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Serves: 6 to 8
Total preparation time: 3 1/2 hours |
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INGREDIENTS |
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1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard
2 medium cloves garlic, roughly chopped
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon freshly ground pepper
1 (7-9 lb.) Bone-In Leg
of Lamb
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DIRECTIONS |
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1. Combine the olive oil, mustard, garlic, rosemary,
and pepper to form a paste. Brush the mixture all over
the leg of lamb. Let rest in refrigerator for at least
1 hour. Remove from refrigerator 30 minutes before roasting.
2. Preheat oven to 350° F. Transfer the leg of
lamb to a roasting pan. Roast in the middle of the oven
for 1 1/4 to 1 1/2 hours, beginning to check for doneness
after 1 hour. The roast is medium-rare when an instant-read
thermometer inserted in the thickest part of the roast
registers 135° F.
3. Remove from the oven, and allow the roast to rest
for 15 minutes before carving. |
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© Lobel's of New York
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