Roasted Leg of Lamb
Roasted Leg of Lamb Serves 6 – 8 A roasted leg of lamb is perfect for any feast! Lamb is a good source of protein, iron, zinc, and B vitamins. It would pair nicely with the Baked Asparagus recipe I posted recently, some roasted or mashed potatoes, and of course, a tossed green salad. • 4 Cloves Garlic, crushed • 2 Tbsp. Lemon Juice, freshly squeezed • 3 Tbsp. Fresh Rosemary, chopped • 1 Tbsp. Dijon Mustard • 1 Tbsp. Olive Oil • 1 1/4 Tsp. Sea Salt, more or less to taste • Freshly Ground Black Pepper • 4 lb. Leg of Lamb, boneless 1. Preheat oven to 375ºF. 2. Line a roasting pan with aluminum foil and place a rack in the pan. 3. Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, sea salt and pepper; mix well and rub mixture all over lamb, place lamb on rack in roasting pan. 4. Roast in the oven until medium-rare and a meat thermometer inserted in the centre reads 135-140ºF, approximately 60 minutes. 5. Remove the lamb and let it rest about 15 minutes on a cutting board before carving.
6. Enjoy immediately after carving.