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–+ servings
Ebonie Garnica

Mustard and Rosemary Lamb Roast for Full GAPS

A tied boneless lamb roast coated with rosemary and plain mustard, marinated in the refrigerator, browned under the broiler, and finished at 350°F before resting and slicing.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Marinating And Rest (4 hours + 5 minutes) 4 hours 5 minutes
Total Time 5 hours 15 minutes
Servings: 8 servings (approximate)
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 5 pounds boneless leg of lamb tied as a roast; use comparable roasts when scaling rather than one oversized joint
  • 3 tablespoons dried rosemary finely ground; pure single ingredient
  • 1/4 - 1/2 cup plain prepared mustard start with the lower amount; use more within the range for thicker coating
  • 1 tablespoon mustard powder pure single ingredient
  • natural salt to taste
  • black pepper to taste

Equipment

  • Mixing bowl and coating spoon
  • Measuring cups and spoons
  • Covered refrigerator dish
  • Large broiler-safe cast-iron pan
  • Sturdy tongs or meat forks
  • Food thermometer
  • Carving knife and cutting board
  • Heat-safe pan support

Method
 

  1. Mix the ground rosemary, prepared mustard, mustard powder, salt, and pepper into a spreadable paste. Start at the lower prepared-mustard amount and use more within its displayed range for a thicker coating. Spread over the exposed surfaces of the tied boneless leg.
  2. Cover and refrigerate the coated lamb for at least four hours or overnight. Keep the marinating lamb in the refrigerator, not on the counter.
  3. Set the oven to broil. Place the roast in a large broiler-safe cast-iron pan that supports the entire joint. Broil the first side for about five minutes, watching for browned rather than blackened coating. Turn with sturdy tools and brown the other side, roughly another five minutes as needed. Follow the pan and oven rack/heat limits.
  4. Change the oven setting to 350°F. Start checking the center after about 50 minutes of roasting. Place a food thermometer in the thickest middle, away from large fat pockets. Continue roasting until 145°F before removing from the oven; a thick roast may take longer. Browning outside does not establish the center temperature.
  5. Rest at least five minutes on a heat-safe support, remove kitchen twine, and slice across the grain. Serve the browned coating and softened fat with the meat. Refrigerate leftovers promptly in covered portions with pan juices.

Notes

Cut: Use a tied boneless leg for this sliced roast. A shoulder intended for a long fork-tender braise does not use this timing.
Mustard: The linked Eden Organic Brown Mustard lists mustard seed, apple cider vinegar, water, and sea salt. Use plain mustard without added sugar or starch. The lower displayed amount starts the coating; the upper amount makes it thicker. Prepared mustard and mustard powder are not interchangeable by volume.
Time: Minimum planning estimate: 10 minutes preparation + 4 hours refrigerated marinating + about 60 minutes cooking + 5 minutes rest = 5 hours 15 minutes. Cooking estimates allow about 5 minutes broiling each side and 50 minutes to the first roasting check. Continue at 350°F until the center reaches 145°F, then rest at least 5 minutes. Allow extra oven time when needed, or longer marinating overnight.
Yield: Approximately eight servings from a five-pound boneless roast; portion size and cooking loss vary. This is an estimate, not a measured finished weight.
GAPS: Full GAPS after roasted meat and the selected seasonings are introduced. Dairy-free and egg-free, with no added sugar or starch. The plant coating makes this unsuitable for No-Plant; it is not assigned to an Intro stage.
Storage: Refrigerate promptly, covered, with pan juices. Freeze in meal-sized portions and thaw in the refrigerator. Reheat a covered portion gently without drying the edges.
Scaling: For 2×, double the ingredient amounts and use two comparable roasts with adequate pan room. Check each center separately. Do not assume a single much larger roast has the same cooking time.

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