Herbed Garlic Lamb Roast
Ingredients
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10 sprigs thyme
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3 sprigs rosemary
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8 sprigs parsley
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3 garlic cloves
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1 tablespoon salt
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¼ cup extra-virgin olive oil
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1 lemon
Tools
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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liquid measuring cup
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food processor
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zester
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Pick the herbs
Pick the leaves from the thyme and rosemary sprigs by pinching the ends of the stems with one hand and stripping the leaves off the stems with the fingers of your other hand. Tear off the woody stems from the parsley with your hands. Place the herb leaves in the base of a food processor.
10 sprigs thyme
3 sprigs rosemary
8 sprigs parsley
food processor
Make the herb paste
Add the garlic and salt to food processor. Pulse until the herbs and garlic are roughly chopped, 6-8 pulses.
3 garlic cloves
1 tablespoon salt
measuring spoons
Add the oil
While pulsing the processor, slowly drizzle in the oil until a paste forms and the items are fully chopped. Stop and scrape down the sides of the bowl if necessary.
¼ cup extra-virgin olive oil
liquid measuring cup
Add the lemon zest
Remove the lid of the food processor. Zest a lemon directly into the processor and pulse a few times to mix.
1 lemon
zester
Rub the lamb with herb paste
Place the lamb fat-side up on the June Roasting Rack set on the June Pan. Rub the herb paste into the lamb with your fingers until it is evenly coated. If the roast is netted, rub the paste under the netting too. Press gently to help the herbs and garlic adhere to the meat.
1 boneless leg of lamb roast
June Pan
June Roasting Rack
spatula
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of the meat. Set cooking preferences using the button below.
June Food Thermometer
Roast the lamb
Transfer the June Pan to the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. June will notify you when the lamb is ready.
Rest and serve the lamb
Remove the lamb from the June Oven and allow it to rest for 10 minutes. Slice the lamb against the grain and serve.
