Lamb Recipe

Prepare marinade

In a large bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, ground cumin, smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Whisk until combined.

Marinate meat

Add the lamb pieces to the bowl and toss thoroughly to coat. Massage the marinade into the meat so it penetrates. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

Bring to room temperature

About 30–45 minutes before cooking, remove the marinated lamb from the refrigerator and let it come to room temperature. Preheat the oven to 180°C (350°F).

Sear the lamb

Heat a large ovenproof skillet or roasting pan over medium-high heat. Add 1 tbs olive oil. Working in batches if necessary, sear the lamb pieces on all sides until well-browned, about 2–3 minutes per side. Transfer seared pieces back to the pan (if you used a separate skillet, place lamb in a roasting pan).

Add liquids

Stir together the melted butter, stock and honey (if using). Pour the mixture into the pan around — not over — the lamb so the marinade stays on the meat. The liquid should be enough to come partway up the meat (about 250 ml).

Roast

Place the pan in the preheated oven and roast until the lamb is tender and an instant-read thermometer inserted into the largest pieces reads 63–68°C (145–155°F) for medium-rare to medium, about 25–40 minutes depending on piece size and oven. Every 10–12 minutes, baste the lamb with the pan juices using a spoon to keep it moist and develop glaze. If you prefer well-done, roast longer until desired doneness (internal temp 72°C / 160°F).

Rest

Remove the lamb from the oven and transfer to a cutting board or platter. Tent loosely with foil and rest for 10–12 minutes to let juices redistribute.

Finish sauce

While the lamb rests, place the roasting pan on the stovetop over medium heat (be careful of hot handles). Spoon off excess fat if necessary. Simmer the pan juices for 2–3 minutes to reduce slightly; taste and adjust seasoning. If you want a glossy glaze, whisk in 1 tbs cold butter off-heat at the end.

Carve and serve

Slice larger pieces or transfer smaller pieces whole to a serving platter. Spoon the reduced pan juices over the lamb, sprinkle chopped parsley and serve with lemon wedges for squeezing. Suggested sides: roasted potatoes, couscous, or a green salad.