Herbed Lamb Loin Roast With Vegetables
Total Time: 2 hrs 15 mins
Preparation Time: 30 mins
Cook Time: 1 hr 45 mins
Ingredients
- Servings: 12
- 8 tablespoons unsalted butter, softened (1 stick)
- 1 tablespoon stone-ground mustard
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh rosemary
- 1 (4 lb) boneless lamb loin roast
- kosher salt
- black pepper
- 6 large yukon gold potatoes, quartered
- 6 carrots, cut into 2-inch pieces
- 6 whole shallots, peeled
Recipe
- 1 preheat oven to 400°.
- 2 stir together the butter, mustard, garlic, thyme, sage, and rosemary in a small bowl.
- 3 dry outside of lamb roast with paper towels, then rub top and sides with the butter mixture.
- 4 season roast with salt and pepper; place buttered side up in a roasting pan.
- 5 pat vegetables dry; scatter vegetables in the roasting pan around the lamb.
- 6 roast meat and vegetables until lamb reaches an internal temperature of 145° on an instant read thermometer, about 1 hour and 45 minutes.
- 7 after cooking roast 50 minutes, stir vegetables to coat with pan drippings.
- 8 if lamb starts to overbrown near end of roasting time, tent it with foil.
No comments:
Post a Comment