Roasted Leg of Lamb

8 Servings

Ingredients

  • 2kg lamb leg
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard

Seasonings

  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon Kosher salt
  • 2 tablespoon ground black pepper

Instructions

1

Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.

2

Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.

3

In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.

4

Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.

5

Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.

6

Serve immediately.

Roasted Leg of Lamb

Your Sunday roast will be elevated to a whole new level with this slow-roasted leg of lamb! It’s incredibly simple and forgiving. Although patience is required, you’ll be rewarded with a succulent lamb leg that can be easily peeled off the bone and a wickedly tasty sauce made with rosemary and garlic.