Herb-roasted Lamb Loin

Total Time: 2 hrs 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 4 large garlic cloves
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh sage leaves
• 2 teaspoons crushed fennel seeds
• sea salt & freshly ground black pepper, to taste
• 1 bone-in lamb loin roast, about 5 lb
• 4 tablespoons olive oil
• 1 yellow onion, halved and sliced
• 1 cup dry wine, such as pinot grigio

Recipe

• 1 preheat an oven to 325°f.
• 2 using a chef’s knife, very finely chop together the garlic, rosemary and sage. transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. make slits 1/2 inch deep all over the lamb roast and insert some of the mixture into each slit. rub the roast with the remaining seasoning, then rub with 2 tbs. of the olive oil. place the meat in a roasting pan just large enough to hold it.
• 3 transfer the pan to the oven and roast the meat for 1 hour. in a bowl, toss the onion slices with the remaining 2 tbs. olive oil and scatter them around the meat. continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150°f, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
• 4 meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. simmer until the sauce is slightly reduced.
• 5 carve the roast and arrange on a warmed platter. spoon the pan sauce over the lamb and serve immediately.