Herb and Mustard Crusted Leg of Lamb

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Two Days Ahead:
Combine all ingredients except lamb in a 2-quart bowl. Spread the mixture over entire surface of lamb. Wrap lamb tightly in plastic wrap and place in roasting dish in Sub-Zero refrigerator for 2 days.
Roasting Day:
Position oven rack to rack position 3. Preheat Wolf oven in ROAST at 375° F. Remove lamb from plastic and place on roasting rack or grill of broiler pan. Discard any marinating juices from roasting pan. Insert temperature probe into lamb and set to 125° F. Cook about 1 hour and 30 minutes or until internal temperature has been reached. Remove meat from oven and allow to rest for at least 20 minutes before carving.

Makes about 8 to 10 servings.

*1 1/2 tablespoons dried chives can be substituted for fresh chives
**2 teaspoons dried thyme leaves can be substituted for fresh thyme
***1 teaspoon dried chopped rosemary leaves can be substituted for fresh rosemary