Roast leg of lamb
Servings: 8 / Cook time: 2 hours
Ingredients :
- 4.5 pounds bone-in leg of lamb, trimmed
- 4 garlic cloves, minced
- 2 tablespoons of Lahneya mild extra virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon of salt
- 2 teaspoons ground black pepper
Recipe
Instructions :
- Preheat the oven to 356 °F. Line a roasting pan with aluminum foil.
- Using paper towels, pat the lamb dry. Using a sharp knife, score the top of the lamb, making shallow diamond-shaped cuts.
- In a small bowl, combine the garlic, olive oil, rosemary, thyme, mustard, salt and pepper.
- Place the lamb, fat side up, on a rack in the prepared roasting pan. Spread the garlic mixture evenly over the lamb, rubbing carefully into the marked cuts.
- Place in the oven and roast until it reaches an internal temperature of 140 °F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness Let stand 15 minutes before to slice.
- Serve immediately with baby potatoes. (optional)
English 
Français