Herb-Rubbed Leg of Lamb | Dorothy Lane Market

Herb-Rubbed Leg of Lamb

PREP TIME 5 mins
COOK TIME 45 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 lbs boneless leg of lamb roast
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, sliced
  • 4 Tbsp mixed fresh herbs like rosemary, mint, basil
  • 3 Tbsp DLM Pure Olive Oil

INSTRUCTIONS

1
Preheat oven to 425ºF.
2
Leave the netting around the lamb intact as it help keeps the roast shape while cooking. Generously season roast all over with salt and pepper. Set aside.
3
Finely chop the herbs and thinly slice the garlic cloves. Mix the chopped herbs and sliced garlic with 1 Tbsp of olive oil and tuck that mixture into every nook and cranny of the roast through the netting.
4
Place on a foil lined roasting pan and drizzle with some of the remaining olive oil.
5
Roast in oven until thermometer reads 125-130ºF for medium rare (start checking when lamb has been in over for 30 minutes).
6
Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests. Slice lamb into 1/4-inch thick slices for serving.

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Herb-Rubbed Leg of Lamb

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 45 mins
SERVINGS 6

INGREDIENTS

  • 3 lbs boneless leg of lamb roast
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, sliced
  • 4 Tbsp mixed fresh herbs like rosemary, mint, basil
  • 3 Tbsp DLM Pure Olive Oil

INSTRUCTIONS

1
Preheat oven to 425ºF.
2
Leave the netting around the lamb intact as it help keeps the roast shape while cooking. Generously season roast all over with salt and pepper. Set aside.
3
Finely chop the herbs and thinly slice the garlic cloves. Mix the chopped herbs and sliced garlic with 1 Tbsp of olive oil and tuck that mixture into every nook and cranny of the roast through the netting.
4
Place on a foil lined roasting pan and drizzle with some of the remaining olive oil.
5
Roast in oven until thermometer reads 125-130ºF for medium rare (start checking when lamb has been in over for 30 minutes).
6
Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests. Slice lamb into 1/4-inch thick slices for serving.

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