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Garlic-Studded Roast Lamb

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By Dan Dascalescu
Published: June 12, 2016

Garlic-studded roast lamb. Serve with a side of baked potatoes.

This is a traditional Romanian lamb recipe, with the subtle taste of garlic deeply permeating the meat. It is customarily prepared for Easter, but can be enjoyed year-round. For best results, stud the meat a day in advance.

Prepare the meat by washing and removing the silverskin.
Prepare the garlic.
Insert slivers of garlic into the meat; the deeper the better.
Cut the tomatoes.
The garlic lamb roast is ready for baking.

(3 reviews)

Prep time: 30 min

Cook time: 1 hour 45 minutes

Total time: 2 hours 15 minutes

Yield: 4 servings
Calories per serving: 500 kcal
Fat per serving: 30g
Carbs: 5g
Protein: 60g


  • Lamb meat: 4lbs / 1.8kg
  • Garlic: 4 cloves, halved
  • Rosemary: 1 sprig, minced
  • Olive oil: 2 tbsp
  • Carrot: 1
  • Tomatoes: 3, chopped
  • Lemon: 1
  • Dry white wine: 1 cup
  • Paprika: 1 tbsp
  • Peppercorns and salt to taste


  1. Heat oven to 350F / 180C.
  2. Prepare the meat by washing and removing the silverskin.
  3. Peel and cut each garlic clove into several slices.
  4. Make incisions in the meat and insert the garlic slices. (For the most delicious results, perform this step the day before cooking and leave overnight in the refrigerator. Don't start the oven though. :)
  5. Place lamb in baking dish, drizzle with olive oil, and add wine.
  6. Add chopped tomatoes and carrot.
  7. Cut lemon into quarters, remove seeds, squeeze juice over meat and leave wedges among the meat pieces.
  8. Finely mince rosemary and sprinkle over lamb, along with paprika, salt and peppercorns to taste.
  9. Roast for approximately 1 hr 45 mins, turning the lamb halfway through.



Words cannot express how delicious this tastes!

Positive Patrick

Not bad but prep is laborious

Tastes really good, but cutting the silverskin takes a while. Try asking your butcher if they can do it, since they have specialized tools and skills!

Negative Nancy

Unexpected side effects

After taking it out of the oven, I left this dish to cool off next to my pet lizard, unfortunately now he's 350ft tall now and is currently destroying Tokyo, Japan.

Lawrence Gonzalez

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