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Garlic Rosemary Colorado Lamb Loin

Fresh colorado lamb roast soaked in a marinade of honey & herbs, and roasted to perfection



makes 6 to 8 servings

  • 2 cups honey
  • 2 cups olive oil
  • 6 cloves garlic, crushed
  • 1 tablespoon chopped fresh rosemary
  • 1 2-to-3 pound boneless Colorado lamb loin roast (double loin, tied)
  • Kosher salt and ground black pepper
  • Rosemary potatoes and carrots

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Cooking Steps

  1. For the marinade, in a large bowl whisk together the honey, oil, garlic, and Rosemary.
  2. Place the lamb in a resealable bag and set in a shallow bowl. Pour marinade over meat. Seal bag. Marinate in the refrigerator for 4 hours, turning occasionally.
  3. Drain lamb; discard marinade. Season meat with salt and pepper. Place medium-hot coals around a drip pain. Test for medium heat above pan. Place lamb on the grill rack over drip pan. Cover and grill for 45 minutes to 1 hour or until an instant-read thermometer inserted in the thickest part of the rast reads 135°F. Remove meat from the grill. Cover meat with foil; let stand for 15 minutes.
  4. To serve, slice lamb and serve with rosemary potatoes and carrots.
  5. Rosemary potatoes and carrots: preheat oven to 350°F. Place 5 quartered small red potatoes and 2 cups peeled baby carrots in a baking dish. Add 1 tablespoon each: chopped garlic, chopped shallot, chopped fresh rosemary, and chopped fresh time. Dot vegetables with 3 tablespoons butter. Bake in oven for 20 to 30 minutes or until vegetables are tender.


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