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Lamb Top Round Roast |
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Lamb Top Round is a difficult cut of meat to find.
We used to get ours from Gristedes in Manhattan, but we can't get them there anymore.
Our newest source is Jamison Farms in Pennsylvania, though they are smaller.
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| Ingredients: |
1.25 lb Lamb Top Round
Garlic powder
Lemon pepper
Adobo [Caution: very salty]
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| Procedures: |
Coat the spices all over the lamb and pat in.
Preheat to 425o.
Roast, uncovered, for 10 minutes.
Reduce heat to 350o and roast until the internal temp is 145o for medium-rare.
Remove the lamb, cover and rest for 15 minutes. [Total time about an hour]
Slice the lamb and serve.
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| Notes: |
2021-01-01: The 3rd of 3 was served with twice-baked potatoes and leftover broccoli puff, and with a bottle of Josh Cellars Red Wine Legacy.
2020-10-30: #2 of 3, served with twice-baked potatoes, a butternut squash and the last of our current supply of Nederburg Pinotage. Excessive Adobo rendered the roast too salty.
2020-10-02: The 1st of another 3. An excellent entree.
2020-08-01: The 3rd of 3. Served with onion pie, grilled pineapple slices and a bottle of Pinotage.
2015-07-25: Lamb Top Round has been returned to our cuisine.
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02/11/2021
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