When I think Greek, I think roast lamb. Paleo Greek Roasted Lamb. I also think: Ouzo, white sand beaches, rich culture, thousands of years of history, and soccer. I have a thing for soccer players, and men that are tall, dark and handsome. I know, who is really into that kind of thing? Me. I am. I also like beards. At 14 I found the only boy in my high school that could grow a beard to have a crush on. (He was older for the record; a senior when I was a freshman. Not a 13-year-old that could grow a full beard.)
I can’t claim to being a soccer fan, but I will be watching some World Cup here and there. And praying for the customary goal celebration of ripping your shirt off, or over your head, and running around the field. There was a link going around Facebook, the 30 Hottest Bearded Men of the World Cup. I should probably share my “man candy”. I scrolled thru and it suddenly got quite warm; I was uncomfortable in my pants and having a hard time breathing. Full on Lady-boner. My goodness these men are gorgeous. Why am I going on about it now? Greece is in the World Cup! With my affinity for tall dark and handsome bearded men, I hope they do well, and take off their shirts LOTS for goal celebrations. And of course if they lose, I’ll cheer for Italy, or Argentina… oh who am I kidding, lots of goals for everyone!! I hope every soccer match goes into double digit goals. Also I have book-marked this link- so I could share it with you, obviously….
This Paleo Greek Roasted Lamb is juicy, tender, yet meaty, and deeply satisfying. Sigh Just like those soccer players. I need to get out more… and maybe have a cold shower.
See all of our Paleo Greek Weeks recipes here.
- 4 lbs boneless lamb roast
- 3 cloves garlic minced
- ½ cup lemon juice
- 4 sprigs fresh rosemary
- ¼ cup olive oil
- Combine ingredients, let sit covered overnight.
- Preheat oven to 325 F.
- Pull meat from fridge and let rest approx 30 min at room temperature.
- Place on roasting rack fat side up. I don't trim the fat off, because fat is flavor, and it helps the meat self baste.
- I recommend using a meat thermometer to check for doneness: Medium-rare (internal temperature 145°F); Medium (160°F); Well Done (170°F). ***Note: Remove the meat from the oven when it reaches 5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands.
- Make sure to let the meat rest a few minutes before serving, it gives you time to take some pictures to post on our Instagram! But more importantly it allows the moisture to remain in the roast.
1. Use a meat thermometer
2. Press meat with tongs: Rare gives under pressure, soft and springy;
Medium is slightly firmer, like pressing on the spot on your hand between the thumb and index finger; Well done is firm. You learn with experience, but because of the cost on lamb, a meat thermometer may be a good investment.