ROAST LAMB WITH LEMON AND HERBS
Moist and flavorful! Vary the fresh herbs to your liking. This is good when you add some sliced potatoes, carrots, and a little extra olive oil for the last hour of roasting. Serve with a green salad, and you've got your entire meal ready! Even better than the lamb itself, in my opinion, is gnawing on the bone afterward...heh heh.
Provided by A Messy Cook
Categories Lamb/Sheep
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine herbs, pepper, garlic, and olive oil in small bowl.
- Squeeze juice from lemons into another small bowl.
- Cut lemon shells into quarters and place in roasting pan.
- Trim excess fat from lamb roast and place on top of lemon shells; make shallow, ¾-inch-long slashes all over lamb.
- Pour lemon juice over lamb.
- Spread herb mixture over lamb and press firmly.
- Sprinkle generously with sea salt.
- Roast lamb at 400 for approximately 2-3 hours or until done as desired.
Nutrition Facts : Calories 364.4, Fat 24.4, SaturatedFat 9.6, Cholesterol 120, Sodium 91.5, Carbohydrate 4.1, Fiber 1.6, Protein 32.4
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