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Juicy Easy Roast Lamb

Recipe by Paloma Colás on InstagramAdded 9 November 2026.

30 minutes to prep, 2 hours to cook. A succulent, hassle‑free roast lamb prepared in a parchment packet that stays juicy and flavorful. The aromatic sauce of thyme, peppercorns, garam masala, and balsamic‑lemon notes infuses the meat, while the final high‑heat finish gives a beautiful golden crust. Perfect for festive gatherings and easy to store for later meals.

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Method

  1. Cook all sauce ingredients together for 10 minutes, then strain and set the sauce aside.

  2. Lay two overlapping sheets of aluminum foil and place a sheet of parchment paper on top; put a lamb shoulder or leg in the centre and pour four tablespoons of the sauce over it, reserving any remaining sauce.

  3. Seal the parchment packet with the closure facing up, then wrap the foil around the packet, also with the closure up. Repeat for the second piece of lamb.

  4. Preheat the oven to 350°F (top and bottom heat, no fan) and bake the shoulder for 75 minutes and the leg for 90 minutes, using the gelatinized sauce inside the packets.

  5. After baking, you may finish browning them, refrigerate up to four days, or freeze for up to a month (wrap tightly in film and a zip‑lock bag).

  6. For the final serving, re‑heat the lamb 35 minutes before serving: bake at 425°F for 30 minutes if the packet was refrigerated, or 20 minutes if it is fresh, then broil on high for five minutes or until the surface is golden.

Tips while you cook

Strain the sauce before using
After simmering the sauce ingredients for 10 minutes, strain it and set the sauce aside before assembling the packets.
Seal the packet with the closure up
When wrapping the lamb in parchment and foil, place the packet closure facing up.
Preheat oven before baking
Set the oven to 180 °C (top and bottom heat, no fan) before placing the sealed lamb packets for baking.
Adjust reheating time for refrigerated lamb
Re‑heat refrigerated lamb packets at 220 °C for 30 minutes, then broil 5 minutes; fresh packets need only 20 minutes before broiling.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Paloma Colás’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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