Garlic and Herb Roasted Leg of Lamb

🧂 Ingredients

• 1 whole leg of lamb

  *semiboneless (6 to 8 pounds)
• 3 tbsp olive oil
• salt
• pepper
• 2 tbsp Dijon mustard
• 5 garlic cloves

  minced
• 2 tbsp fresh rosemary leaves

  chopped
• 2 tbsp fresh parsley leaves

  chopped

Instructions

• 1 Preheat the oven to 450 degrees F. Rub the lamb on all sides with the oil and
  season generously all over with salt and pepper. Place leg, meaty side down, on
  a wire rack set inside a rimmed baking pan. Roast for 15 minutes, flip it over,
  and roast for 15 more minutes on the other side.
• 2 Lower the oven temperature to 325 degrees F. Remove the lamb from the oven and
  brush the top with the mustard. Press the minced garlic, chopped rosemary, and
  parsley into the mustard. Continue to roast until an instant read thermometer
  inserted into the thickest part of the meat (but away from the bone), registers
  130 to 135 degrees for medium doneness, 30 to 45 minutes (check after 30 minutes
  but be prepared if it takes longer!).
• 3 Transfer the lamb to a cutting board and tent it with foil. Let it rest for 15
  to 20 minutes. Slice across the grain of the meat and serve.

Nutrition Info