"Leg of Lamb is often thought of as a special occasion, Holiday dish. Yet lamb is delicious any time of year. Flavorful and tender, roast leg of lamb in the oven or turn it on the barbecue spit."
Roast Leg of Lamb with Garlic and Rosemary
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Prep time: 10mins
Cook time: 1hr 10mins
Serves or Makes: 6
Recipe Card
ingredients
- 4 pound leg of lamb
- 3 tablespoons whole-grain mustard
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon each salt and pepper
- 6 cloves garlic, cut in half
- 1/2 cup dry white wine
- 1 tablespoon (12 grams) whole-grain mustard
- 2 tablespoons chopped fresh rosemary
- fresh rosemary for garnish
- salt and pepper
Method
Step 1
Place the leg of lamb in a large container like Tupperware with a lid. In a bowl add the mustard, white wine, olive oil and fresh rosemary. Pour the marinade over the lamb. Use a filet knife and cut slits in the lamb. Insert cut cloves of garlic in the lamb. Season the lamb with salt and pepper, then cover and refrigerate overnight.
Step 2
When you're ready roast, heat the oven to 425. Remove the lamb from the container and pour the marinade over the lamb. Place the lamb on a rack over a roasting dish. Roast the lamb for 30 minutes to sear and brown it.
Step 3
Turn the heat down to 350 and continue to roast the lamb. For medium-rare, roast the lamb for 12 minutes per pound. For this 4lb. leg of lamb that would be 48 minutes of roasting time at the 350. Use a meat thermometer. It should read 130. Bring the roast out of the oven and keep it on the rack placed over a cutting board. Tent the roast with foil and let it rest for about 15 minutes. The lamb will be medium on the ends and medium-rare in the center.
Step 4
Place the roasting dish over medium-high heat on the stovetop and reduce the liquid. Stir in the white wine and mustard and cook the sauce until thick, about 4 minutes. Stud the slits in the lamb with fresh rosemary. Slice the lamb and serve with the white wine-mustard pan sauce.