We had this Butter-Dried Herbs Roast Lamb on New Year’s Day alongside cheesy cauliflower casserole and steamed asparagus. Ina Garten’s recipe called for fresh rosemary but I didn’t have any so I just used Italian seasonings. I figured that has plenty of dried herbs that would go with the butter. It also called for fresh garlic cloves but since I was using dried herbs anyway I figured I’d just use the powdered garlic. Basically, I adapted the recipe with what’s available in my kitchen and guess what, it was fine and it was a delicious meal all around.
Butter-Dried Herbs Roasted Lamb
- 3-4 pounds leg of lamb
- 1/2 stick butter
- Italian seasoning
- powdered garlic
- salt & pepper
- Preheat oven to 450°. Melt butter in a microwave. Stir in Italian seasonings, garlic powder, salt & pepper. Rub all over the lamb. Let it sit in room temperature for 30 minutes to an hour.
- Place in a roasting pan and roast for 1 1/4 to 1 1/2 hours, or until the thermometer reads 135 for rare, 145 for medium. Remove from the oven. Cover tightly with foil to rest for 15-20 minutes.
Ina served it with roasted potatoes which were cooked with the lamb but I served mine with cauliflower and asparagus. Serve it with whatever side dishes you prefer.