Roast loin of lamb with rosemary and oregano recipe
ingredients
1.4 kg (3 lb) loin of lamb, chined
1 — 2 fat garlic cloves, slivered
5 ml (1 tsp) dried rosemary, crushed
2.5 ml (1/2 tsp) dried oregano
juice of 1 lemon
75 g (3 oz) softened butter
pinch of freshly grated nutmeg
freshly ground black pepper
1 — 2 fat garlic cloves, slivered
5 ml (1 tsp) dried rosemary, crushed
2.5 ml (1/2 tsp) dried oregano
juice of 1 lemon
75 g (3 oz) softened butter
pinch of freshly grated nutmeg
freshly ground black pepper
method
1. Remove the lamb from the refrigerator about 2 hours before you intend to roast it and leave it to come to room temperature. Cut small slits in the lamb with the point of a sharp knife, and insert the slivers of garlic into the slits.
2. Combine the rosemary and oregano with the lemon juice, softened butter, nutmeg and freshly ground black pepper to taste. Spread the mixture evenly over the fleshy side of the loin. Heat the oven to 170C (325F) gas 3.
3. Stand the lamb on a rack in a roasting tin and roast in the oven for 1 hour for pink meat or up to 1 1/2 hours for well-done meat, basting occasionally.
4. Transfer the roast lamb to a heated serving platter and leave in a warm place for 10 — 15 minutes, to settle before carving. To carve, remove the chined backbone and cut down between the ribs.
2. Combine the rosemary and oregano with the lemon juice, softened butter, nutmeg and freshly ground black pepper to taste. Spread the mixture evenly over the fleshy side of the loin. Heat the oven to 170C (325F) gas 3.
3. Stand the lamb on a rack in a roasting tin and roast in the oven for 1 hour for pink meat or up to 1 1/2 hours for well-done meat, basting occasionally.
4. Transfer the roast lamb to a heated serving platter and leave in a warm place for 10 — 15 minutes, to settle before carving. To carve, remove the chined backbone and cut down between the ribs.
serving amount
serves 6 — 8
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