PUBLISHED 11/19/2019
This Lamb roast is so easy it can be dinner any night of the week. It is Perfectly Imperfect to serve with anything you like…rice, potatoes, gravy, jus, chimichurri, or shallots and goat cheese like I did. There is 0 prep time if you can get a loin already tied, or have the butcher do it for you!!
PREP TIME: 5 minutes
COOK TIME: 35-40 minutes
SERVINGS: 4
ingredients
- 2 lb Boneless Lamb Loin (split lengthwise, rolled, and tied)*
- 2 Rosemary sprigs
- 4 Garlic cloves
- 2 TBSP Avocado Oil**
- Salt and Pepper to taste
*I bought my Lamb already rolled and tied, but if you buy it a whole loin, ask the butcher to do that step for you.
**Avocado Oil is a high-heat oil like Canola or Vegetable, but a healthier option. However, use what you have on hand.
instructions
- Set the loin out on the counter. Generously cover over all sides with Kosher salt and let rest for at least 30 minutes while it comes to room temperature.
- Preheat your oven to 400 degrees.
- Stuff the loin with the Rosemary and Garlic. Crack Pepper over all sides of the loin as well.
- Heat Oil in a large, oven-safe pan over high heat. Brown all sides of the Lamb, 1-2 minutes per side.
- Transfer the pan to the oven. Roast for 20-25 minutes for med-rare. *Use a meat thermometer if you have one to get the roast to your desired doneness.
- Let the roast rest for 10 minutes before slicing.
- Serve and ENJOY!!
I served my roast with goat cheese slices and my Maple Cider Shallots and a side of Asparagus.
NOTE: If you slice the roast and it is underdone, do not fret! Re-heat your pan over high heat with a little more oil and saute the lamb slices (1-2 minutes per side) and they will be perfect!!
Did you try this recipe? Please share any comments or suggestions below!!
