Caramelized Lamb Roast with Garlic Butter Rice
I originally made this recipe with a beef roast. My family loved it so much we decided to give it a try with a lamb roast. It did not disappoint! Bonus: it tastes even better the next day.
I absolutely love it when I make something and my WHOLE family loves it. You know what I’m talking about? This is one of those recipes. It takes a little time, but most of that is hands off time.
Caramelized Lamb Roast with Garlic Butter Rice
My kids absolutely love garlic. I find it strange…but I’m happy to oblige. This recipe keeps them happy with lots of garlic!
About this recipe:
You can use whatever lamb roast you have available to you. Leg roast, shank roast, boneless shoulder, you can make it work in this recipe. I used a bone in shoulder myself because that’s what was at the top of the freezer.
Trim off excess fat so it doesn’t make the broth too fatty.
This recipe really shines with fresh herbs. Mix and match depending on what you have. Rosemary, thyme, sage, etc.
No fresh herbs? Sub with dried herbs, about 1/4 of what is called for with fresh herbs.
How to make the lamb roast and rice, step by step:
Start by preheating your oven, then prepare your broth ingredients (shown above).
Mix 2 cups bone broth (you can use lamb, beef or chicken), 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 2 tsp fresh herbs (rosemary or thyme, sub dried if needed), 5 cloves minced garlic, and a pinch of salt and pepper. Set aside while you prepare your roast.
Slice your onion into thin slices and place on the bottom of your dutch oven.
Pat the roast dry, then using a paring knife, cut 8 deep slits into the surface of the roast. Slice the garlic in half lengthwise, then nest into the slits. After that, place your roast on top of the onion slices.
Drizzle the roast with olive oil, salt and pepper. Rub it in, then flip over and repeat on the opposite side.
Add your slices of butter (homemade butter for the win!) and fresh herbs. I used sage here because that is what is blooming in the garden. I love perennials!
Add your broth mixture, put the lid on and roast in the oven for about 1 hour per pound. Try to avoid peeking so you don’t let heat and steam escape.
Garlic Butter Rice
Such simple ingredients for an incredibly flavorful rice!
Slice butter and throw into a pan over medium - medium high heat.
Mince your garlic and add to the butter. Let it toast, stirring occasionally, for as long as it takes to brown and turn fragrant. The butter will foam up, just keep going. Tip: watch closely to avoid burning, burnt garlic doesn’t taste good!
Add rice and let toast while stirring occasionally. Add broth and bring to a boil. Put the lid on, turn the heat down to low and let simmer for 15-18 minutes.
When the rice is finished cooking, remove from the heat but leave the lid on for 5 minutes. Remove the lid and add the butter slices. Replace the lid to let the butter melt. Once melted, use a fork to fluff the rice and stir the butter in.
Finish the lamb roast
Shred the roast and add back to the broth. Turn the broiler on in your oven. Sprinkle brown sugar over the top of the meat and press down slightly so it soaks up a little of the broth.
Broil until the brown sugar begins to caramelize on the meat.
Serve over the garlic butter rice and enjoy!
Frequently asked questions:
Can I use a different size roast? Yes! Just adjust the cooking time to about 1 hour / pound of roast.
Can I use a bone-in roast? Yes! I used a bone in blade roast in the photos above. I prefer a boneless roast myself just for ease of shredding and more meat.
How do I know when the roast is done? It will be fall apart tender and easily pull apart with a fork.
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Caramelized Lamb Roast with Garlic Butter Rice
Buttery, garlicky rice topped with tender lamb roast your whole family will enjoy.
Ingredients
- 3lb lamb roast
- 4 cloves of garlic cut in half lengthwise
- Olive oil
- 1 tbsp salt
- 2 tsp pepper
- 1/2 onion - sliced
- 4 tbsp unsalted butter
- 4 sprigs fresh herbs: sage, rosemary or thyme
- 2 tbsp brown sugar
- 2 cups bone broth (can use lamb, beef or chicken)
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 2 tsp fresh herbs (rosemary or thyme, see note)
- 5 cloves minced garlic
- a pinch of salt and pepper
- 5 tbsp unsalted butter - divided
- 6 cloves minced garlic
- 1.5 cups long grain rice
- 2.25 cups bone broth
- 3/4 tsp salt
Instructions
- Preheat your oven to 325℉.
- Prepare your broth: Mix all the ingredients listed in a bowl and set aside.
- Prepare your roast: Pat dry the lamb roast. Use a paring knife to cut 8 deep slits all over the surface of the roast. Press in the garlic cloves.
- Assemble: Using a dutch oven, place sliced onions on the bottom of the pan. Place your garlic infused roast on top, garlic side down. Drizzle the roast with olive oil, sprinkle half of the salt and pepper and rub into the roast. Flip the roast over (so garlic is facing up) and repeat: drizzle with olive oil, salt and pepper, rub in.
- Add the slices of butter and the fresh herbs to the sides of the pan.
- Pour the broth over the roast, then put the lid on.
- Cook in the oven at 325℉ for about 3 hours or until it is tender.
- Avoid opening the lid or oven door until it is done, otherwise steam and heat will escape.
- About 30 minutes before the roast is finished, start the garlic butter rice.
- In a medium pot with a lid, melt 3 tbsp butter over medium high heat. Add the garlic and cook until lightly browned, watch closely to avoid burning.
- When the garlic is toasted, add the rice and stir to coat with the garlic and butter. Let the rice toast for 2-5 minutes.
- Carefully add the broth and the salt. Bring to a simmer, cover and cook over low heat for 15-18 minutes.
- Remove from heat and let sit for 5 minutes before removing the lid.
- Add the remaining 2 tbsp of butter and fluff the rice with a fork.
- Shred the roast once it is finished and put back in the dutch oven.
- Sprinkle with 2tbsp brown sugar. Ladle a little of the broth over the top of the sugar, then broil until nicely browned. Keep an eye on it so it doesn't burn.
- Serve over the garlic butter rice.
Notes
- You can use whatever size roast you like, just adjust the rest of the ingredients accordingly and plan to cook for approximately 1 hour / pound. You can use bone in or boneless. I prefer boneless but I have used bone in.
- If you don't have fresh herbs just sub for dry, use about 1/4 the amount called for.
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