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KEEP SCREEN ON

Yield: Makes 8 to 10 servings

Ingredients
Ingredients
1/4 cup extra virgin olive oil

1/4 cup whole grain French mustard

1/4 cup chopped fresh chives *

2 tablespoons chopped fresh thyme leaves**

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh rosemary leaves***

4 cloves garlic, peeled, finely chopped

2 teaspoons freshly ground black pepper

1 (5-7 pound) boneless leg of lamb, rolled and tied with butcher’s twine

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Preparation Method

Two days ahead:

  1. Combine all ingredients except lamb in a 2-quart bowl.
  2. Spread the mixture over entire surface of lamb.
  3. Wrap lamb tightly in plastic wrap and place in roasting dish in Sub-Zero refrigerator for 2 days.

Roasting day:

  1. Position oven rack to rack position 3. Preheat Wolf oven in ROAST at 375° F.
  2. Remove lamb from plastic and place on roasting rack or grill of broiler pan.
  3. Discard any marinating juices from roasting pan.
  4. Insert temperature probe into lamb and set to 125° F.
  5. Cook about 1 hour and 30 minutes or until internal temperature has been reached.
  6. Remove meat from oven and allow to rest for at least 20 minutes before carving.

*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