1 4-5 pound boneless lamb roast Most boneless lamb roasts are purchased tied with string or in a net to keep them from falling apart while cooking. Do not remove any strings until ready to serve. Preheat the oven to 400° F. Place the lamb in a roasting pan, on a rack if available. Cut small slits all over the lamb. Insert the garlic slivers into the slits in the lamb. Insert small sprigs of the rosemary into some of the slits as well, maybe 25% of the slits should have added rosemary. Liberally sprinkle the lamb with salt and pepper. Lightly drizzle the roast with oil. Place the roast in the preheated oven, and cook 20-30 minutes per pound, until a temperature indicator reads 160° F for rare, or 175° F for well done, or until a Pop Up® Timer deploys. Pop Up® Timers are designed to activate at the perfect medium temperature, about 170° F. Remove from oven and let cool for 10 minutes before slicing. Serves 6-8 |
