Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
60 min. |
75 min. |
12 |
0 |
Herb Roasted Lamb
A spring delight to share on your holiday register or an intimate meal with friends and family. A great source of iron and zinc.
Ingredients:
| 5-6 1/2-pound leg of lamb (trim any fat and have bones removed)
|
| 1/3cup extra virgin olive oil
|
| 3/4 cup mixed chopped fresh herbs,(grab what’s on sale and handy: mint, basil, marjoram, thyme, sage, oregano,etc.
|
| Fully grated and juiced orange
|
| Fully grated and juiced lemon
|
| 6 garlic cloves, minced
|
| 1/2 teaspoon kosher salt
|
| Black pepper to taste
|
| 1 tsp. of red pepper flakes
|
| 1/2 tbsp. of pomegranate molasses |
Instructions:
| 1 | Place lamb on a baking sheet. In a medium bowl, mix oil, pomegranate molasses, herbs, orange zest, lemon zest, and juices, garlic, salt and pepper. With gloves or with bare hands, Rub mixture all over lamb. Cover with a lid or foil and marinate for 2 hours. Room temperature preferred, but you can refrigerate as well, just let the meat come to room temp, before putting in the oven.
|
| 2 | Heat oven to 475 degrees. Remove foil and transfer lamb to oven. Roast until a thermometer reads 120 degrees for rare and 130 degrees for medium rare, about 45 to 60 minutes.
|
| 3 | Let cool completely, then wrap and refrigerate. Bring to room temperature(1.5-2hrs) then slice. Serve with herb garnish and your favorite sides of veggies. |
