Recipe by Cooking Light November 2014


Credit: Whitney Ott, Randy Mayor; Styling: Claire Spollen

Recipe Summary

1 day 3 hrs 45 mins
1 hr 30 mins
Serves 16 (serving size: about 3 ounces lamb, 1/3 cup vegetables, 2 teaspoons herb mixture, and 1 tablespoon jus)


Ingredient Checklist


Instructions Checklist
  • Combine first 8 ingredients in a medium bowl. Add 1 teaspoon salt to spice mixture. Rub spice mixture evenly over lamb. Reroll roast; secure at 1-inch intervals with twine. Wrap in plastic wrap; refrigerate 6 to 24 hours.

  • Preheat oven to 375°.

  • Remove lamb from refrigerator; let stand at room temperature 30 minutes. Place lamb on a wire rack; place rack in a roasting pan. Pour 4 cups water into pan. Roast lamb at 375° for 1 hour and 45 minutes or until thermometer registers 130°. Remove from oven. Let stand at room temperature 20 minutes; cut across grain into thin slices.

  • Place drippings from pan in a small saucepan over high heat; bring to a boil. Cook until reduced to 1 cup.

  • Combine onion and next 5 ingredients (through 1/2 teaspoon pepper) in a small bowl. Stir in 1/2 teaspoon salt.

  • Combine remaining salt, parsnips, and remaining ingredients in a bowl; toss to coat. Serve with lamb. Top lamb with herb mixture; drizzle with jus.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit


Campo, Reno, Nevada

Nutrition Facts

311 calories; fat 16.8g; saturated fat 5.5g; mono fat 8.4g; poly fat 1.4g; protein 30g; carbohydrates 9g; fiber 3g; cholesterol 96mg; iron 3mg; sodium 329mg; calcium 57mg.