Roasted lamb with dried rosemary and mint

Close up of roast lamb with mint and rosemary.

Roasted lamb with dried rosemary and mint

A simple oven roasted lamb dish that anyone can cook.

5 from 1 vote

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Course: Dinner

Cuisine: British, New Zealand

Keyword: lamb, mint, roasted lamb, rosemary

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 394kcal

Author: Martin (Dad What Cooks)

Cost: £8

Equipment

Ingredients

500 g Lamb loin can be bought pre-prepared
2 teaspoon dried rosemary
2 teaspoon dried mint
2 tablespoon olive oil

Instructions

Preheat your oven to 190℃ / 375℉ for 15 minutes.
While the oven is heating up, spread one of the sheets of foil over the roasting tray and drizzle a little olive oil on it. Sprinkle 1 teaspoon of each of the herbs over the oil.
2 tsp dried rosemary, 2 tsp dried mint, 2 tbsp olive oil
Place the lamb loin into the herbs and oil. Drizzle the rest of the oil over the top of the lamb and rub it around to cover the lamb. Sprinkle the rest of the herbs over the lamb.
500 g Lamb loin, 2 tsp dried rosemary, 2 tbsp olive oil, 2 tsp dried mint
Place in the oven for 20 minutes per 500g plus another 20 minutes.
So in this example, a 500g piece will be 20 minutes plus 20 minutes = 40 minutes.
A bigger loin of 1Kg would be 20 minutes x 2 (40 minutes) plus 20 minutes = 60 minutes.
Make sure you work out your oven times for the weight of the meat before proceeding.
Once cooked you can check the internal temperature of the lamb and then leave it to rest. You want to aim for around 65℃ to 73℃ internal temperature as it comes out of the oven.
Lift the lamb out of the foil and place on a plate and then cover with the other sheet of foil. Leave it to rest for at least 10 minutes.
Slice and serve.

Notes

Lamb can be served a little pink in the centre so take care to cook how you wish. The minimum recommended temperature to cook to is 63℃ but I'm always careful to give it a bit more.

Important!

Remember that timings on this recipe are for the 500g lamb loin. Make sure to check the packet of your lamb to see the weight and recommended cooking times.

To ensure you have cooked to the correct temperature, consider using a meat thermometer.

When resting, the lamb may gradually increase internally in temperature for a little while, this is normal.

Nutrition