Spring is in full swing, and we hope you’re enjoying the warmer weather and beautiful blooms as much as we are! With Easter and Passover coming up, you may be planning your menu for get-togethers with family or friends. If so, we’re sharing this recipe with you in mind!
If you’re looking for a healthy but show-stopping centerpiece for your holiday gathering, we’ve got you covered. Our Herb Crusted Lamb Roast is perfect for your Passover or Easter dinner. Lamb is a cleanse-friendly alternative to beef or ham, plus the fresh herbs make it packed with rich flavor. Lamb is also a nutrient-dense meat; it’s a great source of protein, healthy fats, and iron. It’s also rich in essential B vitamins like B12 and B6, which promote a healthy nervous system, and zinc, which supports a healthy immune response.
We hope you enjoy this yummy lamb recipe! If you have another holiday favorite you’d like us to give a Conscious Cleanse makeover, let us know in the comments! We love hearing from you!
With love and springtime joy,
Jo & Jules
Herb Crusted Lamb Roast
Yield: 8-10 servings
Ingredients:
- 1 (4-5) pound boneless lamb roast, tied up with string
- 8 cloves garlic, peeled
- ¼ cup fresh mint
- 1 small bunch flat leaf parsley
- 4 TB. fresh rosemary
- 2 TB. lemon zest
- 1 tsp. sea salt
- 1 tsp. freshly ground pepper
- ¼ cup olive oil
Instructions:
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
In a food processor fitted with the S-blade add garlic, mint, parsley, rosemary, lemon zest, sea salt, pepper, and oil. Process until finely chopped. Season the lamb roast with a small amount of sea salt and pepper on all sides. Thoroughly coat the top and sides of the lamb with the herb mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Place the lamb in the bottom of a large roasting pan. Roast in the middle of the oven for 1 ¼ to 1 ½ hours, or until the internal temperature of the lamb is 135 degrees F (rare) or 145 degrees F (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes before slicing. Garnish with rosemary sprigs and lemon wedges if desired.
