Roast Lamb With Garlic And Rosemary

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 teaspoon rosemary, minced
• 1/4 teaspoon cayenne (optional)
• 1 tablespoon sugar
• 1 teaspoon garlic, minced
• 3 lbs lamb loin roast
• 1 1/2 cups dry wine or 1 1/2 cups stock
• 1 tablespoon butter (optional)

Recipe

• 1 preheat the oven to 450. mix a liberal amount of salt and pepper together with the rosemary cayenne, sugar, and garlic, and rub it all over the roast. place the meat in a roasting pan (use a rack if the roast is boneless, but don’t bother if the bone is still in) and put in the oven. roast, undisturbed, for 15 minutes.
• 2 open the oven and pour about ½ cup of wine or stock over the roast; lower the heat to 325. continue to roast, adding about ¼ cup of liquid every 15 minutes or so. if the liquid accumulates on the the bottom of the pan, use it to baste; if not, add more.
• 3 start checking the roast after 1 1/4 hours of total cooking time (it's likely to take about 1 1/2 hours). when it is done, an instant-read thermometer will register 145° to 150°, remove it to a warm platter.
• 4 put the roasting pan on the stove over one or two burners set to medium-high. if there is a great deal of liquid in it, reduce it to about 3/4 cup, scraping the bottom of the pan with a wooden spoon to release any brown bits that have accumulated. if the pan is dry, add 1 cup of liquid and follow the same process.
• 5 when the sauce has reduced some, stir in the butter if you like, slice the roast and serve it with the sauce.