Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
8 servings (serving size: 3 ounces)

This lamb roast is seasoned with just a simple rub of rosemary and garlic; sprinkle the lamb with coarse salt after removing from the oven to really accent the flavors.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Secure roast at 1-inch intervals with heavy string. Rub surface of roast with rosemary and garlic. Place roast on the rack of a broiler pan or roasting pan; insert a meat thermometer into thickest portion of roast. Bake at 450° for 1 hour and 15 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).

Step 3

Sprinkle with salt. Place roast on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of roast will increase 5° upon standing.) Remove string before slicing.

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