a bowl, mix minced garlic, Parmesan, breadcrumbs, parsley, rosemary, lemon zest, Dijon, olive oil, and a pinch of salt until it forms a moist paste. Press the garlic-Parmesan mixture firmly onto the top and sides of the lamb loin. Heat an ovenproof skillet over medium-high heat; add a little olive oil and sear the lamb crust-side down for 2–3 minutes until golden, then sear the other sides 1–2 minutes each. If using, add the tablespoon of butter to the pan and baste the lamb briefly. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 130–135°F (54–57°C) for medium-rare, about 15–20 minutes (adjust time for thickness). Remove the lamb from the oven, tent loosely with foil, and rest for 10 minutes so juices redistribute. Slice the lamb loin into medallions and serve, spooning any pan juices over the slices. Enjoy a crisp, cheesy crust giving way to tender, juicy lamb — perfect with roasted potatoes or a bright salad. Honey-Mustard Glazed Roast Shoulder Sweet, sticky, and savory—this honey-mustard glazed roast shoulder is comfort food with a honeyed kick. Ingredients: 4–5 lb boneless lamb shoulder, trimmed 2 tbsp olive oil 1 tsp kosher salt (adjust to taste) 1/2 tsp freshly ground black pepper 4 cloves garlic, minced 2 tbsp fresh rosemary, chopped (or 1 tbsp dried) 1 tbsp fresh thyme leaves (or 1 tsp dried) 1/3 cup Dijon mustard 1/4 cup whole-grain mustard 1/3 cup honey 2 tbsp brown sugar (optional, for extra caramelization) 2 tbsp apple cider vinegar or lemon juice 1/4 cup chicken or beef broth (optional, for pan sauce) 1 large onion, quartered (for the roasting pan) 2 carrots, cut into large chunks (for the roasting pan) How to Make: Preheat the oven to 325°F (160°C). Pat the lamb dry and rub with olive oil, salt, and pepper. Mix minced garlic, rosemary, and thyme and rub over the lamb. Place onion and carrots in a roasting pan and set the lamb on top. Whisk together Dijon, whole-grain mustard, honey, brown sugar, and apple cider vinegar to make the glaze. Brush about half the glaze over the lamb. Roast in the oven for about 2 to 2½ hours, basting with more glaze every 25–30 minutes, until the internal temperature reaches 145–160°F depending on desired doneness and the meat is tender. If the glaze begins to darken too much, tent the lamb with foil. Remove the lamb from the oven and transfer to a cutting board; let rest for 15 minutes. Meanwhile, place the roasting pan over medium heat, add broth, and scrape up browned bits to make a quick pan sauce; simmer for 3–4 minutes and stir in any remaining glaze. Slice or pull the lamb and serve with the pan sauce spooned over. Enjoy this sticky, savory roast—perfect for a cozy dinner or impressing guests! Red Wine Braised Lamb Shanks Rich, melt-in-your-mouth lamb shanks braised in bold red wine and aromatic herbs. Ingredients: 4 lamb shanks (about 3–4 lb total) Salt and freshly ground black pepper 2 tablespoons olive oil 1 large onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 4 garlic cloves, smashed 2 tablespoons tomato paste 2 cups dry red wine (Cabernet or Merlot) 2 cups beef or lamb stock 1 can (14 oz) crushed tomatoes 2 sprigs fresh rosemary 3 sprigs fresh thyme 2 bay leaves 1 tablespoon brown sugar or honey (optional, to balance acidity) Zest of 1 lemon (optional, for brightness) Chopped fresh parsley for garnish How to Make: Pat the lamb shanks dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, about 8–10 minutes total; transfer to a plate. Add onion, carrots, and celery to the pot; cook until softened, about 5 minutes. Stir in garlic and tomato paste; cook 1 minute until fragrant. Pour in the red wine and scrape up any brown bits from the bottom; simmer 3–4 minutes to reduce slightly. Return the shanks to the pot and add stock, crushed tomatoes, rosemary, thyme, bay leaves, and brown sugar if using. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or reduce heat to low on the stove. Braise until the meat is very tender and falling from the bone, about 2 to 2½ hours. Remove shanks and keep warm. Skim fat from the sauce, then simmer the sauce on the stovetop to thicken if needed; stir in lemon zest for brightness. Taste and adjust seasoning, return shanks to the sauce to coat. Serve the shanks over mashed potatoes, polenta, or crusty bread and scatter with chopped parsley. Enjoy — rich, velvety lamb with a wine-silk sauce that’s perfect for a cozy dinner. Pistachio and Herb-Crusted Leg A bright, crunchy crust transforms a classic leg of lamb into a show-stopping centerpiece. Ingredients: 1 (4–5 lb) bone-in leg of lamb, trimmed 3/4 cup shelled pistachios 1/2 cup fresh parsley leaves 1/4 cup fresh mint leaves 3 cloves