|
 |
Lamb Loin Roast |
 |
|
|
Both the roast and the recipe come from Jamison Farms in Pennsylvania.
|
|
| Ingredients: |
1 boneless loin (~3-3.5 lbs)
1 teaspoon chopped garlic
1 Tablespoon chopped parsley
1 teaspoon dried basil
1/4 cup chopped onion
|
|
| Procedures: |
Mix herbs, garlic and onion.
Rub center of loin with herb mixture, if not yet tied and then tie.; if already tied, stuff mixture into center of loin with fingers nd handle of a wood spoon.
Place roast in roasting pan and roast for 30-45 minutes at 325o.
Then turn up heat to 425o and continue cooking for 25-35 minutes for internal temperature of 125o.
Allow roast to rest at least 10-15 minute before carving.
| |
| Notes: |
2021-04-04: A bone-in Leg of Lamb for our Easter dinner. Three pints of ground lamb went to the freezer.
2017-02-11: Not stuffed, it rubbed with basil, lemon-pepper,adobo & garlic salt. The leftovers will be used for a lamb stew.
2016-11-26: our first attempt was excellent. The remaining lamb was sliced into steak-thickness and frozen.
2016-11-22: Added to our cookbook.
| |
|
07/12/2021
|
|
|
