Roasted Leg of Lamb

Name: Roasted Leg of Lamb
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 3 Tbsps Dijon mustard, divided; 2 Tbsps dry sherry; 240 milliliters dry white wine; 1 small bunch fresh thyme, leaves removed from stem; 2 cloves garlic, peeled and lightly crushed; 8 servings Sea or kosher salt; 2 kgs leg of lamb, bone-in; 2 Tbsps extra-virgin olive oil

Need a gluten free and dairy free main course? Roasted Leg of Lamb could be a tremendous recipe to try. This recipe makes 8 servings with 338 calories, 44g of protein, and 13g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 4 hours and 35 minutes. A mixture of pepper, olive oil, sherry, and a handful of other ingredients are all it takes to make this recipe so flavorful. Roasted Leg of Lamb, Roasted Leg of Lamb, and Roasted Leg of Lamb are very similar to this recipe.

Instructions

Watch how to make this recipe.

Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.

Ingredients you will need

Dijon Mustard

Black Pepper

Thyme

White Wine

Dry Seasoning Rub

Garlic

Lamb

Salt

Equipment you will use

Bowl

Aluminum Foil

Frying Pan

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.

Ingredients you will need

Olive Oil

Marinade

Pepper

Lamb

Salt

In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.

Ingredients you will need

Lamb

Equipment you will use

Roasting Pan

Oven

After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare.

Ingredients you will need

Bone

Meat

Equipment you will use

Kitchen Thermometer

Oven

Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Place the roasting pan on the stove over medium low heat.

Equipment you will use

Roasting Pan

Stove

Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard.

Ingredients you will need

Dijon Mustard

Dry Sherry