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.
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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Just attempted to Pin this and had to wade through 40 mostly unrelated different "suggestions", the top quarter of which were Home Depot related! I'm feeling used to have to wade through even more ads while attempting to Pin a recipe link to your site.
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.
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