This easy roasted lamb recipe will be the most delicious mutton you will ever have. It's tender, moist, and delicious flavor will have you feeling like a top chef. But, the ease of making this will fit into any busy homesteading mom's day.
I’ll never forget the moans of delight that came from my son after every bite he took of this roasted lamb meal the first time I made it. This recipe comes from a friend of mine from the Middle East where they eat mutton like we Americans eat beef. So when I wanted to master the mutton, my Middle Eastern friend was definitely the person to ask. This lamb recipe took our mutton experience from so-so, to a top 5 favorite, and this is how it's done....
What You’ll Need:
Lamb rump roast or loins
Garlic
Onion
Kosher salt
Kosher salt
Black pepper
Water
Apple cider vinegar
Vegetables of choice
Make it:
- Prepare the oven bag as directed on package instructions. Place the bag on a trivet/wire rack inside the roasting pan.
- Cut tiny slits in the meat every few inches and stick slices of garlic cloves in them.
- Mix together a rub of 1 Tablespoon Kosher salt, 1 teaspoon Baharat spice, ½ teaspoon black pepper. Rub all over the meat.
- Place the seasoned meat inside the oven bag and add 1 cup water, 1 chunked onion, ½ cup apple cider vinegar^, any vegetables you wish to roast.
- Close up the bag and tie according to package instructions, making the steam vents as directed for the oven bag. I like to keep the bag snug around the meat so the meat sits in the juices.
- With the bag of seasoned meat and veggies placed on the trivet inside the roasting pan, cover and cook at 320⁰F for 4 hours or until meat falls apart with a fork.
- When the meat is cooked, poke a hole in the bottom of the bag to drain the juices into a measuring cup. Place in fridge to allow fat to solidify for easy removal. This liquid can be used to make a gravy or au jus sauce, whichever you prefer.
- Serve the lamb with vegetables over rice, topped with the gravy or au jus.
^ apple cider vinegar is optional, but it adds a noticeable depth to the flavor. Homemade apple scrap vinegar also works great and is preferred by us.
Special note: you're probably wondering if the Baharat spice is worth buying because, unless you're from the Middle East, you won't already have it in your spice cabinet. My answer to this is YES! Get it! It quickly became a pantry staple that I use on everything, especially meats and soups. It has a hint of cumin, but that is the only particular spice I can make out. It is a unique blend of warm, comforting, savory spices. It will not disappoint. PROMISE.
To Make Gravy:
In a stainless-steel pot make a roux by melting 2 tablespoons butter. Add 2 Tablespoons flour. Mix well into a paste and let cook a minute or two. You’ll then add 2 cups liquid*. Whisk until there are no lumps. Keep whisking until the gravy thickens to your liking. Remove from heat. The gravy should set a little more as it cools.
*You’ll need to taste the broth from the roast for saltiness and adjust the broth to water ratio to get the right flavor balance you’re looking for in 2 cups of water/broth liquid.
Enjoy the meat and vegetables served over white rice with gravy or au jus.
There you have it! A super simple, extremely tender, moist, and delicious lamb recipe the whole family will enjoy.
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