A delightful roast lamb recipe infused with aromatic herbs, garlic, and a hint of lemon, perfect for a special dinner.
Take the lamb out of the refrigerator and let it sit at room temperature for about an hour.
Allowing the lamb to reach room temperature ensures even cooking.
Preheat your oven to 400°F (200°C).
A properly preheated oven helps achieve the perfect roast.
Make small slits in the lamb and insert slivers of garlic into each slit.
This infuses the lamb with a rich garlic flavor.
Rub the lamb with lemon juice, then sprinkle with rosemary, black pepper, and salt.
Ensure the seasoning is evenly distributed for consistent flavor.
Place the lamb on a rack in a roasting pan, fat side up.
Using a rack allows for even heat circulation around the lamb.
Roast the lamb in the oven, calculating 30 minutes per pound, until the internal temperature reaches 160-165°F for medium or 175-180°F for well done.
Use a meat thermometer to check the doneness without cutting into the lamb.
Remove the lamb from the oven, cover with foil, and let it rest for 20 minutes.
Resting allows the juices to redistribute, making the meat tender.
To make the gravy, heat the stock in the roasting pan, whisking in cornflour mixed with water until thickened.
Scrape the pan to incorporate all the flavorful bits into the gravy.
Carve the lamb and serve with the prepared gravy.
Slice against the grain for the most tender pieces.
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