Roast Lamb With Lemon and Herbs |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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Moist and flavorful! Vary the fresh herbs to your liking. This is good when you add some sliced potatoes, carrots, and a little extra olive oil for the last hour of roasting. Serve with a green salad, and you’ve got your entire meal ready! Even better than the lamb itself, in my opinion, is gnawing on the bone afterward…heh heh. Ingredients:
4 -5 lbs lamb, roast |
2 tablespoons chopped fresh thyme |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh sage |
1 1/2 teaspoons fresh coarse ground black pepper |
4 large garlic cloves, minced |
1 tablespoon olive oil |
2 large lemons |
coarse sea salt |
Directions:
1. Combine herbs, pepper, garlic, and olive oil in small bowl.
2. Squeeze juice from lemons into another small bowl.
3. Cut lemon shells into quarters and place in roasting pan.
4. Trim excess fat from lamb roast and place on top of lemon shells; make shallow, 3/4-inch-long slashes all over lamb.
5. Pour lemon juice over lamb.
6. Spread herb mixture over lamb and press firmly.
7. Sprinkle generously with sea salt.
8. Roast lamb at 400 for approximately 2-3 hours or until done as desired.
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