Tender and Flavorful Roasted Leg of Lamb with Rosemary
This recipe yields a flavorful and tender roast that's perfect for a special occasion or a Sunday dinner.
Ingredients:
✅1 (5-7 pound) boneless leg of lamb, butterflied and trimmed of excess fat
✅ 6 cloves garlic, thinly sliced
✅ 4 sprigs fresh rosemary
✅ 2 tablespoons olive oil
✅ 1 tablespoon Dijon mustard
✅ 1 teaspoon salt
✅ 1/2 teaspoon black pepper
Instructions:
✔ Prepare the lamb: Use a sharp knife to make small slits all over the lamb. Insert the garlic slices and rosemary sprigs into the slits.
✔ Marinate (optional): In a small bowl, whisk together the olive oil, Dijon mustard, salt, and pepper. Rub this mixture all over the lamb. Cover and refrigerate for at least 2 hours, or up to overnight. (This step adds extra flavor, but you can skip it if you're short on time).
✔ Preheat oven: Preheat your oven to 450°F (230°C).
✔ Roast: Place the lamb in a roasting pan, fat side up. Roast for 15 minutes at the high temperature.
✔ Reduce heat: Reduce the oven temperature to 325°F (160°C) and continue roasting for 1-1.5 hours, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare.
✔ Rest: Remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
✔ Serve: Carve the lamb into thin slices and serve with your favorite sides. Roasted potatoes, asparagus, and a simple salad are all excellent choices.
Tips and Variations:
• Bone-in leg of lamb: If you prefer a bone-in leg of lamb, the cooking time will be slightly longer. Use a meat thermometer to ensure it reaches the desired internal temperature.
• Add vegetables: Add quartered onions, carrots, and potatoes to the roasting pan for a complete one-pan meal.
• Make a gravy: Use the pan drippings to create a delicious gravy. Simply skim off the excess fat, whisk in some flour and broth, and simmer until thickened.
Enjoy this flavorful and satisfying lamb roast!
Buy here: https://elfabshop.com/collections/australian-chilled-lamb
Ingredients:
✅1 (5-7 pound) boneless leg of lamb, butterflied and trimmed of excess fat
✅ 6 cloves garlic, thinly sliced
✅ 4 sprigs fresh rosemary
✅ 2 tablespoons olive oil
✅ 1 tablespoon Dijon mustard
✅ 1 teaspoon salt
✅ 1/2 teaspoon black pepper
Instructions:
✔ Prepare the lamb: Use a sharp knife to make small slits all over the lamb. Insert the garlic slices and rosemary sprigs into the slits.
✔ Marinate (optional): In a small bowl, whisk together the olive oil, Dijon mustard, salt, and pepper. Rub this mixture all over the lamb. Cover and refrigerate for at least 2 hours, or up to overnight. (This step adds extra flavor, but you can skip it if you're short on time).
✔ Preheat oven: Preheat your oven to 450°F (230°C).
✔ Roast: Place the lamb in a roasting pan, fat side up. Roast for 15 minutes at the high temperature.
✔ Reduce heat: Reduce the oven temperature to 325°F (160°C) and continue roasting for 1-1.5 hours, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare.
✔ Rest: Remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
✔ Serve: Carve the lamb into thin slices and serve with your favorite sides. Roasted potatoes, asparagus, and a simple salad are all excellent choices.
Tips and Variations:
• Bone-in leg of lamb: If you prefer a bone-in leg of lamb, the cooking time will be slightly longer. Use a meat thermometer to ensure it reaches the desired internal temperature.
• Add vegetables: Add quartered onions, carrots, and potatoes to the roasting pan for a complete one-pan meal.
• Make a gravy: Use the pan drippings to create a delicious gravy. Simply skim off the excess fat, whisk in some flour and broth, and simmer until thickened.
Enjoy this flavorful and satisfying lamb roast!
Buy here: https://elfabshop.com/collections/australian-chilled-lamb
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