Spring Grass-Fed Lamb Roast with Garlic and Rosemary
April 14, 2025 • 0 comments
At Brookhaven Farms, spring awakens our Virginia Farm, where our grass-fed lambs graze on pastures we’ve nurtured without chemicals, healing the soil with every step. This Spring Grass-Fed Lamb Roast with Garlic and Rosemary brings that farm-fresh strength to your Easter table—or any spring meal. Raised regeneratively, this lamb is lean, flavorful, and packed with nutrients like zinc and B vitamins, supporting a farm that gives back to the earth. It’s a simple, hearty dish that lets the season’s renewal shine through every tender bite.
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (3 -4 lbs) Brookhaven Farms's Grass-fed whole leg of lamb Roast
- (2 TBS) olive oil
- (3) cloves garlic, minced
- (1 TBS) fresh rosemary, finely chopped
- (1 TSP) fresh thyme, chopped
- (1 TSP) Salt
- (1/2 tsp) black pepper
- (1 Cup) chicken or beef broth
- (1 lbs) baby potatoes, halved
- (2 Whole) carrots, peeled and cut into 2-inch pieces
- (1) onion, quartered
- Optional: 1 lemon, zested (for a bright spring touch)
Directions
Instructions:
- Prep the Lamb: Preheat your oven to 325°F. Pat the lamb roast dry with paper towels—this helps it brown better. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper to form a paste. If using lemon zest, add it to the mix for a fresh spring note. Rub the paste evenly over the lamb, pressing it into the meat to lock in flavor. Let it sit at room temperature for 30 minutes to absorb the seasoning.
- Sear for Flavor: Heat a large Dutch oven or oven-safe skillet over medium-high heat. Add a drizzle of olive oil if needed, then place the lamb fat-side down. Sear for 4-5 minutes per side until golden brown—this step adds depth to the flavor. Remove the lamb and set it aside.
- Build the Base: In the same pot, add the broth, scraping up any browned bits from the bottom—these are flavor gold. Arrange the baby potatoes, carrots, and onion in an even layer in the pot. These spring veggies will soak up the lamb’s juices as it roasts, tying the dish to the season.
- Roast Slow and Low: Place the lamb on top of the vegetables, fat-side up. Cover the pot with a lid or foil—this keeps the moisture in for a tender roast. Transfer to the oven and roast for 3-4 hours, or until the internal temperature reaches 135°F for medium-rare (or 145°F for medium). Grass-fed lamb is leaner, so low and slow prevents drying out.
- Rest and Serve: Remove the lamb from the oven and let it rest, covered, for 15 minutes—this lets the juices settle for a tender, juicy result. Transfer the lamb to a cutting board, slice against the grain, and arrange on a platter with the roasted vegetables. Spoon some of the pan juices over the top for extra flavor. Serve warm, perfect for your Easter table or a spring gathering.
Serving Suggestions:
- Pair with a spring salad—think mixed greens, radishes, and a lemon vinaigrette—to balance the richness of the lamb.
- Add a side of roasted asparagus or steamed peas for more seasonal flair.
- Serve with a glass of light red wine, like Pinot Noir, or a crisp white, like Sauvignon Blanc, to complement the lamb’s earthy flavor.
Storage Tips:
- Leftovers: Store in an airtight container in the fridge for up to 4 days—perfect for sandwiches or salads.
- Freezing: Freeze sliced lamb and veggies in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating.
- Reheating: Warm in a 300°F oven with a splash of broth to keep it moist, about 15-20 minutes.
