Leg of Lamb Roast
Serves 12
A savory, roasted leg of lamb is an impressive entrée that's actually very easy to prepare. Leftovers make a delicious sandwich.
Ingredients
- 1 (4-6 pound) boneless leg of lamb
- 1/4 cup Dijon mustard
- 4 sprigs fresh rosemary (needles removed and chopped (about 2 tablespoons))
- 3 cloves garlic (minced)
- 2 1/2 tablespoons kosher salt
- 1 teaspoon pepper
Directions
- Preheat oven to 425°F.
- Rub lamb all over with mustard. In a small bowl, whisk together rosemary, garlic, salt, and pepper. Sprinkle mixture generously all over lamb. Proceed with step 3 or for more flavor, cover with plastic wrap and refrigerate up to overnight.
- Place lamb in shallow roasting pan. Allow to sit at room temperature for 30 minutes if previously chilled.
- Roast lamb 45 to 55 minutes or until a probe thermometer inserted into thickest part of meat registers 130°F for medium-rare; for medium, continue cooking an additional 5 to 10 minutes until temperature reaches 140°F.
- Remove from oven and cover loosely with foil. Let rest 20 minutes. Internal temperature will continue to rise.
- To serve, carve lamb into thin slices. Arrange on a warm platter. Drizzle with pan juices.
Nutrition
Amount Per Serving (based on 12 servings)- Calories: 360
- Fat: 16.0 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.0 g
- Cholesterol: 160.0 mg
- Sodium: 470.0 mg
- Carbohydrates: 0.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 51.0 g