Roast lamb in the oven with thyme and piquillos

Rôti d

Rôti d'agneau aux piquillos

Lamb roast with piquillos

Since I live in the south west of France, I use a lot of piquillos in my kitchen. I always have a jar of them in my closet and it’s super useful to customize a dish. It goes with a lot of things: In pasta, rice, meat like here. It’s the little extra thing that changes everything. I can find it in any supermarket, either canned or in glass jars. I refer you to my article here on piquillos if you want to know more.

As I’m quite a bit on the go at the moment, I don’t have much time to prepare meals and do the shopping. So, to make a nice little roast lamb more gourmet, I took my secret weapon out of my closet 🙂

For 4 persons

  • 1 small roast of
  • lamb

  • 150 g of pimento del

  • piquillos
  • 12 spoon to cumin coffee

  • 3 sprigs of thyme

  • 1 sprig of garlic

  • 1 pinch of salt

1 pinch of pepper

Place the roast lamb in an ovenproof dish. Mix the cumin, salt and pepper together, and with your hands coat the roast on all sides. Surround it with the drained piquillos and sprinkle with washed and dried thyme.

Place in a preheated oven at 190°C for 30 minutes of cooking time.

Remove from the oven, cut the roast, sprinkle with washed and chopped garlic and set aside.

  • Well done: 20 to 25 minutes of cooking time per pound.

Enjoy your meal!

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