Since I'm new to the blog thing, I didn't get pictures of the step by step process. Next time I cook it, I will. I was confident it would turn out yummy and decided to start the blog after I cooked it!
First, I covered by 9 1/2 by 11 pan with foil (makes it easier to clean).
Second, I coated the lamb (4.5 lbs) with a very small amount of vegetable oil. I then cut slits all over the roast and put in slivers of garlic and rosemary. Just so happens we have a community garden accross the street and rosemary is the best growing plant! Then I covered it in garlic salt and my favorite seasoning, Cavendars. I'm sure there will be more on that later!
I started cooking the lamb roast a bit later than I had anticiapted to I seared it on all sides for about 3 minutes on Medium/Medium high heat.
I propped the lamb roast up on a rack in my pan, put in 2 cups of beef broth, and cooked the lamb for on 350 degrees for 1 1/2 hours (basically 20 minutes a pound). After we started cutting, I realized I probably should have let it go for about another 20 to 30 minutes. It was a little less done than what I wanted! I'll know for next time.
Here is the 'yumminess' that came out of the oven:
My husband then decided to make a platter of food much like he had eaten when he was in Iraq in 2008. He used tortillas for lack of pita bread and he cooked up some veggies in the pan I seared the lamb. He also made some saffron rice to go with it all.
I made a delicious dinner with some baked potato and the veggies. My husband went to the store and bought me a box of cookies. I'd say dinner was a success!
Here's to more dinner ideas and other fun stuff I do with my family!