FreshDirect is excited to bring you this hard-to-find boneless lamb roast. Learn how to cook one in the oven with our easy-to-follow recipe!

Our boneless lamb roast has all the tenderness and mild flavor of our loin chops, but comes as a beautifully tied boneless roast. This is what is more commonly known as a loin saddle roast, with the loin and the tenderloin wrapped in fat. You can either roast it like a traditional roast, or cut it into boneless lamb loin chops and cook in a pan.

Try our super quick and easy recipe that works equally as well for a weeknight meal or a holiday feast. If you are looking for a different or less expensive version of the holiday lamb roast, this is the perfect cut!

What You’ll Need:
Pastured lamb loin Roast
1 tbsp olive oil
1 tbsp unsalted butter
Juice from 1 lemon
3 sprigs rosemary, finely chopped

What To Do:
Preheat oven to 500 degrees.

Season the lamb roast with salt and pepper, then rub with the olive oil, butter, rosemary, and lemon juice. Place the lamb on a sheet pan lined with parchment paper and roast for 10 minutes, then reduce heat to 375 degrees and cook for another 15-20 minutes and check temperature. When the lamb hits around 130-135 degrees, pull it out and let it rest for 10 minutes; it will continue to cook from the residual heat. Check the internal temperature again before serving – it should register 135-145 degrees for a medium-well cooked roast.