Leg of Lamb With Rosemary, Garlic, and Lemon

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READY IN: 12hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
  • Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
  • In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
  • 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.
  • Marinate in the refrigerator overnight.
  • 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.
  • Meanwhile, preheat oven to 375 degrees F.
  • Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes.
  • Let rest for 15 minutes, then slice thinly.
  • Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.
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