Roasted Boneless Leg of Lamb
This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.
Prep 20 min · Cook 1 hr 10 min · Total 1 hr 45 min · Makes 8 servings
Ingredients
- Olive oil
- Salt
- Garlic
- Lemon juice
- Pepper
- Lemon
- Juice
- Ice
Directions
- Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
- Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
- Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
- Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
- Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
- Slice lamb into 1/4-inch thick slices and place on a serving platter.