Rating: 3 stars
1 Ratings
  • 1 star values: 0
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  • 3 star values: 1
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This large roast is great as a Sunday dinner centerpiece, and the mild seasonings encourage leftovers to blend into a variety of dishes. For a nice accompaniment, toss halved fingerling potatoes with olive oil and sea salt. Place them on the broiler pan with the lamb during the last half-hour of cooking.

Judy Lockhart
Recipe by Cooking Light May 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
17 servings (serving size: about 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 10 ingredients in a food processor; pulse until finely chopped. Place onion mixture and lamb in a large zip-top plastic bag. Seal bag; rub onion mixture into lamb. Marinate in refrigerator for 4 hours to overnight, turning occasionally.

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  • Preheat oven to 450°.

  • Remove lamb from bag; discard marinade. Place lamb on a broiler pan coated with cooking spray. Bake at 450° for 15 minutes. Decrease oven temperature to 350° (do not remove lamb from oven). Bake at 350° for 1 hour and 20 minutes or until a thermometer inserted in thickest portion of the lamb registers 145° (medium-rare). Place lamb on a cutting board. Cover loosely with foil; let stand for 15 minutes.

Nutrition Facts

190 calories; calories from fat 47%; fat 9.9g; saturated fat 4g; mono fat 4.2g; poly fat 0.7g; protein 23.2g; carbohydrates 0.4g; fiber 0.1g; cholesterol 78mg; iron 1.8mg; sodium 74mg; calcium 9mg.
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