Texas Spice-rubbed Roast Lamb

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 (5 -6 lb) boneless lamb loin roast
• 1 (12 ounce) can bock beer
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 3 tablespoons worcestershire sauce
• 2 tablespoons honey
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons canola oil, for searing

Recipe

• 1 resist the urge to trim any visible fat from the lamb loin; the fat will keep the lamb moist as it roasts.
• 2 in a large heavy-duty zip-lock bag, combine the beer, olive oil, lime juice, worcestershire sauce, and honey; gently submerge the lamb in the marinade; seal the bag, and place in a large bowl or baking pan.
• 3 refrigerate overnight or for up to 24 hours.
• 4 remove lamb from marinade and pour the marinade into a large measuring cup.
• 5 combine the chili powder, salt, and pepper in a small bowl; rub it evenly over the lamb.
• 6 preheat oven to 350°.
• 7 in a saute pan, heat the oil over high heat; place the roast in the saute pan and sear until the meat is evenly browned, 1-2 minutes per side.
• 8 transfer lamb to a large roasting pan and pour half the reserved marinade around the roast.
• 9 bake for 45 minutes, then add the rest of the marinade to the bottom of the pan.
• 10 bake another 45 minutes, or until an instant read thermometer inserted in the center reads 140°-145°.
• 11 remove from oven and rest for 10-15 minutes before slicing.