Soulless Food

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Lip Smackin Lamb Roast

Is your family doing a big dinner this year? Or staying home and feasting on the leftovers? Either way, this savory roast is sure to be a hit. It’s got a really rich and hearty flavor with obviously tons of warm spices. I couldn’t help but snack on it straight from the oven, but it’s great served alongside some roasted potatoes and a side or two.

Ingredients:

  • 1 boneless leg of lamb, about 6 pounds

  • 1/4 cup olive oil

  • 1/2 cup chopped fresh rosemary

  • 1/2 cup chopped fresh oregano

  • 1/2 cup chopped fresh thyme

  • 2 tablespoons salt

  • 1 tablespoon freshly ground black pepper

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground allspice

  • 1/4 cup honey

  • 1/4 cup fresh lemon juice

  • 1/4 cup fresh orange juice

Instructions:

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Mix together the olive oil, rosemary, oregano, thyme, salt, pepper, cumin, coriander, cinnamon, cloves, nutmeg, and allspice in a small bowl.

  3. Using a sharp knife, carefully cut slits in the lamb and stuff the herb mixture into the slits.

  4. Place the lamb in a roasting pan and roast in the preheated oven for 20 minutes.

  5. Combine the honey, lemon juice, and orange juice in a small bowl.

  6. Remove the lamb from the oven and brush with the honey mixture.

  7. Return to the oven and roast for an additional 20 minutes.

  8. Remove the lamb from the oven and brush with the remaining honey mixture.

  9. Return to the oven and roast for an additional 20 minutes.

  10. Remove the lamb from the oven and brush with the remaining honey mixture.

  11. Return to the oven and roast for an additional 20 minutes.

  12. Remove the lamb from the oven and brush with the remaining honey mixture.

  13. Return to the oven and roast for an additional 20 minutes.

  14. Remove the lamb from the oven and brush with the remaining honey mixture.

  15. Return to the oven and roast for an additional 20 minutes.

  16. Remove the lamb from the oven and brush with the remaining honey mixture.

  17. Return to the oven and roast for an additional 20 minutes.

  18. Remove the lamb from the oven and brush with the remaining