Leg of Lamb With Rosemary, Garlic, and Lemon

The leg of lamb is studded with garlic and marinated in a combination of garlic, mustard, rosemary, white wine, lemon juice, and olive oil to ensure there is no gaminess. This recipe is for a butterflied 3-lb boneless leg of lamb. The meat will be tender and full of flavor. We like our lamb medium rare, so you may want to cook yours a little longer.

• Ready In: 12 hrs 45 mins
• Serves: 6

Ingredients

• 3  lbs boneless leg of lamb, well trimmed and butterflied to an even 2-inch thickness
• 8  garlic cloves, divided
• 1⁄2 cup  whole grain Dijon mustard
• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup dry white wine
• 2  tablespoons fresh rosemary, finely chopped
• 2  tablespoons fresh lemon juice
•  kosher salt
•  fresh ground black pepper
•  fresh rosemary, for garnish
•  fresh parsley sprig, for garnish

Directions

1. On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
2. Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
3. In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
4. Spread half the paste on the lamb, then place seasoned side down in a glass baking dish; spread with remaining paste and cover with plastic wrap.
5. Marinate in the refrigerator overnight.
6. Allow an hour to bring lamb back to room temperature, then sprinkle generously with salt and pepper; roll lamb and tie with kitchen twine at 1-inch intervals.
7. Meanwhile, preheat oven to 375 degrees F.
8. Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes.
9. Let rest for 15 minutes, then slice thinly.
10. Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.