Herbed Roast Lamb

Name: Herbed Roast Lamb
Yield: 4 servings
Ingredients: 4 large sprigs fresh thyme or 1 tablespoon dried thyme leaves; 4 large sprigs fresh rosemary or 2 tablespoons dried rosemary; 4 pounds boneless leg of lamb; 2 tablespoons olive oil; Kosher salt; Freshly ground black pepper

Be the first to rate this recipe

Ingredients

4 large sprigs fresh thyme or 1 tablespoon dried thyme leaves ⓘ
4 large sprigs fresh rosemary or 2 tablespoons dried rosemary ⓘ
4 pounds boneless leg of lamb ⓘ
2 tablespoons olive oil ⓘ
Kosher salt ⓘ
Freshly ground black pepper ⓘ

Instructions

Tuck the fresh herbs under the roast's strings or rub the dried herbs on the meat. Heat the oil in an ovenproof skillet over medium heat until it shimmers. Add the roast and brown on all sides, about 15 minutes. Heat oven to 375° F. Sprinkle the roast with salt and pepper. Place the skillet in the oven and cook 60 minutes or until an instant-read thermometer registers 125° F (for medium). Remove from oven. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking. Skim the fat from the pan juices and discard. Spoon the pan juices over the sliced meat.

Nutrition & Diet Analysis (per serving)

406 kcal 20% DV

Protein Fat Carbs

Macronutrients

Protein 9.1g 18% DV

Total Fat 32.9g 42% DV

Carbs 27.3g 10% DV

Fiber 13.4g 48% DV

Sugar 0.2g

Electrolytes

Sodium 9723mg 100% DV

Potassium 653.8mg 14% DV

Cholesterol 18.3mg 6% DV

Vitamins & Minerals

Vitamin A 102.8mcg 11% DV

Vitamin C 45.5mg 51% DV

Calcium 299.8mg 23% DV

Iron 9mg 50% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).