This recipe is in two parts (technically three!) with the first being Ann’s Lamb Roast recipe, followed by a Lamb and Spaghetti Squash Sauté. You can find our recipe for Spaghetti Squash A La Busiek here and the rest is below.
LAMB ROAST BY ANN BUSIEK
We like this as I can get a good boneless lamb roast for less then steak, and very flavorful. Costco has my favorite meat department. Larger roasts can be cut in half, wrapped tight and stored in the freezer. Just let it thaw overnight inside the fridge (sitting in a pan or glass dish, still wrapped, to protect from any leaks).
Take the defrosted roast and place in an oven safe dish or roasting pan (make sure to remove all wrapping/packaging). A roasting rack is not needed for this, but feel free to use one if you like. A digital meat thermometer, one that you can place a probe in the roast with a readout sitting on the counter, makes things easy.
Before placing the thermometer probe, liberally pour olive oil onto the roast, making sure to get all sides. Season with salt, pepper, and Herbs du Provence (an herb mix you can buy in most markets).
Heat the oven to 350 degrees. Make sure the probe is inserted into the center of the roast, or close enough. Place the roast on the center rack.
The roast is done when the internal temp reaches 135 degrees. This can take roughly 15 minutes per pound. This is medium/medium rare. You can let it go to 140 if you like things a little less rare.
Remove the roast from the oven and let sit on a heat safe surface and rest about 10 minutes before slicing.
Leftovers should be wrapped appropriately and stored in the fridge
LAMB AND SPAGHETTI SQUASH SAUTE
Slice some leftover lamb into bite size pieces.
Place your sauté pan on medium heat (especially if it’s a non stick pan) and drizzle in some olive oil.
When the oil has a chance to heat up, add the cut up lamb (or steak or roast beef) and stir around for a minute or two.
Add some spaghetti squash and continue to stir fry for another 2 minutes.
Plate and enjoy.
To add a little freshness, add some fresh parsley or chives.
- The Freelancer’s Cookbook: Chicken Zucchini Sauté - September 4, 2018
- The Freelancer’s Cookbook: Lamb Roast by Ann Busiek - August 7, 2018
- The Freelancer’s Cookbook: Spaghetti Squash a la Busiek - July 3, 2018