This roast lamb recipe is here to steal the spotlight at your holiday dinner, ... In a small bowl, mix garlic, rosemary, thyme, and 1 Tbsp. oil; generously season with salt and pepper.

Roasting lamb is something of an art form. It may not be the most commonly consumed meat in the country (that title belongs to chicken), but lamb makes a tender, succulent, and flavorful meal when ...

Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper.

While the lamb roasts, place the mint in a deep bowl. Combine the sugar with 1/4 cup of balsamic vinegar and 1 tablespoon of white wine vinegar in a small nonreactive saucepan with 1/4 cup water.

Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare.

Transfer the roasted lamb to a carving board, cover the roast loosely with foil and let stand for 15 minutes. Meanwhile, spoon off the fat from the roasting pan and set the pan over 2 burners.

Remove lamb from package, keeping the netting on. With a small, sharp paring knife, cut slits into the lamb, being careful not to cut the netting. Tuck garlic cloves into slits all around the lamb. 2.

5. Remove the roast from the oven, transfer it to a platter, and let it rest, loosely covered with foil, for 20 to 30 minutes before carving. To carve, remove all the string, and, using a large ...

1. The night before cooking, use a paring knife to make 24 1-inch punctures around the leg of lamb. Rub it inside and out with 1 teaspoon of the olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper.

While the lamb roasts, place the mint in a deep bowl. Combine the sugar with 1/4 cup of balsamic vinegar and 1 tablespoon of white wine vinegar in a small nonreactive saucepan with 1/4 cup water.