Roasted Boneless Leg of Lamb

Name: Roasted Boneless Leg of Lamb
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 5 cloves garlic (crushed); 2 tbsp lemon juice (freshly squeezed); 3 tbsp fresh rosemary (chopped); 1 tbsp Dijon mustard; 2 tsp olive oil; 1 1/4 tsp kosher salt (more or less to taste); fresh ground black pepper; 3 1/2 - 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)

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www.skinnytaste.com

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Prep Time: 20 minutes

Cook Time: 70 minutes

Total: 90 minutes

Author : Gina

easter recipes lamb recipes

Ingredients

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5 cloves garlic (crushed)2 tbsp lemon juice (freshly squeezed)3 tbsp fresh rosemary (chopped)1 tbsp Dijon mustard2 tsp olive oil1 1/4 tsp kosher salt (more or less to taste)fresh ground black pepper3 1/2 - 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)

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Instructions

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Step 1

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.

Step 2

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.

Step 3

Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.

Step 4

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.

Step 5

Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.

Step 6

Slice lamb into 1/4-inch thick slices and place on a serving platter.