Savage Kitchen
Savage Kitchen - Cliff House Roast Lamb Recipe
Posted: Apr 20, 2011 10:56 AM
Updated: Apr 20, 2011 11:10 AM
Cliff House Roast Lamb
Ingredients
• 1 top round lamb
• 5 cloves garlic, minced
• 1 medium shallots, minced
• 1/2 cup olive oil
• 1tbs seasoning salt
• ¼ cup chopped rosemary
Directions
1. Place the roast in a roasting pan with the fatty side up and pierce evenly with a fork, about 25 times. In a small bowl, mix together the garlic, shallots, olive oil, seasoning salt, and rosemary. Spread the mixture over the fatty layer of the roast and then place in refrigerator for up to 24 hours. On the day of cooking, let the roast sit out until it is at room temperature, about ½ to 1 hour.
2. Preheat the oven to 300 degrees F.
3. Bake the roast for 35 to 45 minutes in the preheated oven. The internal temperature of the roast should be at 120-125 degrees F for medium rare. If desired, continue to cook roast in additional 10 minute increments to achieve desired doneness.
4. Allow the roast to rest for 10 or 15 minutes at room temperature before carving, so that the meat can retain its juices.
Looking for the perfect wine to complement your meal? Our friends at the Cliff House at Pikes Peak have given us some tips that you can check out HERE!
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