Lamb Loin With Lemon

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 (3 lb) center-cut boneless lamb loin
• 1 teaspoon grated lemon zest
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons olive oil
• salt
• fresh ground black pepper
• 1/2 cup dry wine

Recipe

• 1 position a rack in the center of the oven; preheat the oven to 425° ; oil a roasting pan just large enough to hold the meat.
• 2 in a small bowl, mix together the lemon zest, garlic, parsley, oil, and salt and pepper to taste.
• 3 pat the meat dry with paper towels.
• 4 to butterfly the lamb, place it on a cutting board; with a long sharp knife such as a boning knife or chef's knife, cut the lamb almost in half lengthwise, stopping about 3/4 inch from one long side.
• 5 open the meat like a book; spread the lemon and garlic mixture over the side of the meat; roll up the lamb from one long side to the other like a sausage and tie it with kitchen string at 2-inch intervals.
• 6 sprinkle the outside with salt and pepper.
• 7 place the meat fat-side up in the prepared pan; roast for 20 minutes.
• 8 decrease oven temperature to 350°; roast 40 minutes more; add the wine and roast 15-30 minutes longer, or until the temperature on an instant-read thermometer reaches 150°.
• 9 transfer the roast to a cutting board; cover the meat loosely with foil; let rest for 10 minutes before slicing.
• 10 place the pan on the stove over medium heat and reduce the pan juices slightly.
• 11 slice the lamb and transfer it to a serving platter; pour the juices over the meat; serve hot.