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Monday Morning in the Kitchen: Roast Lamb

For our Easter dinner, I adapted this recipe for roast lamb. John prefers his meat on the pink side; but you could easily roast it longer.


Roast Lamb

In a large freezer bag, combine:  2 cups plain Greek yogurt, 1 tablespoon rosemary leaves, 1/4 cup fresh parsley leaves, 4 cloves of garlic (pressed), and the zest of 2 lemons.  Add one boneless lamb roast, and marinate in the refrigerator overnight.

The next day, combine 1/4 cup olive oil, 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon rosemary leaves, 1/4 cup fresh parsley leaves, 4 cloves of garlic, and the zest of 2 lemons.  Mix well with an immersion blender.  

Put roast in baking pan, and spread olive oil mixture on top.  Cook at 325 degrees for 20-30 minutes per pound, depending on your pinkness preference. 
Thanks for my family, who are free with compliments and help.  (And that's no April Fool's joke!)


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Comments

  1. That looks delicious and I have never had lamb before!

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  2. That looks and sounds really good, although I look at lamb a little differently now that I've been to my brother's farm to hold a bunch of them. I'm not going to go vegetarian or anything, but it will be a while before I eat lamb again. Give me a few months and I just may try it.

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