Roast lamb with herbs
rating4,5/5
Several hours (of which 30 min active)
The lamb is the centrepiece of the Easter table. The popular, traditional, herb-seasoned lamb roast and three delicious alternatives from around the world.
Ingredients (6 portions)
| Quantity | Ingredient |
|---|---|
| 1 1/5 kg | (1) salted lamb roast |
| 5 pcs | cloves of garlic |
| 2 tbsp | butter |
| 2 tbsp | rapeseed oil |
| 1/2 pcs | pot of rosemary |
| 1/2 pcs | pot of flat-leaf parsley |
Preparation (Oven 125°C)
- 1
Bring the lamb to room temperature one hour before cooking. Preheat the oven to 125°C. Remove the packaging plastic, but not the netting. Wipe the roast dry. Peel and halve the garlic cloves. Tuck the garlic cloves under the netting, on the surface of the lamb.
Quantity Ingredient 1 1/5 kg (1) salted lamb roast 5 pcs cloves of garlic - 2
Melt the butter and add the oil. Finely chop the herbs. Take 1/3 aside and mix the rest of the herbs into the butter-and-oil mixture. Rub the mixture on the meat. Move the roast to an oven dish.
Quantity Ingredient 2 tbsp butter 2 tbsp rapeseed oil 1/2 pcs pot of rosemary 1/2 pcs pot of flat-leaf parsley - 3
Push the meat thermometer into the thickest part of the roast. Cook for 1½–2 hours, until the internal temperature reaches 70°C.
- 4
Let the cooked roast rest under the foil for about 15 minutes. Remove the netting and cut the roast into slices. Garnish with the remaining herbs.
Nutritional content
454
Energy kcal
1902
Energy kJ
33,3 g
Fat
14,3 g
Saturated fat
0,7 g
Carbohydrates
—
Sugar
0,2 g
Fibre
38,5 g
Protein
0,4 g
Salt
454
Energy kcal
1902
Energy kJ
33,3 g
Fat
14,3 g
Saturated fat
0,7 g
Carbohydrates
—
Sugar
0,2 g
Fibre
38,5 g
Protein
0,4 g
Salt
Nutritional information is provided for guidance only. When preparing food or baking for someone on a special diet, check the packaging labels to ensure the products are suitable.
Source: Finnish Institute for Health and Welfare, Fineli
