Garlic Roasted Eye Of Loin of Lamb
Published December 9, 1986
- Total Time
- 4 hours 30 minutes
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Ingredients
1 boned loin of lamb (see note)
Corn oil
Salt and freshly ground black pepper to taste
Dried thyme
½ head garlic, poached and mashed
1 bunch watercress
Nutritional analysis per serving (10 to 12 servings)
1 gram carbs; 6 milligrams cholesterol; 31 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 44 milligrams sodium; 2 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler.
- Step 2
Rub each eye of loin with oil. Rub in salt, pepper and thyme. Spread mashed garlic on loin and place it on broiler rack. Broil 3 or 4 inches from heat source for 5 minutes. Turn over meat and broil 5 minutes longer. Turn again and broil 3 to 5 minutes, until a meat thermometer registers 135 degrees in center of meat.
- Step 3
Cool lamb on a serving plate. It may be prepared 2 or 3 hours in advance. Cut into slices ¼ to ½ inch thick and serve, garnished with watercress. If meat is broiled just before serving, allow 20 minutes for juices to be reabsorbed before carving.
Ask butcher for eyes from one full loin of lamb (the saddle), including the fillets, trimmed of all fat and tied
Private Notes