Roasted Leg of Lamb

Name: Roasted Leg of Lamb
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps dijon mustard; 2 Tbsps dry sherry; 237 milliliters dry white wine; 2 cloves garlic, lightly crushed; 8 servings Sea or kosher salt and freshly ground pepper; 3 kilograms bone-in leg of lamb; 2 Tbsps extra-virgin olive oil; 1 small bunch thyme, leaves stripped

Roasted Leg of Lamb might be just the main course you are searching for. One serving contains 338 calories, 44g of protein, and 13g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. Not A mixture of garlic, leg of lamb, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Combine 2 tablespoons mustard, the white wine, garlic, 1 teaspoon salt, 1/2 teaspoon pepper and the thyme in a bowl.

Ingredients you will need

White Wine

Mustard

Garlic

Pepper

Thyme

Salt

Equipment you will use

Bowl

Pour over the lamb, then cover the lamb with plastic wrap and place in the refrigerator to marinate for a few hours or overnight, turning the lamb from time to time.

Ingredients you will need

Lamb

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Remove the lamb from the marinade and place fatty-side up in a roasting pan fitted with a rack (reserve the marinade). Season on all sides with salt and pepper and rub with the olive oil. The bone should be elevated off the bottom of the pan; this will allow for more even roasting.

Ingredients you will need

Salt And Pepper

Olive Oil

Dry Seasoning Rub

Bone

Lamb

Equipment you will use

Roasting Pan

Place the roasting pan in the center of the oven and roast 25 to 30 minutes. Reducethe oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted into the thickest part registers 140 degrees F, 50 minutes to 1 hour 20 minutes more. (I usually count between 12 to 14 minutes total roasting time per pound of meat, including the weight of the bone.)

Ingredients you will need

Bone

Meat

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

Remove from the oven and let the roast rest fat-side down on a cutting board to help redistribute the juices, about 30 minutes. Save the pan drippings.

Equipment you will use

Cutting Board

Oven

Frying Pan

Meanwhile, make the gravy: Scrape the browned bits from the bottom of the roasting pan; transfer the drippings to a small saucepan.

Ingredients you will need

Gravy

Equipment you will use

Roasting Pan

Sauce Pan

Add the reserved marinade, the sherry and the remaining 1 tablespoon mustard and bring to a boil; cook over medium-low heat, whisking, until thick, about 5 minutes.

Ingredients you will need

Marinade

Mustard

Sherry