Roasted Boneless Leg of Lamb
This flavorful boneless leg of lamb, infused with the vibrant notes of rosemary, zesty lemon juice, tangy dijon mustard, and fragrant garlic, is a mouthwatering centerpiece for your Easter feast, perfectly capturing the essence of springtime.
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Ingredients
- 5 cloves garlic
- 2 tbsp lemon juice
- 1 ¼ tsp kosher salt
- fresh ground black pepper
- 3 ½ – 4 lb uncooked trimmed lamb leg
- 3 tbsp fresh rosemary
- 1 tbsp Dijon mustard
- 2 tsp olive oil
Instructions
- 1
Begin by setting your oven temperature to 375ºF. Prepare a roasting pan by lining it with aluminum foil and inserting a rack inside.
- 2
In a mixing bowl, blend together smashed garlic, rosemary, lemon juice, mustard, olive oil, salt, and pepper; ensure the ingredients are thoroughly combined and then massage the mixture all over the lamb.
- 3
Tightly roll the lamb and secure it with butcher’s twine, then position it on the prepared rack in the roasting pan.
- 4
Place the pan in the oven and roast until the lamb reaches a medium-rare doneness, with a meat thermometer inserted in the thickest part reading between 135-140ºF. The roasting time will be approximately 70 minutes or longer, depending on the size of the leg.
- 5
Once cooked, take the lamb out of the oven and allow it to rest on a cutting board for about 15 minutes. Keep in mind that the internal temperature will rise a few degrees during this resting period.
- 6
Carve the lamb into slices that are approximately ¼-inch thick and arrange them on a serving platter.