Mike Garten
We get it— roasted lamb may not be your typical weeknight meal or go-to roast for special occasions. But this roast lamb recipe is just as easy as preparing and roasting a turkey (which you do every year!) or serving up your favorite roast chicken. Plus, lamb’s robust flavor and tender, juicy texture that just can’t be beat. Beef is great, but it won’t shock and awe at your next dinner party the way an impressive (yet easy!) roasted lamb will.
In this recipe, lamb top round (a tender, relatively quick-cooking part of the leg) gets rubbed down with garlic, rosemary, and thyme, then roasted alongside sweet grape tomatoes. The tomatoes break down during cooking and create a kind of saucy side, which begs to be served with any kind of potato recipe to soak up all those juices. It makes a stunning Easter dinner that’s a nice break from year after year of ham, or a perfect, cozy Sunday dinner idea.
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Yields:
6
servings
Total Time:
0
hours
45
mins
lamb top round (1 1/4- to 1 1/2- lbs), trimmed
cloves garlic (4 cloves chopped)
tbsp.
olive oil, divided
Chopped parsley, for sprinkling
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- Heat oven to 400°F. Season lamb with 1 teaspoon salt and ½ teaspoon pepper and place in roasting pan.
- In a small bowl, combine chopped garlic, rosemary, thyme and 1 tablespoon oil. Rub over lamb and roast 10 minutes.
- Toss tomatoes and garlic cloves with remaining tablespoon oil and ¼ teaspoon each salt and pepper. Scatter tomatoes and garlic around lamb and roast until internal temperature of lamb registers 125°F for medium-rare, 15 to 20 minutes more. Transfer lamb to cutting board and let rest at least 10 minutes before slicing. Serve with tomatoes and garlic and sprinkle with parsley if desired.
NUTRITIONAL INFORMATION (per serving): About 320 calories, 22 g fat (8 g saturated), 23 g protein, 480 mg sodium, 12 g carbohydrates, 2 g fiber
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Source : Goodhousekeeping
