Lemon Herb Lamb Loin Roast
Turn lamb into a weeknight treat with this simple technique.
Ingredients
- 2 lb boneless lamb loin roast should be tied into a roll by the butcher, if not, roll and tie tightly with kitchen twine
- juice and zest of one lemon
- 5 sprigs’ worth of thyme leaves
- salt
- freshly ground black pepper
for the baking dish:
- 1-2 tablespoons olive oil
- 3 springs rosemary
- 3 sprigs thyme
- 1 small bunch sage
- 1 lemon, sliced
Instructions
- Preheat oven to 450.
- Sprinkle the lamb with lemon juice, thyme, salt and pepper. Place on a skillet and brown on all sides, about 15-20 minutes. The internal temperature should be around 85-90 at the center of the thickest part.
- Place the baking dish ingredients in a 1 1/2 quart shallow baking dish, with the lemons forming a single layer.
- Top with lamb and roast for 20 minutes or until the internal temperature is 125.
- Allow to sit a couple of minutes and slice.