Rosemary-Mustard Leg of Lamb
Ready In: 1 hr 45 mins
Serves: 6
Yields: 1 roast
Ingredients
- 3 1⁄2 lbs leg of lamb
- 4 garlic cloves
- 3 teaspoons dried rosemary
- 1 tablespoon dark brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons fresh ground black pepper
- 6 tablespoons mustard
Directions
- Trim all fat off of lamb.
- Butterfly lamb. (I do this solely so it cooks quicker and more evenly).
- Place garlic in food processor and finely chop.
- Place remaining ingredients in the food processor and blend.
- Spread paste on outside of lamb. Cover and refrigerate for 4 hours or more.
- Take lamb out of refrigerator and let sit for 1/2 hour or more to bring to room temperature.
- Place a digital thermometer in the thickest part of the lamb and set it for 155 (or desired temperature).
- Place the lamb in a 400 degree oven. After 15 minutes, turn the oven down to 350. Allow to cook. A decent estimate of time for this (or any roast) is 15 minutes plus 20 minutes for every pound.
- After the lamb is done cooking, pull it out of the oven and allow it to sit for 15-20 minutes.
- Carve and enjoy!
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