How To Make Roasted Leg of Lamb
Leg of lamb recipe flavored with a succulent sauce made of lemon, rosemary, and mustard and roasted for the juicy Thanksgiving or Easter main dish!
Serves:
Ingredients
- 5clovesgarlic,crushed
- 2tbsplemon juice,freshly squeezed
- 3tbsprosemary,fresh, chopped
- 1tbspdijon mustard
- 2tspolive oil
- 1¼tspkosher salt,more or less to taste
- ground black pepper,fresh
- 4lbslamb leg,uncooked trimmed, boneless, rolled and tied
Instructions
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Preheat oven to 375 degrees F.
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Line a roasting pan with aluminum foil and place a rack in the pan.
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Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
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Roll the lamb and use butcher’s twine to tie it together and place it on the prepared roasting pan.
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Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140 degrees F, anywhere from 70 minutes and up depending on the size of your roast.
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Remove the lamb and let it rest about 15 minutes on a cutting board.
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Keep in mind the temperature will increase a few degrees once it rests.
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Slice lamb into 1/4-inch thick slices and place on a serving platter.
Nutrition
- Calories: 655.16kcal
- Fat: 45.30g
- Saturated Fat: 19.03g
- Trans Fat: 0.00g
- Monounsaturated Fat: 19.04g
- Polyunsaturated Fat: 3.68g
- Carbohydrates: 2.11g
- Fiber: 0.53g
- Sugar: 0.18g
- Protein: 56.25g
- Cholesterol: 205.63mg
- Sodium: 593.87mg
- Calcium: 37.81mg
- Potassium: 817.75mg
- Iron: 5.39mg
- Vitamin A: 1.63µg
- Vitamin C: 2.94mg
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