Herbed Roast Lamb

Real Simple
4 servings plus leftovers


+ Add To Shopping List
4 large sprigs fresh thyme or 1 tablespoon dried thyme leaves
4 large sprigs fresh rosemary or 2 tablespoons dried rosemary
4 pounds boneless leg of lamb
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper


Tuck the fresh herbs under the roast's strings or 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. Heat oven to 375° F. Sprinkle the roast with salt and pepper. Place the skillet in the oven and cook 60 minutes or until an instant-read thermometer registers 125° F (for medium). Remove from oven. 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.

Created date

October 2003

Nutritional Information

Calcium 17 mg
Calories 406
Caloriesfromfat 1 %
Carbohydrate 0 g
Cholesterol 154 mg
Fat 24 g
Fiber 0 g
Iron 3 mg
Protein 44 mg
Satfat 10 g
Sodium 112 mg