Lamb in the oven

Name: Lamb in the oven
Total time: 1 h 25 min
Yield: 6
Cuisine: European, Caucasian
Ingredients: Lamb shoulder - 1500 g; Rosemary - 8 g; Thyme / savory - 2 g; Garlic - 25 g; Olive oil - 60 g

Cookinero 27 Apr 2025

3130

Lamb is considered to be a rather fatty meat. In reality, it has almost half as much fat as pork and much less cholesterol. Another pleasant bonus is that lamb has 30% more iron than beef and pork. As you can see, the product is positive from all sides. To make baked lamb juicy, soft and tasty, choose young lamb meat.

How to cook Lamb in the oven

Step 1

Separate the thyme and rosemary leaves from the stems and chop them. Peel and finely chop the garlic.

Step 2

Mix olive oil with garlic, thyme, rosemary, salt and pepper.

Step 3

Rub the lamb with the mixture and leave for 20 minutes. Preheat the oven to 180 °C and prepare the foil.

Step 4

Wrap the lamb in foil and place in a preheated oven for 30 minutes.

Step 5

Remove the foil and bake for another 30 minutes.

Lamb in the oven - FAQ About Ingredients, Baking Time and Storage

Can I use dried herbs instead of fresh thyme and rosemary?

Yes, you can substitute dried herbs, but use half the amount since dried herbs are more concentrated. For this recipe, 1 teaspoon each of dried thyme and rosemary should suffice.

How should I store leftover cooked lamb, and how long will it last?

Store leftover lamb in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave before serving.

Is there a way to make this recipe vegetarian?

For a vegetarian version, replace the lamb with thick slices of eggplant or portobello mushrooms. Marinate and roast them similarly, adjusting cooking time as needed (usually 20-25 minutes total).

Can I cook this dish ahead and reheat it later?

Yes, you can prepare the lamb in advance, refrigerate it, and reheat in a 160°C oven for 15-20 minutes until warmed through. Cover with foil to prevent drying out.

What side dishes pair well with oven-roasted lamb?

Classic pairings include roasted potatoes, steamed green beans, or a fresh salad. Mint sauce or a yogurt-based dip also complements the flavors well.

How can I adjust the cooking time for a larger or smaller piece of lamb?

For larger cuts, extend cooking time by 10-15 minutes per 500g. For smaller portions, reduce time proportionally, checking for doneness with a meat thermometer (internal temp should reach 60-65°C for medium).

Can I freeze the cooked lamb, and how should I reheat it?

Yes, freeze cooked lamb in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat in a 160°C oven, covered with foil, until hot throughout.

What can I use instead of olive oil in the marinade?

Avocado oil or melted butter work well as substitutes. For a lighter option, use vegetable or sunflower oil, though they may impart less flavor.

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