Roast Leg of Lamb with Mustard and Rosemary
A great treat for a springtime meal, a roasted leg of lamb will delight your dinner guests and make you a super star! Don’t be intimated by the size of the meat, it is simple to prepare and the oven does all the work. Leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Add in a few simple ingredients, like mustard, rosemary and garlic, then pair it with some fresh spring vegetables and herbs. This recipe is easy & fool-proof, even for you first-timers.
Preheat your oven to 350 degrees
1 – 6 to 7 pound bone in leg of lamb
1/3 cup Dijon mustard
1 table spoon fresh Rosemary, chopped finely
3-4 garlic cloves chopped finely
1 full head of garlic, sliced in half crosswise
2 springs of rosemary
1/2 cup dry white wine
Salt & Pepper
Pat dry the leg of lamb. If there is a fat cap, make shallow, diagonal cuts in the fat. Season all over with salt and pepper. Set aside
In a small bowl, combine the mustard, garlic and rosemary and mix well. Using a pastry brush, coat the lamb on all sides with the mixture. Place the lamb in a roasting pan with a rack. Add in the head of garlic, rosemary sprigs, and the wine to the bottom of the pan.
Roast 2 to 2 1/2 hours or until the meat reaches an internal temperature of 130 to 135 degrees for medium and 120 to 125 for rare. Use a probe thermometer if you have one. Remove from the oven, and place on a cutting board. Tent with foil and allow to rest for at least 15 minutes. Carry over cooking will bring the final temperate to between 130 and 140 degrees.