Preheat the oven to 325 F.

Rub oil all over the lamb. In a hot pan sear all sides for a few minutes. Place lamb roast onto into a roasting pan. Or use the same pot you used for searing.

Rub the garlic and rosemary all over the lamb. Set lamb onto a rack or chop up some onion and carrots and place on that instead. (Make sure you drizzle a bit of oil and salt and pepper onto the veggies, if you do that).

Loosely cover the roast with a piece of foil for the first bit — about an hour. Remove the foil and continue to cook another 40 minutes or so, for a medium-rare roast. The internal temperature should read about 135 F.

Make sure you take time for the lamb to rest — at least 15 to 20 minutes. Slice to the thickness of your liking and serve with chimichurri (recipe below).

Note:

Can you tell I’m a huge fan of lamb for this dump? That’s because lamb is wonderfully easy to digest, and easy to find grass-fed. And it’s delicious, of course. Serve with Squash Puree found in Bonus Other section.

This dish definitely serves a family of 4 - 6.

Chimichurri:

Put parsley, mint, garlic, red pepper flakes, olive oil, vinegar and optional lemon juice in a food processor and pulse 15 to 20 times until blended but not completely pureed (best left a bit chunky).

Pour into a bowl and serve with lamb.