Ingredients

The following ingredients have 4 Servings
  • 5 cloves garlic (crushed)
  • 2 tbsp lemon juice (freshly squeezed)
  • 3 tbsp fresh rosemary (chopped)
  • 1 tbsp Dijon mustard
  • 2 tsp olive oil
  • 1 1/4 tsp kosher salt (more or less to taste)
  • fresh ground black pepper
  • 3 1/2 - 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)

Instruction

  • Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
  • Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
  • Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
  • Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
  • Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
  • Slice lamb into 1/4-inch thick slices and place on a serving platter.