Serves: 4
Est. preparation time: 45 min
Est. cooking time: 60 min
Recipe provided by: American Lamb Council

Notes: Substitute a boneless, rolled and tied leg or shoulder if the smaller roasts are unavailable. Double the marinade for the large cuts or cut the large roasts in half and freeze for another meal.

Directions:

Mix marinade ingredients except the rosemary and pour over lamb roast. Use a plastic or glass container. Place in refrigerator and marinate for 6 hours or up to 24 hours. Turn the roast occasionally.

Remove from marinade and place on rack in shallow roasting pan. Arrange rosemary sprigs in crisscross design on top of the lamb roast.

Roast in preheated 325° F oven for approximately 40 minutes per pound or until internal temperature registers 150 degrees for medium rare or 160 degrees for medium.

Nutritional Information Per Serving:
Fat: 14g
Calories: 245
Cholesterol: 88mg
Sodium: 281mg