1. Place lamb, boned side up, in large roasting pan. Drizzle oil all over meat and sprinkle with remaining ingredients. Rub oil and seasonings into meat. Cover pan with plastic wrap and refrigerate 4 hours or overnight to marinate. Let warm to room temperature 1 hour before roasting. 2. Heat oven to 425 degrees. 3. Remove plastic wrap and place lamb on rack in roasting pan. Roast lamb until meat thermometer inserted in thickest part of meat registers 130F for medium-rare, about 30 minutes. 4. Remove lamb to platter, cover loosely, and let stand 15 minutes before carving. Cut meat across the grain into thin slices. Serve with juices collected on platter. ---------------------------------------------------------------------------
Nutrition
Ingredients
