This herb-and-garlic-rubbed lamb is super easy to make yet so full of flavor, especially when paired with a tangy olive spread and a squeeze of lemon. If you don’t have a grill (or the weather isn’t grill-appropriate), you can roast the lamb in a 425°F oven for about 25 minutes.
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Make Ahead Tips
You can refrigerate the marinade-rubbed lamb (wrapped in plastic) for up to 24 hours. Let it sit at room temperature for 1 hour before grilling.
You can make and refrigerate the olive purée a few hours ahead; let come to room temperature before using.
Serve with potatoes and green beans or a green salad topped with goat cheese.
Leftovers are great the next day on a sandwich or in a main-course salad.
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Sounds delicious , will try it this week
Retrieving and favoriteing so I can make this again for guests this weekend. Absolutely delicious. Followed the recipe to the T and will again this time.
I made this last night, and both my guest and I agreed it was some of the best lamb we had ever had. The olive relish really added tang to the dish. I followed the recipe exactly except that I added some preserved lemon to the olives, and I let the lamb sit in the rub (refrigerated) for 5-6 hours. I will definitely be making this again.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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