Preparation:
Sprinkle meaty side of lamb with garlic, rosemary, thyme and half the salt and pepper. Drizzle with half the olive oil. Shape into a roast and tie. Sprinkle with remaining salt and pepper. Let sit at room temperature for 30 minutes. In oven proof skillet, heat remaining oil and brown lamb on all sides over medium heat. Transfer pan to pre-heated 325F oven and roast 1 to 1-1/2 hours (or until internal temperature is 130F). Let stand for 10 minutes before carving and make gravy with defatted pan juices. Serve with mint sauce, green peas, roasted potatoes, pumpkin, parsnips, - or whatever you like. |
