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Serve with roasted potatoes, sautéed greens, or a crisp salad for a balanced meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve tenderness.
Variations
Add a splash of red wine to the roasting pan for an enriched jus.
Mix in other herbs such as thyme or oregano for a different flavor profile.
For extra crispiness, broil the lamb for the last 3–5 minutes of cooking.
FAQ
Q: How do I know when the lamb is done?
A: Use a meat thermometer to check the internal temperature. 135°F for medium-rare, 145°F for medium, and 160°F for well done.
Q: Can I use bone-in lamb instead?
A: Yes, but increase cooking time by 15–20 minutes and adjust temperature checks accordingly.
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