This is so simple.  You can serve it with roasted potatoes or mashed.  [...]]]> I think the only time I eat lamb is at Easter.  It’s not that I don’t think of it – I associate it with Easter as it’s pretty much the only time my mother made it.  Occasionally though, she would make a lamb stew…

This is so simple.  You can serve it with roasted potatoes or mashed.  I like a green veggie and chose asparagus, simply because it looked good in the grocery store.  I made gravy from the drippings, flour, a splash of red wine, some water and seasoned with salt and pepper.  It would have been better had I used stock but… you make du with whatcha got!

Herb Roasted Lamb

3 – 4 lb boneless, shoulder lamb roasted

Herb Roasted Lamb

2 tablespoons unsalted butter

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh oregano leaves

2 teaspoons fresh thyme leaves

6 -7 cloves garlic

1 teaspoon kosher salt

Fresh ground pepper to taste

In a small food processor, combine butter, garlic, herbs, salt and pepper.  Rub herbed butter over roast and wrap in plastic.  Refrigerate for a couple of hours.  Take meat out of fridge about 30 – 60 minutes before roasting.

Preheat oven to 450 degrees F.

Place roast in roasting pan on lower rack on oven for 30 minutes.  Reduce temperature to 325 and continuing roasting until desired doneness.

For boneless shoulder roast:

Medium rare – approx 30 – 35 minutes per pound (internal temp 140 degrees)

Medium – approx 35 – 40 minutes per pound (internal temp 155 degrees)

** for this particular roast, it took just under 90 minutes at 2.85  lbs.  I meant to pull it out of the oven at 140 degrees but my quick read thermometer decided to “die” just as I was taking a reading.  I sent my “man” out to get another one… he came back with a regular meat thermometer (love him – it’s the thought that counts).  The roast came out at 145 degrees and after resting went up to 150.  It still came out medium instead of medium rare.**

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