Rosemary Garlic Boneless Lamb Roast
Celebrate the season with this gorgeous rosemary and garlic boneless lamb roast! A simple, elegant recipe that will wow your guests!
Servings: 6 people
Calories: 168kcal
Ingredients
- 2-2.5 lbs boneless lamb roast
- 5 garlic cloves crushed
- 2 rosemary sprigs roughly chopped
- zest of one lemon
- 2 tablespoon olive oil use good quality
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 400F/200C
- Combine crushed garlic, rosemary, lemon zest, salt and pepper and olive oil in a small bowl.
- If your lamb is already wrapped, unroll the lamb and place on a clean board.
- Spread half the rosemary marinade on the underside of the lamb.
- Turn the lamb over and repeat the process on the outer side of the lamb.
- Roll the lamb back together, and tie together with butcher's twine (see images in post).
- Place lamb on a rack and place inside a deep baking tray.
- Roast for 60-70 minutes for medium rare roast (or until it reaches around 145F).
- Remove lamb, and cover with foil to rest for 15 minutes.
- Use a sharp knife to carve off the lamb for serving.
Notes
For more information on the cooking process, see the blog post for information and images.
Nutrition
Calories: 168kcal | Carbohydrates: 1g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 447mg | Potassium: 285mg | Vitamin A: 10IU | Vitamin C: 0.7mg | Calcium: 10mg | Iron: 1.8mg
