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Lamb Roast
I should find a more generic food icon.
6 lb bone-in lamb leg roast
3 cloves garlic, pressed
Fresh rosemary, guess it was 2 tablespoons chopped.
salt (~1 Tbsp)
fresh ground pepper
olive oil
Preheat oven to 325F. Mix the garlic, rosemary, salt and pepper in a small dish. Rub/coat the roast with olive oil. Massage the seasoning mixture into the roast on all sides. (For this one, I poked a bunch of holes with a paring knife in the fatty side, just to get a bit more of the seasoning to go into the meat.) Place on a roasting pan fat side up. Roast at 325 until the center is up to 145F (for medium to medium rare), approximately 25 minutes per pound. Take out of the oven, let it sit for 10, 15 minutes and the center will go up another 5-7 degrees. Take that into account when timing when to take it out of the oven.
I'm definitely getting a fair bit of use out of those pots of herbs. I think I cut off most of the new growth for tonight's dinner, but there's still plenty of rosemary plant left. I should make something with basil next. While the roast sat, we heated up some of those brown-and-serve yeast rolls and sauteed some green beans in a little olive oil and garlic until crisp-tender.
Too lazy to take pictures before we mauled the roast while carving it. But a little lamb wrapped in a bite or two of roll? Mmm, soooo good.
6 lb bone-in lamb leg roast
3 cloves garlic, pressed
Fresh rosemary, guess it was 2 tablespoons chopped.
salt (~1 Tbsp)
fresh ground pepper
olive oil
Preheat oven to 325F. Mix the garlic, rosemary, salt and pepper in a small dish. Rub/coat the roast with olive oil. Massage the seasoning mixture into the roast on all sides. (For this one, I poked a bunch of holes with a paring knife in the fatty side, just to get a bit more of the seasoning to go into the meat.) Place on a roasting pan fat side up. Roast at 325 until the center is up to 145F (for medium to medium rare), approximately 25 minutes per pound. Take out of the oven, let it sit for 10, 15 minutes and the center will go up another 5-7 degrees. Take that into account when timing when to take it out of the oven.
I'm definitely getting a fair bit of use out of those pots of herbs. I think I cut off most of the new growth for tonight's dinner, but there's still plenty of rosemary plant left. I should make something with basil next. While the roast sat, we heated up some of those brown-and-serve yeast rolls and sauteed some green beans in a little olive oil and garlic until crisp-tender.
Too lazy to take pictures before we mauled the roast while carving it. But a little lamb wrapped in a bite or two of roll? Mmm, soooo good.