Description
A succulent roast leg of lamb seasoned with garlic, rosemary, and mustard.
Ingredients
Scale
- 2 – 3 lb leg of lamb (bone-in)
- 6 garlic cloves, peeled
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 lb baby potatoes (optional, for roasting with lamb)
Instructions
- In a mortar and pestle or food processor, combine garlic, rosemary, thyme, Dijon mustard, olive oil, lemon juice, salt, and pepper into a thick paste.
- Trim excess fat from the lamb and make shallow incisions throughout the surface.
- Rub the marinade all over the lamb, ensuring it seeps into the cuts.
- Cover and marinate the lamb in the refrigerator for at least 4 hours or overnight.
- One hour before cooking, remove the lamb from the fridge and optionally scatter baby potatoes around it.
- Roast for 20 minutes per pound or until internal temp reaches 135°F for medium-rare or 145°F for medium.
- Remove from oven and let rest under foil for 15–20 minutes.
- Slice and serve with your choice of side dishes.
Notes
- Allow the lamb to come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure proper doneness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0.5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg