Garlic & Rosemary Lamb Roast

Recipe by Charlie Redel. Charlie is a home foodie passionate about crafting delicious recipes with high-quality produce. 

Garlic & Rosemary Lamb Roast with Organic Mushroom, Lions Mane & Reishi Bone Broth

Prep Time: 20 minutes

Cook Time: 2 hours 20 minutes

Rest Time: 15 minutes

Ingredients

• 1kg lamb leg or shoulder, bone-in or boneless
• 4–5 garlic cloves, sliced
• 3–4 rosemary sprigs, leaves pulled off stems
• 2 tbsp olive oil
• Salt & pepper, to taste
• 2 cups Organic Mushroom, Lion’s Mane & Reishi Bone Broth (2 tsp concentrate mixed with 2 cups hot water)
• 2 medium sweet potatoes, peeled and chopped into large chunks
• Fresh garden herbs (such as thyme, oregano, sage, parsley — a handful total, whole stems fine)
• Foil, for covering during roasting

Method

1. Preheat & Prepare Lamb

• Preheat oven to 220°C (425°F).
• Pat lamb dry with paper towels.
• Use a small paring knife to cut 10–12 deep slits across the lamb.
• Into each slit, insert a slice of garlic and a rosemary leaf or two.
• Rub lamb all over with olive oil, salt, and black pepper.

2. Create Herb Bed & Start Roast

• In a roasting pan, scatter fresh herbs to make a fragrant bed.
  
• Place the lamb on top of the herbs.
  
• Roast uncovered at 220°C for 20 minutes to develop a crust.
  

3. Add Bone Broth & Sweet Potatoes

• After 20 minutes, remove lamb from oven.
  
• Pour 2 cups of Bone Broth
•  into the base of the pan.
  
• Add the chopped sweet potatoes around the lamb in the broth.
  
• Cover the pan tightly with foil to retain moisture and slow-braise the lamb

4. Slow Roast

• Reduce oven temperature to 150°C (300°F).
  
• Roast for 2 hours, basting once or twice if needed.
  
• For a more fall-apart texture, cook an extra 20–30 minutes.
  

5. Rest & Serve

• Remove lamb from oven and let it rest, covered, for 15 minutes.
  
• Spoon sweet potatoes and broth over the meat to serve, or reduce remaining broth in a saucepan for a more intense gravy.