Recipe by A Messy Cook
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.
Top Review by Jen T
I used 2 mini roasts of lamb and as I was unsure of what part of the lamb the cuts had come from (I forgot to ask!!) I cooked them at 350'F for the first 30mins then lowered the temp to 250'F for 2hrs then back to 350' for the last 30mins when I added some sliced potatoes. The lamb turned out moist & flavourful. I used an italin mix for the herbs and once mixed with the other ingredients I rubbed over and into the slashes before pouring over the lemon juice. I also added a spoonful of runny honey to the lemon juice. The battery on my camera ran out before I could take a photo of the cooked dish but I did get some before cooking. Thanks for a 'keeper'. :)
- 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 See How It's Made
- 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.