Lamb- Easter Dinner

Once a year I make lamb for Easter. This year I decided to make it Pampered Chef style.

Directions: 

• Put Boneless Lamb Roast in the Pampered Chef Deep Covered Baker (I bought a 4 Pound Boneless Leg of Lamb.)
• Drizzle Pampered Chef Basil-Infused Canola Oil,  Pampered Chef Rosemary-Infused Canola Oil, OR Pampered Chef Garlic-Infused Canola Oil over the top. Rub it in.
• Use the Pampered Chef Rosemary Herb Seasoning Mix, shake it over the lamb and rub it in.
• Turn the roast over and do it again.
• Put the roast in the oven (uncovered) at 325' for 20-30 minutes per pound.
• I like mine Medium Rare. Test the meat using the Pampered Chef pocket Thermometer. Medium Rare should be 145'. (The thermometer has other cooking temperatures on the side of it if you prefer it cooked differently.)
• As soon as it is done, take it out of the oven and cover the pan for 20 minutes with the lid to let the meat rest. The pan will continue to bake the meat slightly.
• Slice and Serve! It's really good served with a little mint jelly.

Raw:  Before going in the oven

Just out of the oven!

Medium Rare: Temperature is between 145' and 150'

Freshly Cut and Ready to Serve

~Sarah, Pampered Chef Consultant
www.pamperedchef.biz/sarahelliott