Rosemary Roast Lamb

1. 1

   Combine first 6 ingredients in a small bowl.

2. 2

   Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.

3. 3

   Meanwhile, preheat oven to 400u00b0. Uncover lamb, and sprinkle with salt and pepper.

4. 4

   Bake at 400u00b0 for 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 145u00b0 (medium rare). Let stand 30 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.