Lamb Leg Roast

Darlene Summers's Note:

Well it is that time of year again. Many of us will be making a Passover Dinner with a leg of lamb. For those who have never roasted a leg of lamb, here is a very easy recipe.

• Total Time: 2 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 3 tablespoons coarse grain mustard
• 2 garlic cloves (minced)
• 1 ½ teaspoons rosemary (crushed)
• ½ teaspoon fresh ground pepper
• 4 lbs leg of lamb (trimmed, boned, rolled and tied)
• mint jelly (optional)

Directions:

1. Combine mustard, garlic, rosemary and pepper.
2. Rub all over the leg of lamb (lamb may be covered and refrigerated to marinate up to 24 hours before roasting).
3. Place roast in foil-lined roasting pan.
4. (Insert Meat Thermometer into thickest part of the roast). (Temperature desired is 150° for medium well done).
5. In preheated 400° oven, roast for 15 minutes and then reduce oven temperature to 325° for 1 hour and 20 minutes for 4 pound medium well done roast. If well done roast is desired, cook longer to your desired doneness.
6. Remove roast to cutting board and let stand 10 minutes before slicing.
7. Serve with mint jelly if desired.

Reviews

[Chef #1232606]

Wow! I made 3 roasts to serve 19 people at our church Seder. EVERYBODY LOVED IT

[Shirl-the-Girl]

This is a fantastic recipe Darlene. I made this last night for a whole bunch - this is the first time I have seen all the kids eat EVERYTHING on their plates then ask for more! The meat is so juicy and tender. Definitely a keeper!! Thank you.

[MA Blossom]

I was looking for a new taste for leg of lamb and found it in Darlene's recipe. Even though I did not marinate the meat, it was extremely tasty. Thanks, Darlene.