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Tuesday, March 17, 2015

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.

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