Best Lamb Seasoning Recipe, Holiday Lamb

I’ve done it! I’ve found the most amazing lamb seasoning recipe! These seasoning work for a lamb roast, shanks, ribs, and even lamb chops. It took me a couple times to come up with this recipe. But it’s now deemed official. This mama know’s how to cook tasty lamb!

It’s official because two Sunday’s ago my aunt from out of town was passing through and delighted us with a surprise visit. It was the perfect Sunday for a surprise visitor because I just happened to have beef ribs and a lamb roast slow cooking away in the oven.

When my aunt heard we were having lamb, she said she would love the ribs, but admitted that she hated lamb!

Once it was done, however, she did have take a taste, she said it was just to see if it was “as bad as she remembered”. After her first taste, she remarked “Wow! That’s actually not bad!” After a short pause she announced “That’s the best lamb I’ve ever eaten!”

If I’m not mistaken, I think she went back for a second piece! Even my husband had some and was mildly impressed compared to usual, which is a big deal for him when it comes to lamb meat.

Best Lamb Seasoning Recipe, Holiday Lamb

For that particular Sunday I used a lamb shank, and I cooked it about 2.5 hours on 270°F until the internal temperature reached 150 (a little over medium rare). I’ve found rare to medium rare makes the best lamb IMO.

Here’s the internal temperature guide so you can cook yours how you like it though-just know that for lamb most people like it medium rare!

Medium rare 145 °F
Medium 160 °F
Well done 170 °F

Here’s the seasonings I used for this recipe;

• lamb-whatever cuts you choose
• Juice of 1 and 1/2 lemons
• Fresh lemon peel (I finely grate mine-see below)

• 2 tablespoons Himalayan salt (or less depending on the amount of lamb you have)
• 2 sprigs of fresh rosemary, minced
• 8 cloves of fresh garlic (minced)
• 1 tablespoon olive oil
• 1/2 cup water for the bottom of the roasting pan
• 1/2 cup red wine (I prefer pinot or malbec)
• 1/2 lemon-wedged and saved for after lamb is finished

I mixed the first 7 ingredients together into a nice paste, and I smeared down the entire lamb shank. I placed it in my roasting pan which had the red wine and water in it already. I cooked the lamb on broil for just a few minutes to give it a crust. Then I turned the oven down and I kept it covered for most the roasting time, but I continually basted it with the juices from the bottom of the pan. During the last 30 minutes I took the cover off.

Once the lamb was finished there were some juices in the bottom of the pan, I used them for drizzling over the carved lamb.

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