Ingredients
Scale
- 1 leg or rack of lamb (lamb loin or whole roast preferred)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, juiced
- Optional: meat marinade syringe for infused flavor
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the lamb dry with paper towels and score the surface lightly to help flavors penetrate.
- In a small bowl, mix minced garlic, olive oil, rosemary, thyme, salt, pepper, and lemon juice to create a marinade.
- Rub the herb mixture generously all over the lamb, ensuring even coverage.
- If desired, use a marinade syringe to inject flavorful marinade directly into the meat for extra juiciness.
- Place the lamb in a roasting pan, bones down if applicable.
- Insert into the oven and roast for approximately 20 minutes per pound for medium rare, or until a meat thermometer reaches 135°F (57°C).
- Let the roast rest for 15 minutes before carving to allow juices to redistribute.
Notes
- Allow the lamb to rest before carving for maximum juiciness.
- Use a meat thermometer to ensure perfect doneness.
- Experiment with different herbs like cumin or coriander for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes (for a 4-pound lamb, adjust accordingly)
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice (~150g)
- Calories: 250 Kcal
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg