Get ready to transform your dinner table with a show-stopping Roasted Lamb London Broil that promises to be the most mouthwatering, tender, and aromatic dish you've ever prepared! This isn't just another lamb recipe - it's a culinary journey that will transport you from your kitchen to the finest steakhouses, with a perfectly seared exterior and a juicy, succulent interior that will have your guests begging for your secret.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds lamb shoulder
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove the lamb shoulder from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 425°F (218°C). This high temperature will help create a delicious caramelized exterior on the lamb.
- In a small bowl, mix minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a flavorful marinade.
- Pat the lamb shoulder dry with paper towels to remove excess moisture, which helps achieve a better sear and crust.
- Rub the herb and oil mixture thoroughly over all surfaces of the lamb, ensuring even coverage for maximum flavor penetration.
- Place the lamb on a roasting rack inside a rimmed baking sheet or roasting pan to allow heat to circulate evenly.
- Insert a meat thermometer into the thickest part of the lamb, avoiding fat or bone.
- Roast in the preheated oven for approximately 35-40 minutes, or until the internal temperature reaches 135°F for medium-rare.
- Remove the lamb from the oven and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Slice the lamb against the grain into thin strips for maximum tenderness and serve immediately.
Tips
- • Temperature is key! Always let your lamb rest at room temperature for 30 minutes before cooking to ensure even heat distribution. • Use a meat thermometer to achieve your desired doneness - 135°F for medium-rare is the sweet spot for maximum flavor and tenderness. • Pat the lamb dry before seasoning to help create a beautiful, caramelized crust that locks in all the delicious juices. • Don't rush the resting process after cooking. Those 10-15 minutes are crucial for redistributing the meat's juices, ensuring each slice is incredibly moist. • Slice against the grain to guarantee the most tender and easy-to-chew meat possible. • For an extra flavor boost, let the lamb marinate in the herb mixture for 1-2 hours before cooking if time permits.
Nutrition Facts
Calories: 545kcal
Carbohydrates: 1g
Protein: 40g
Fat: 43g
Saturated Fat: 16g
Cholesterol: 80mg
