Roast Lamb With Lemon and Herbs Recipe #168410
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.
by A Messy Cook
2¾ hours | 45 min prep
SERVES 8 -10
- 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
- Combine herbs, pepper, garlic, and olive oil in small bowl.
- Squeeze juice from lemons into another small bowl.
- Cut lemon shells into quarters and place in roasting pan.
- Trim excess fat from lamb roast and place on top of lemon shells; make shallow, ¾-inch-long slashes all over lamb.
- Pour lemon juice over lamb.
- Spread herb mixture over lamb and press firmly.
- Sprinkle generously with sea salt.
- Roast lamb at 400 for approximately 2-3 hours or until done as desired.
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5 stars