Lamb Loin Roast

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 lbs lamb loin
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons salt
• 2 teaspoons black pepper
• 1/2 teaspoon dry mustard
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon thyme
• 1 teaspoon paprika
• 2 leaves rosemary

Recipe

• 1 preheat oven to 375 degrees f.
• 2 make slits, with a sharp knife, all over the roast.
• 3 chop vegetables, mix with garlic, and insert vegetables into slits in roast (a table knife works fairly well).
• 4 mix spices (crush the rosemary leaves with a mortar & pestle or carefully mince a couple fresh leaves) & rub over entire roast (wearing gloves helps them stick to the roast & not your hands).
• 5 sear top & bottom of roast in combination of 3 t butter and 3 t olive oil.
• 6 roast, uncovered, at 375* for 15 minutes.
• 7 reduce oven temp to 225* f & continue roast until center reaches 138* f. this should be about an hr, but check at 30 min, and again at 45 minute.
• 8 remove from oven, wrap with foil, and let rest for 15 minutes.
• 9 (the roast should reach 143 - 145* f after the rest. in case there is any question about this temperature: usda lowered the "safe" temp for lamb to 145* f in 2011. trichinae die at 137* f).