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Roasted Leg of Lamb
6 servings
Ingredients
1 bone-in or boneless leg of lamb-about 2 lbs. or more
2 TB. dijon mustard
1/4 c. olive oil
1 TB. fresh thyme
1 1/2 TB. chopped rosemary
5 to 6 finely minced garlic cloves
1 to 1 1/2 TB. coarse Kosher salt
1 tsp. ground black pepper
For Potatoes:
2 to 3 pounds baby potatoes
1 TB. olive oil
salt and black pepper
1 TB. herb blend- Italian or French
Instructions:
1. Preheat oven to 350 F. Place potatoes into a large roasting pan. Drizzle with olive oil and season generously with salt, pepper and herbs. Toss the potatoes in the seasonings, until well coated.
2. In a small bowl, prepare the spread for the lamb: mix together the mustard, olive oil, thyme, rosemary, garlic, salt and pepper. Add more oil as needed until the sauce is creamy.
3. Next, trim off any extra fat from the lamb. Rub the spread all over the leg of lamb, making sure the meat is well seasoned all over.
4. If using boneless leg of lamb, season meat all over, then use kitchen twine to truss the meat so it's snug and it will cook more evenly.
5. Arrange the leg of lamb over the seasoned potatoes. Roast uncovered in oven for 1.5 to 2.5 hours until internal temperature reached 125 degrees. (Check a 2 lb. leg of lamb at 1 hr. 15 min.) Bone in lamb will take slightly longer and timing depends on size of the leg.
Once it's done, allow to rest in pan for 15-30 minutes before carving.
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