Lamb top round is probably not one of the traditional cuts you've grown up with, but it's likely to become your favorite once you've tried it. The top round cut was created to meet the demand for a compact and affordable cut of lamb. It's cut from the lamb's hindquarters. It's for those occasions when you don't want to invest in a rack or whole leg. It usually takes about an hour to cook, which makes the top round a practical choice for busy weeknights.
Heat a heavy skillet until it smells of hot metal, almost hot enough to start smoking. Place the top round in the skillet fat side down. Sear the protective layer of fat until lightly browned and then turn the lamb roast and brown each of the other sides.
Remove the lamb to a cutting board. Season it liberally with salt and pepper on all sides, about 1 or 2 teaspoons of each. If you wish, you can also rub the roast with additional flavorings, such as 3 cloves of minced garlic, 2 tablespoons of Dijon mustard or 1 tablespoon of minced rosemary.
Preheat your oven to 400 degrees Fahrenheit. Transfer the lamb roast to the rack in your roasting pan.
Roast the lamb for 40 to 45 minutes until its internal temperature reads 135 degrees Fahrenheit on a meat thermometer. Remove the roast from your oven.
Cover the roast loosely by draping a sheet of aluminum foil over it, and let it rest for 10 to 15 minutes before carving. Its temperature will continue to rise to the recommended final temperature of 145 degrees Fahrenheit during the resting time.
This roast is small enough to butterfly and cook on your grill or under a broiler. It also makes tender and flavorful kebabs. Alternatively, slice it into thick steaks and grill them rather than cooking the whole roast.