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Roasted Leg of Lamb
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Ingredients
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Yield: 8 SERVINGS
Total Cook Time: 90 Minutes
INGREDIENTS
1 (5–6 pound) trimmed bone-in leg of lamb
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
Total Cook Time: 90 Minutes
INGREDIENTS
1 (5–6 pound) trimmed bone-in leg of lamb
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
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Preparation Method
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1. Preheat oven to 350°F Roast Mode with a rack at position “3."
2. Pat lamb dry with paper towels. Using a sharp knife, score the fatty side of the lamb, making shallow cuts all over. Place lamb fatty side up on a rack in a roasting pan.
3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon mustard, salt, and pepper. Spread mixture evenly over lamb, thoroughly rubbing into scored cuts.
4. Using the temperature probe, roast until lamb reaches an internal temperature of 135°F for medium doneness, about 1 hour 30 minutes, or until desired doneness.
5. Rest 15 minutes before slicing.
2. Pat lamb dry with paper towels. Using a sharp knife, score the fatty side of the lamb, making shallow cuts all over. Place lamb fatty side up on a rack in a roasting pan.
3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon mustard, salt, and pepper. Spread mixture evenly over lamb, thoroughly rubbing into scored cuts.
4. Using the temperature probe, roast until lamb reaches an internal temperature of 135°F for medium doneness, about 1 hour 30 minutes, or until desired doneness.
5. Rest 15 minutes before slicing.
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