Roast Lamb With Lemon and Herbs
photo by Jen T
- Ready In:
- 2hrs 45mins
- Ingredients:
- 9
- Serves:
-
8-10
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
- 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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Reviews
-
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'. :)
RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.