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Ingredients
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Lamb (per pound)
Method
Lamb (per pound)
- 1
Bring to room temperature
Remove the lamb from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat the surface dry with paper towels — dry meat sears better.
- 2
Season
In a small bowl combine the kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, and lemon zest to make a paste. Rub the paste evenly over the lamb, making sure you coat all exposed surfaces. Let rest for 10 minutes to let flavors adhere.
- 3
Sear (for stovetop/oven method)
Preheat your oven to 375°F (190°C). Heat a heavy oven-safe skillet or frying pan over medium-high heat until hot. Add a thin film of oil to the pan. Place the lamb fat-side down (or presentation side down) and sear without moving for 2–3 minutes until a deep golden crust forms. Turn and sear the other sides for 1–2 minutes to color all surfaces.
- 4
Roast
Transfer the skillet with the seared lamb to the preheated oven (or move lamb to a roasting pan if your skillet is not oven-safe). Roast for about 18–22 minutes per pound for medium-rare (internal temperature ~130–135°F / 54–57°C). For medium, cook to 140–145°F (60–63°C). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone.
- 5
Rest
Remove the lamb from the oven when it reaches target temperature. Tent loosely with foil and rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature by a few degrees.
- 6
Make pan sauce (optional)
While the lamb rests, place the skillet over medium heat on the stovetop. Add the red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Reduce by half (about 1–2 minutes), then add the stock and simmer until sauce thickens slightly, about 2–3 minutes. Whisk in the butter off the heat to finish the sauce and season to taste with salt and pepper.
- 7
Slice and serve
Slice the rested lamb against the grain into desired thickness. Spoon the pan sauce over the slices or serve on the side. Garnish with a sprig of rosemary or extra lemon zest if desired.