Sumac and Rosemary Crusted Lamb
Treat your family to this roasted Sumac and Rosemary Crusted Lamb and fragrant Saffron Pistachio Pilaf. Perfect the weekend or holiday.
Keyword : roast lamb, sumac lamb, sumac rosemary crusted lamb
Ingredients
- 1 lamb shoulder or rib roast (4lbs to 5 lbs/1.8kg to 2.2kg)
- Salt and pepper to taste
- 3 tbsp sumac
- 2 tsp dried rosemary
- 1 tbsp olive oil
Instructions
- Rinse lamb shoulder and pat dry with paper towel.
- Sprinkle salt and pepper all over lamb roast.
- Press sumac and rosemary over entire piece of lamb to form a crust.
- Drizzle olive oil over crust and let it marinade for several hours. If possible, leave overnight.
- Preheat oven to 425°F (220°C).
- Place lamb on a shallow pan and roast in oven for 15 minutes.
- Reduce heat to 350°F (180°C) and continue roasting for another 1½ hours or until thermometer inserted into the thickest portion registers 160°F (17°C) to 165°F (74°C) for medium doneness.
- Remove and cover with foil. Let it rest for 15 to 20 minutes before carving.
Nutrition
Calories: 691kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice