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Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2002

Gallery

Credit: Jen Causey; Food Styling: Ali Ramee; Prop Styling: Missie Crawford

Recipe Summary

Yield:
8 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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).

  • 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.

Nutrition Facts

165 calories; calories from fat 36%; fat 6.6g; saturated fat 2.4g; mono fat 2.9g; poly fat 0.4g; protein 24.2g; carbohydrates 0.5g; cholesterol 76mg; iron 1.9mg; sodium 293mg; calcium 12mg.
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