Leg of Lamb Roast Recipe

Ingredients:

• 4 - 6 pounds boneless leg of lamb
• 3 cloves garlic, peeled and cut sliced
• fresh rosemary sprigs
• CLASSIC DIJON MUSTARD RUB:
• 1/4 cup Dijon mustard
• 1/4 cup extra virgin olive oil
• 3 sprigs fresh rosemary, leaves removed and chopped
• 1 teaspoon kosher salt
• Pepper, to taste
• ROSEMARY, LAVENDER AND LEMON RUB:
• 2 tablespoons extra virgin olive oil
• 3 sprigs fresh rosemary, leaves removed and chopped
• 1 tablespoon dried culinary lavender
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• Directions

Directions:

1. Preheat oven to 425°F.
2. Mix rub ingredients in a small bowl and set aside.
3. With the tip of a paring knife, make small incisions in the skin of the lamb. Insert garlic slivers into slits. Rub seasoning mixture all over lamb. (Lamb can be prepared up to this point the night before. Cover lamb and refrigerate until ready to roast.)
4. Place lamb in shallow roasting pan. Roast 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 or until temperature reaches 140°F.
5. Remove pan from oven and cover with foil. Allow lamb to rest 20 minutes. The internal temperature of the lamb will continue to rise.
6. To serve, carve lamb into thin slices. Arrange on a warm platter. Drizzle with pan juices.
7. Cook's Tip:
8. Out of a concern for safety, the USDA recommends cooking whole cuts of lamb to an internal temperature of 145°F.