Roast Leg of Lamb
Calories:
Equipment
- Instant read thermometer
- Roasting pan with tack
Ingredients
- 3-4 pound boneless leg of lamb
- 2 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons olive oil divided
- 4 cloves garlic finely minced
- 2 teaspoons fresh rosemary finely minced
- 2 teaspoon fresh thyme finely minced
- 1/2 teaspoon Dijon mustard
- 1/2 fresh lemon juice and zest
Instructions
- Remove the lamb from the refrigerator 30-40 minutes before baking to let it come to room temp. This will result in juicier, more evenly cooked meat.
- Preheat the oven to 350°.Using a sharp knife, score the fat/top side of the lamb by making 10-12 shallow cuts into it then generously season the roast on all sides and ends with salt and pepper.
- Warm a large skillet with 1/2 tablespoon of olive oil over medium high heat then carefully place the roast in the skillet. Sear all sides finishing with the fat side up.
- In a small bowl blend 1 tablespoon of olive oil, the finely minced garlic, minced rosemary and thyme, Dijon mustard and the juice and zest from half of one lemon.
- Spread the herb blend over the top of the roast pressing some into the slits.
- Place the lamb in a roasting pan with a rack then roast uncovered 1 to 1 1/2 hours. Cook to your desired doneness beginning to check the temperature after roasting about an hour or so. I prefer medium so I remove it from the oven when the internal temp is about 135° to allow for carry-over cooking.
- Medium rare: 130-135 degrees, Medium: 140-145 degrees, Well done: 150-155 degrees
- Remove the roast from the oven and let it rest for 15 minutes before slicing.