Garlic Roast Lamb
A succulent, herb-crusted roast lamb infused with aromatic garlic that delivers restaurant-quality flavor in your own kitchen.
Ingredients
- •1.5 lbs (700g) lamb loin or rack, trimmed
- •6 cloves garlic, thinly sliced
- •2 tablespoons extra virgin olive oil
- •1 tablespoon fresh rosemary, finely chopped
- •1 tablespoon fresh thyme leaves
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and pat the lamb dry with paper towels.
- 2
Using a small sharp knife, make several small incisions across the surface of the lamb and insert the garlic slices into the pockets.
- 3
In a small bowl, whisk together the olive oil, rosemary, thyme, salt, and pepper to create a herb paste.
- 4
Rub the herb paste evenly over all sides of the lamb.
- 5
Place the lamb on a roasting rack set over a baking sheet and roast for 25 to 30 minutes, or until an internal thermometer reads 130°F (54°C) for medium-rare.
- 6
Remove the lamb from the oven, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing against the grain.
💡 Chef tips
- For deeper flavor, marinate the lamb with the garlic and herbs in the refrigerator for up to 4 hours before roasting.
- Always let the meat rest after cooking; this allows the juices to redistribute, ensuring every slice is tender and moist.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and serve cold in salads or sandwiches.
✅ How it should turn out
The finished lamb features a beautifully browned, aromatic crust with tender, juicy pink meat that is deeply savory and perfumed with roasted garlic.