Roasted Leg of Lamb
Description
This main dish is so good, you'll be surprised at how easy and fool-proof it is to make. It's the perfect meat to serve for Easter or any special occasion.
Ingredients
5 lb. bone-in leg of lamb, trimmed
4 cloves garlic, minced
1 T. olive oil
1 T. chopped fresh rosemary
1 T. chopped fresh thyme leaves
1 T. Dijon mustard
1 T. kosher salt
2 t. freshly ground black pepper
Directions
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Preheat oven to 350 degrees F.
Line a roasting pan with aluminum foil.
Pat lamb dry with paper towels. Score the top of the lamb in a diamond pattern by making shallow cuts with a sharp knife.
In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon mustard, salt and pepper.
Place lamb in the prepared roasting pan, fat side up. Spread garlic/herb mixture evenly over the lamb, rubbing thoroughly into the scored cuts.
Roast in oven 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 is reached.
Let rest 15 minutes before slicing.
Serve immediately.
8 servings.