Roast leg of lamb
Servings: 8 / Cook time: 2 hours
Ingredients :
- 2 kg (4.4 lbs) of lamb leg with bone, trimmed
- 4 cloves of garlic, minced
- 2 tablespoons of 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 180 degrees Celsius. Line a roasting pan with aluminum foil.
- Using paper towels, pat the lamb dry. With a sharp knife, score the top of the lamb by making shallow diamond-shaped cuts.
- In a small bowl, mix together 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 it carefully into the scored cuts.
- Place in the oven and roast until it reaches an internal temperature of 60 degrees Celsius for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let it rest for 15 minutes before slicing.
- Serve immediately with baby potatoes. (optional)
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