garlic 1 tablespoon lemon zest 1/2 teaspoon red pepper flakes (optional) 1/2 cup panko breadcrumbs (or fine fresh breadcrumbs) 2 tablespoons Dijon mustard 2 tablespoons olive oil, plus extra for drizzling 1 teaspoon kosher salt, plus extra to season lamb 1/2 teaspoon freshly ground black pepper 1/4 cup dry white wine or chicken broth (optional, for roasting pan) How to Make: Preheat your oven to 400°F (200°C). Pat the leg of lamb dry and season all over with salt and pepper. In a food processor, pulse pistachios, parsley, mint, garlic, lemon zest, red pepper flakes, and panko until coarsely combined — you want texture, not a paste. Stir in the Dijon mustard and 2 tablespoons olive oil to make a tacky herb-pistachio mixture. Place the lamb on a roasting rack set in a pan. Brush the lamb all over with a thin layer of olive oil, then press the pistachio-herb mixture firmly onto the top and sides of the leg. If using, pour the wine or broth into the pan (this keeps drippings from burning and adds flavor). Roast the lamb at 400°F for 15 minutes to set the crust, then reduce oven temperature to 350°F (175°C) and continue roasting about 15–18 minutes per pound for medium-rare (internal temp 130–135°F), or until desired doneness. Remove the lamb from the oven and tent loosely with foil. Let rest 15–20 minutes so juices redistribute and the crust firms up. Slice the lamb against the grain and serve with pan juices or a light yogurt sauce if you like. Enjoy every crunchy, herbaceous bite of this elegant lamb roast! Za’atar Spiced Roasted Lamb Aromatic za’atar-crusted roasted lamb with bright lemon and garlic — simple, rustic, and full of Middle Eastern flavor. Ingredients: 3–4 lb (1.4–1.8 kg) bone-in leg of lamb or lamb shoulder 3 tbsp za’atar spice blend 1 tbsp flaky sea salt (or to taste) 1 tsp freshly ground black pepper 4 cloves garlic, minced Zest and juice of 1 lemon 3 tbsp olive oil 1 tbsp honey or date syrup (optional, for a touch of sweetness) 1 tsp ground cumin (optional) 2 sprigs fresh rosemary, chopped (or 1 tsp dried) 1/2 cup chicken or beef broth (or water) 1 large onion, halved and thickly sliced (for the roasting pan) Fresh parsley or cilantro, chopped, for garnish How to Make: Take the lamb out of the fridge 30–60 minutes before cooking to come toward room temperature. Preheat the oven to 400°F (200°C). In a small bowl mix za’atar, salt, pepper, minced garlic, lemon zest and juice, olive oil, honey (if using), cumin and chopped rosemary into a paste. Pat the lamb dry with paper towels. Rub the za’atar paste all over the lamb, pressing it into the meat. Scatter the sliced onion in the bottom of a roasting pan and set the lamb on top; pour the broth into the pan (not over the crust). Roast at 400°F (200°C) for 20 minutes to develop a crust, then reduce heat to 350°F (175°C). Continue roasting until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium (about 15–20 minutes per pound after initial high heat, but use a meat thermometer). Baste the lamb once or twice with pan juices during cooking to keep it moist. When the target temperature is reached, remove the lamb from the oven and tent loosely with foil; let it rest 15–20 minutes so juices redistribute (temperature will rise a few degrees). Slice the lamb against the grain, spoon pan juices and onions over the slices, and sprinkle with chopped parsley or cilantro. Serve with lemon wedges and your favorite sides like roasted veggies, rice, or flatbreads. Enjoy the warm, herby za’atar crust and bright lemon notes — a crowd-pleasing roast every time! Fig and Balsamic Stuffed Lamb Roast A sweet-tangy feast: Fig and balsamic stuffed lamb roast that’s elegant enough for guests but easy enough for weeknight indulgence. Ingredients: 1 (3–4 lb) boneless leg of lamb, butterflied 1 cup dried figs, stems removed and chopped 1/4 cup balsamic vinegar 2 tbsp honey 1/3 cup breadcrumbs (or panko) 1/4 cup toasted pine nuts or chopped walnuts 2 cloves garlic, minced 1 small shallot, finely chopped 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried) 1 tbsp fresh thyme leaves Zest of 1 lemon Salt and freshly ground black pepper, to taste 2 tbsp olive oil, plus extra for drizzling Kitchen twine for tying Optional: 1/4 cup red wine or chicken stock for pan sauce How to Make: Preheat oven to 375°F (190°C). In a small skillet, warm 1 tbsp olive oil and sauté shallot and garlic until soft, about 2 minutes. Add chopped figs, balsamic vinegar, and honey; simmer 3–4 minutes until figs plump and mixture thickens. Let cool slightly. Stir in breadcrumbs, toasted nuts, rosemary, thyme, lemon zest, and a pinch of salt and pepper to form the