Updated Friday, December 23rd, 2005
Total Time: 135
Yield: 6 to 8 servings
Preheat the oven to 350 degrees. If the lamb has been refrigerated, let it sit at room temperature about 30 minutes. Coat a roasting pan with cooking spray. Place the lamb in the pan, then arrange shallots and carrots around it. Season with salt and pepper, then drizzle with olive oil. Scatter any leftover rosemary over the vegetables, then toss to coat. Roast in the lower third of the oven, stirring the vegetables once or twice, until the meat reaches 145 degrees on an instant-read thermometer (for medium rare) or 160� (for medium), about 1-1/2 to 2 hours. Cover loosely with foil and let rest 20 minutes. Remove the strings and carve into 1/2-inch-thick slices for serving.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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