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Roasted Leg Of Lamb
Ingredients
- 1 bone-in leg of lamb, between 7 and 8 pounds
- For the marinade:
- 6 garlic cloves
- 2 teaspoons coarse sea salt
- 2 tablespoons whole grain Dijon mustard
- 6 tablespoons extra virgin olive oil, plus more for the cooking rack
- Juice of 1 lemon
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary needles
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Directions
Prep the lamb by removing the fell, the thin membrane overlaying the meat:
- Place the tip of a sharp thin knife under it at one end to lift it, then tug to pull it away.
- Trim most of the visible fat but leave a very thin layer in place—this adds to the flavor of the cooked meat.
- Next, use a paring knife to make uniform 1/2” slits in the meaty parts of the leg.
- Transfer to a platter.
- Mince the garlic cloves in a mini chopper, then add the rest of the ingredients and process until smooth.
- Slather the mixture on the lamb, working it into the slits.
- Tightly cover the leg with parchment paper, place in a plastic bag, and refrigerate overnight.
- Set your oven to 400°F.
- For easy cleanup, line your roasting pan with foil.
- Place a V-shaped rack in the pan and brush it lightly with olive oil.
- Place the lamb on the rack, then fill the bottom of the pan with 1” water.
- Place in the oven and roast for 15 minutes.
- Without opening the oven door, reduce the temperature to 350°F. Continue roasting until an instant-read thermometer inserted in the meatiest part of the leg reaches between 130°F and 135°F, about 20 minutes per pound of lamb.
- Out of the oven, let the lamb rest for 15 minutes before slicing.
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