A flavorful and aromatic roasted lamb recipe, perfect for special occasions or a delightful family dinner.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Rub the lamb generously with olive oil, ensuring it is well coated.
Using your hands to rub the oil helps distribute it evenly.
Chop the parsley, rosemary, and thyme finely, and mix them with salt, pepper, and minced garlic.
Chopping the herbs finely releases their aromatic oils.
Spread the herb mixture evenly over the lamb, pressing gently to adhere.
Pressing the herbs ensures they stick during roasting.
Place the lamb on a rack in a roasting pan and insert an oven thermometer into the thickest part.
Using a rack allows air to circulate around the lamb for even cooking.
Roast the lamb in the preheated oven for about 30 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Check the temperature periodically to avoid overcooking.
Remove the lamb from the oven and let it rest for 15 minutes before slicing.
Resting allows the juices to redistribute, keeping the meat moist.
Slice the lamb and serve it with your favorite sides.
Arrange the slices neatly for an appealing presentation.
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