Recipe by MyRecipes May 2006

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Recipe Summary test

prep:
15 mins
cook:
2 hrs
stand:
15 mins
total:
2 hrs 30 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. In a large, heavy roasting pan, toss together onion, 1 Tbsp. olive oil and garlic. Top with parsley, rosemary sprigs and thyme sprigs. Place lamb on herb sprigs. In a small bowl, mix together remaining 2 Tbsp. oil, chopped rosemary and chopped thyme; season with salt and pepper. Coat lamb with mixture.

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  • Roast lamb for 15 minutes; reduce oven temperature to 350°F and roast, basting every 15 minutes, until a meat thermometer inserted in thickest part of meat away from bone registers 145°F for medium-rare, 1 hour and 15 minutes to 2 hours.

  • Make mint sauce: Coarsely chop mint. Transfer to a bowl and stir in vinegar.

  • Let lamb rest, covered with foil, for 15 minutes. Carve lamb and serve with mint sauce.

Nutrition Facts

502 calories; fat 19g; saturated fat 6g; protein 71g; carbohydrates 4g; fiber 1g; cholesterol 218mg; sodium 688mg.
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