Rosemary Lamb Loin

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 cup chopped fresh fennel, and leaves
• 4 teaspoons snipped fresh rosemary
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 3 lbs lamb loin roast
• 2 sprigs fresh rosemary
• 1/2 cup chopped carrot
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 2 1/2 cups reduced-sodium chicken broth

Recipe

• 1 preheat oven to 450°f.
• 2 in a processor blend fennel, snipped rosemary, garlic, salt, pepper and 1 t oil until it forms a chunky paste.
• 3 spread 3/4 mixture on roast. roll up roast and tie. thread the rosemary sprigs through the ties on the top side of the roast. place a few small slits in the top of the roast and brush with olive oil. spread remaining mixture on top of roast.
• 4 place roast in rack and bake 15 minutes. reduce heat to 400°f; drain fat and place veggies around roast in pan. bake 15 minutes more.
• 5 add 1/2 of the broth to the pan and bake 50-60 minutes.
• 6 baste roast with remaining broth every 15-20 minutes.
• 7 remove from oven on to platter and make a sauce with the juices and drippings in pan.
• 8 serve with roasted potatoes, rice, mashed potatoes or whatever you like.