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Herbed Roast Boneless Leg of Lamb
| 1 |
New Zealand Spring Lamb 1 Butterflied Leg, defrosted |
1 |
| 3 |
Cloves Garlic, minced |
3 |
| 1 tsp |
Dried Rosemary |
5 ml |
| 1/2 tsp each |
Dried Thyme, Salt and Pepper |
2 ml |
| 2 tbsp |
Olive Oil |
30 ml |
Place lamb smooth side down on counter. Sprinkle meaty side with garlic, rosemary, thyme and half the salt and pepper. Drizzle with half the oil. Shape into compact roast and tie; sprinkle with remaining salt and pepper. Let sit at room temperature 30 minutes.
In ovenproof skillet, heat remaining oil and brown lamb well all over on medium heat. Transfer pan to pre-heated 325°F (160°C) oven and roast 1 to 1-1/2 hours or until internal temperature is 130°F (54°C).
Let stand 10 minutes before carving and make gravy with defat-ted pan juices.
Yield: 4 to 6 servings.
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