CookEat Recipe
Belgian Lemon-Herb Roast Lamb
Four-pound lamb roast with onion, bay, herbs and lemon pan juices, served with peas.
Method
Steps
Step 1
Heat oven to 190 °C. Season the lamb with salt, pepper and one lemon’s juice. Set in a roasting pan with chopped onions, bay, parsley and thyme.
Step 2
Pour melted butter over the roast, dust lightly with flour, and add hot water and second lemon juice to the pan. Roast, basting every 20 minutes, for roughly 1½–2 hours depending on cut.
Step 3
When thickest intact meat reaches at least 71 °C, rest 15 minutes. Remove bay and herb stems, slice and serve with reduced pan juices and separately cooked peas if used.
Cooked it? Rate it.
Cooked 0 times