Recipe:
4 garlic cloves, crushed
2 teaspoons of fresh thyme leaves
3 tablespoons of olive oil
1 + 1/2 teaspoons of fine sea salt
1 teaspoon of black pepper
2kg (4lb) baby potatoes
Fresh thyme
2kg (4lb) boneless lamb
Roast at 450F (230C) for about 1 hour and a half or until your thermometer inserted into the thickest part registers 145F (63C)
Medium: about 25 minutes per pound (0.5kg) or until internal temperature registers 135F (57C) to 140F (60C). Well-Done: about 30 minutes per pound (0.5kg) or until internal temperature registers 155F (68C) to 165F (73C). Falling-Apart Tender Lamb: about 40 minutes per pound (0.5kg) or until the internal temperature registers 175F (79C).
Music from #Uppbeat
uppbeat.io/t/roger-gabalda/winters-tale
License code: TBQLRYDMUXKCVSFO
#roastlamb #lambrecipe #roast