• Pat dry lamb. Let stand at room temperature for 45 minutes.

  • Heat oven to 400°.

  • Roll lamb tightly and secure with butcher's twine. Place on a baking sheet fitted with a wire rack. Brush outside of lamb with olive oil.

  • Season inside of lamb (butterflied side) with 1/2 tsp salt and 1/4 tsp pepper. Sprinkle on garlic and rosemary. Season outside of lamb with 1 tsp salt and 1/4 tsp pepper.

  • Roast at 400° for 1 hour, 15 minutes to 1 hour, 30 minutes, until temperature reaches 130° with an instant-read thermometer. Let rest 10 minutes (temperature will increase to 135°, medium-rare). Slice and serve.

Nutrition Facts

210 calories; 9 g total fat; 0 g carbohydrates; 30 g protein;