Boneless Roast Lamb and Potatoes
Boneless Roast Lamb and Potatoes
INGREDIENTS
4-5 lbs boneless lamb 3 tbsp unsalted butter at room temperature 1 tbsp kosher salt 1 tbsp chopped rosemary 3 garlic cloves in slithers 1 tbsp black pepper from pepper mill Additional ½ tsp black pepper for the top of the roast
DIRECTIONS
Trim fat from meat and wash under cold running water, then pat dry with a paper towel. Make slits at the top and bottom of the meat. Insert slithers of garlic. Mix butter, rosemary, salt, and black pepper together and rub all over the meat. Sprinkle additional pepper over the top of the meat. Place on rack in the baking pan, cover with plastic wrap, and refrigerate for 30 minutes or so. When ready to roast, remove from refrigerator 10 minutes before. Preheat oven to 500 degrees F. For a medium rare roast for 25 minutes, for slightly pink to well-done roast for an additional 7-10 minutes. Remove meat from the oven and cover tightly with foil. Allow to rest at room temperature for about 20 minutes. Make each slice about ½ thickness. I serve this with roast potatoes, string beans and carrots or a simple green salad.
Bonus Recipe: Roast Potatoes
Ingredients ½ teaspoon Kosher salt ½ of a teaspoon of freshly milled black pepper 1 tablespoon olive oil ½ of a red onion cut into squares
Directions:
Preheat the oven at 425 degrees F. Wash and peel potatoes. Make grooves with a fork and scrape down the back of the peeled potatoes.
Sprinkle ½ of a teaspoon of Kosher salt, ½ of a teaspoon of freshly milled black pepper, 1 tablespoon full of olive oil onto potatoes, and ½ of a red onion cut into squares.
Massage these ingredients together.
Cover with foil and bake for 30 mins.
Remove cover. Safely shake the pan and bake for an additional 25 mins.
