Roasted Leg of Lamb
Ingredients:
1 (4-5 lb) bone-in leg of lamb (or boneless, if preferred)
4-5 garlic cloves, minced
2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
2 tbsp fresh thyme, chopped (or 1 tbsp dried thyme)
1 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp lemon juice
Salt and pepper, to taste
1 cup dry white wine or broth (for the pan)
1 large onion, quartered (for roasting)
2-3 carrots, peeled and cut into chunks (optional, for roasting)
2-3 sprigs fresh rosemary (for roasting)
Instructions:
Prep the Lamb:
Preheat the oven to 400°F (200°C).
If using a bone-in leg of lamb, you can score the fat with a sharp knife in a crisscross pattern, making shallow cuts (this helps the seasoning to penetrate and gives a crispy crust).
Pat the lamb dry with paper towels.
Make the Marinade:
In a small bowl, mix together minced garlic, fresh rosemary, fresh thyme, olive oil, Dijon mustard, lemon juice, salt, and pepper.
Rub this mixture all over the lamb, making sure to coat it evenly. Let it sit at room temperature for about 30 minutes to marinate.
Roast the Lamb:
Place the lamb in a roasting pan. Arrange onion quarters, carrot chunks, and rosemary sprigs around the lamb to help flavor the pan juices.
Pour 1 cup of wine or broth into the pan (this will create steam and keep the lamb moist while roasting).
Roast the lamb in the preheated oven for about 15 minutes to get a nice sear on the outside.
Lower the Heat and Continue Roasting:
After 15 minutes, reduce the oven temperature to 350°F (175°C).
Continue roasting for about 1.5 to 2 hours for medium-rare (internal temperature of 125°F), or longer if you prefer it more done (about 135°F for medium). A meat thermometer is the best way to gauge doneness.
Rest the Meat:
Once the lamb reaches your desired doneness, remove it from the oven and tent it with foil.
Let it rest for about 15 minutes before carving. This helps the juices redistribute and ensures a tender roast.
Carve and Serve:
Carve the lamb into slices, following the bone for a bone-in roast or cutting across the grain for a boneless roast.
Serve with the roasted vegetables and pan juices.