stuffing. Lay the butterflied lamb flat on a cutting board and season both sides with salt and pepper. Spread the fig-balsamic stuffing evenly over the lamb, leaving a 1-inch border. Roll the lamb tightly into a roast and tie securely with kitchen twine every 1–1.5 inches. Rub the outside with remaining olive oil, sprinkle with extra rosemary, salt, and pepper. Place roast on a rack in a roasting pan and roast for 1 to 1¼ hours, or until an instant-read thermometer reads 130–135°F (54–57°C) for medium-rare (adjust time for desired doneness). Remove roast from oven, tent loosely with foil, and rest 15 minutes before slicing. Optional pan sauce: Pour pan drippings into a skillet, add red wine or stock, simmer and scrape up browned bits, reduce slightly, then season and spoon over slices. Slice into thick rounds and serve warm. Enjoy—this fig and balsamic stuffed lamb roast pairs beautifully with roasted vegetables and a bold red wine. Cumin and Coriander Crusted Rack Cumin and Coriander Crusted Rack — fragrant, crispy, and perfect for a show-stopping roast. Ingredients: 1 (about 1 to 1.5 lb) rack of lamb, frenched 2 tbsp olive oil, divided 1 tsp kosher salt (adjust to taste) 1/2 tsp black pepper 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp smoked paprika (optional) 2 garlic cloves, minced 1 tbsp Dijon mustard 1 tbsp fresh lemon juice 1 tbsp fresh parsley, chopped (for garnish) How to Make: Preheat the oven to 400°F (200°C). Pat the lamb rack dry with paper towels and season lightly with salt and pepper. In a small bowl, mix ground cumin, ground coriander, smoked paprika (if using), minced garlic, and 1 tbsp olive oil to form a paste. Rub the Dijon mustard and lemon juice over the meaty side of the rack. Press the spice paste evenly onto the mustard-coated side of the lamb so it forms a crust. Heat the remaining 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the rack, crust-side down, for 2–3 minutes until the crust is golden and fragrant; turn to sear the other sides briefly, about 1 minute each. Transfer the skillet to the preheated oven and roast for 12–18 minutes for medium-rare (internal temp ~125–130°F / 52–54°C), or longer to your preferred doneness. Remove the rack from the oven, tent loosely with foil, and rest for 10 minutes so the juices redistribute. Slice between the bones into individual chops, garnish with chopped parsley, and serve. Enjoy — fragrant cumin and coriander with tender lamb make every bite a winner. Coffee and Cocoa Rubbed Slow Roast A bold, aromatic lamb roast with a deep coffee-cocoa crust that’s tender, smoky, and utterly unforgettable. Ingredients: 4–5 lb boneless leg of lamb or shoulder, trimmed 2 tbsp finely ground coffee (espresso grind) 1 tbsp unsweetened cocoa powder 1 tbsp smoked paprika 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp ground cumin 1 tsp brown sugar 4 garlic cloves, minced 2 tbsp olive oil 1 tbsp Dijon mustard 1 cup beef or chicken broth (or red wine for richer flavor) 2 sprigs fresh rosemary, chopped (or 1 tsp dried) 1 tbsp balsamic vinegar (optional) Olive oil for roasting pan How to Make: Pat the lamb dry with paper towels and let it sit at room temperature for 30 minutes. In a small bowl, combine coffee, cocoa, smoked paprika, salt, pepper, cumin, brown sugar, and chopped rosemary. Mix minced garlic, olive oil, and Dijon mustard into the dry rub to form a paste. Rub the paste all over the lamb, pressing to coat evenly; let rest 15–30 minutes (or refrigerate up to overnight covered). Preheat oven to 300°F (150°C). Lightly oil a roasting pan or rack. Place the lamb on the rack and roast uncovered for 2 to 2½ hours, until internal temperature reaches 135°F for medium-rare or 145°F for medium. Halfway through, pour 1 cup broth (or wine) into the bottom of the pan to keep the meat moist and collect drippings. If the crust browns too quickly, tent loosely with foil for the last 30 minutes. Remove lamb from oven, transfer to a cutting board, and tent with foil; rest 15–20 minutes. Slice against the grain, spoon pan juices over the slices, and drizzle with a little balsamic if using. Serve slices warm with roasted vegetables or mashed potatoes — the coffee-cocoa crust will have everyone asking for seconds. Conclusion You’ll find a roast here for any weeknight or special meal, and you can cook one with confidence. Try the garlic-rosemary shoulder for a first test; one family I know served it with roasted carrots and couscous, and everyone asked for seconds. Follow the recipe’s steps, use a meat thermometer, and rest the lamb before slicing. Serve with simple sides, and you’ll get tender, flavorful results without fuss.