Juicy slices of herbed lamb are reason enough to try grill-roasting. Since grill-roasting isn’t an exact science (variables like wind and cool weather can slow down the cooking time), round out your menu with dishes that don’t require split-second timing.
Very Good. It was too cold to grill, so I roasted it in a 375 oven for 45 minutes, then switched to convection bake at 375 for ~20 minutes more, to 130 degrees internal temp at the center. I used more than 1/2 cup chopped basil and parsley; lots of fresh rosemary, about 2 teaspoons lemon zest, and didn't grind the peppercorns or mustard seeds before putting them in the food processor. Had to use the mortar and pestle afterward to crush the seeds. There were few leftovers, even my grade school aged kids ate good helpings, but my husband commented that the whole peppercorns and excessive lemon zest were a bit much for him, and the herbs didn't stand out as much as he'd have liked. Next time I'll add more fresh herbs, cut back on the lemon and be sure to put the peppercorns through the mill first. I served this with steamed haricots verts, pan-seared fresh artichokes with sherry & thyme, garlic-roasted potato wedges, and a Bibb salad with a shallot vinaigrette. Delicious.
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