healthier roasted lamb loin

Ingredients

• Servings: 8
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• salt and ground black pepper to taste
• 2 pounds boneless lamb loin roast
• 2 tablespoons olive oil
• 4 medium carrots, split lengthwise and cut into 2-inch pieces
• 1 1/2 pounds red potatoes, quartered
• 2 heads fennel, quartered
• 2 tablespoons olive oil
• 1/2 cup white

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• crush garlic with rosemary, salt, and pepper to make a paste. pierce meat with a sharp knife in several places and press the garlic paste into openings. rub meat with remaining garlic mixture and 2 tablespoons olive oil.
• place the lamb loin into a roasting pan and cook in preheated oven for 45 minutes, basting with pan juices several times. add the carrots, potatoes, and fennel to the pan and drizzle with 2 tablespoons olive oil. season with more salt and pepper. continue to roast until lamb is no longer pink in the center, about 1 1/2 hours. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• remove roast and vegetables to platter. pour into pan, and bring to a boil while scraping browned bits of food off bottom of pan with wooden spoon. serve with pan juices.