Roast Leg Of Lamb Recipe
This roast leg of lamb is a simple herbed lamb recipe made with a handful of ingredients. Easy yet elegant, this leg of lamb is prepared with a rosemary, garlic, mustard rub. Roasted to doneness, it is quickly prepared and can be served with mint jelly or condiment of choice.
Ingredients
| 3 tablespoons coarse-grained mustard | ||
| Garlic | 2 Clove (5gm), minced | |
| Rosemary leaves | 1 1/2 Teaspoon, crushed | |
| Ground black pepper | 1/2 Teaspoon | |
| 1 leg of lamb, well trimmed, boned, rolled and tied | ||
Directions
Preheat oven to 400°F Combine mustard, garlic, rosemary and pepper.
Rub mustard mixture over surface of lamb.
Place roast on meat rack in shallow, foil-lined roasting pan.
Insert meat thermometer in thickest part of roast.
Roast 15 minutes.
Reduce oven temperature to 325°F; roast 20 minutes per pound until roast registers 150°F for medium.
Transfer roast to cutting board; tent with foil.
Let stand 10 minutes before carving.
Temperature will continue to rise 5° to 10°F during stand time.
Cut strings; discard.
Carve roast into thin slices; serve with mint jelly, if desired.
Rub mustard mixture over surface of lamb.
Place roast on meat rack in shallow, foil-lined roasting pan.
Insert meat thermometer in thickest part of roast.
Roast 15 minutes.
Reduce oven temperature to 325°F; roast 20 minutes per pound until roast registers 150°F for medium.
Transfer roast to cutting board; tent with foil.
Let stand 10 minutes before carving.
Temperature will continue to rise 5° to 10°F during stand time.
Cut strings; discard.
Carve roast into thin slices; serve with mint jelly, if desired.
Chef
