Herbed Roast Lamb

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preparation
20
minutes
cooking
90
minutes
Serves 4, with leftovers

Ingredients

4
large sprigs fresh thyme or 1 tablespoon dried thyme leaves
4
large sprigs fresh rosemary or 2 tablespoons dried rosemary
4-pound
boneless leg of lamb
2
tablespoons
olive oil
kosher salt
freshly ground black pepper

Directions

  1. Rub the dried herbs on the meat. Heat the oil in an ovenproof skillet over medium heat until it shimmers. Add the roast and brown on all sides, about 15 minutes.
  2. Heat oven to 375° F. Sprinkle the roast with salt and pepper. Place the skillet in the oven and roast for 60 minutes or until an instant-read thermometer registers 125°F (for medium rare) in the center of the roast. Remove from oven.
  3. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking. Skim the fat from the pan juices and discard. Spoon the pan juices over the sliced meat.
Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 406
  • Calcium 17 mg
  • Carbohydrate 0 g
  • Cholesterol 154 mg
  • Fat 24 g
  • Fiber 0 g
  • Iron 3 mg
  • Protein 44 mg
  • Sat Fat 10 g
  • Sodium 112 mg
What does this mean? See Nutrition 101.

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