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Old 04-29-2017, 11:34 AM
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Default Lamb Roast

Our roast was still partially frozen in the middle and it took longer to do. The herb topping over roasted but the lamb was superb. I neglected to get a picture of the procedure but but it was easy enough.

Leg of Lamb Roast

1 (5-lb.) boneless leg of lamb, rolled and tied
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper, divided
1/4 cup loosely packed fresh rosemary leaves
2/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh thyme leaves
2 shallots, coarsely chopped
6 garlic cloves
1 tablespoon fresh lemon juice
6 tablespoon olive oil

Rub lamb with 2 tsp. salt and 1 tsp. pepper; let stand 1 hour.
Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add parsley and next 4 ingredients, and pulse 4 or 5 times or until finely chopped. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.
Preheat oven to 450°. Bake at 450° for 50 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 125° (rare). Remove lamb from pan; cover loosely with aluminum foil, and let stand 15 minutes before slicing.
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“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
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