Lamb Roast

This is one of my favorite no fuss meals. The bold flavors of lamb and red wine combined will knock you off your feet, fill your stomach and leave your house smelling wonderful.


*There is no right or wrong with the amount of ingredients that you use in this dish

Boneless lamb roast (trim off the fat and cut meat into chunks, I tie the fat in the mesh bag the lamb comes in and keep it in the roasting dish while cooking)

Roma tomatoes, quartered

Fingerling potatoes, cut in half lenghtwise

1 bag Pearl onions, whole – after you boil for 2 min and pop out of the outside layer

5-6 cloves Garlic, crush the pieces with your knife and toss them in

Rosemary, an entire container from the grocery store, whole

Olive oil, to run it over the top of everything and mix it in before pouring in the wine

1 bottle Red wine (I use Spanish wines for the bold flavors – you will use over half a bottle b/c this is the only liquid you put in)

Kosher salt and pepper, to taste

Cook for  2 hours (covered with foil) at 350. Remove foil and cook for an additional 30-45 minutes.