4Tbsp
mixed fresh herbs like rosemary, mint, basil
3Tbsp
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.
I liked the directions for the leg of lamb. I will try to do it for Easter Sunday.
- Mary
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Herb-Rubbed Leg of Lamb
PREP TIME5 mins
COOK TIME45 mins
SERVINGS6
INGREDIENTS
3lbs
boneless leg of lamb roast
Sea salt and freshly ground black pepper
2
cloves garlic, sliced
4Tbsp
mixed fresh herbs like rosemary, mint, basil
3Tbsp
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.
