Garlicky Mustard-Herb Leg of Lamb
This classic roast leg of lamb is seasoned with garlic and rubbed with an herb and mustard paste. Letting it sit in the refrigerator before roasting allows the flavors to absorb into the meat.
- 2 hrs.
- 8 to 10
1. Trim excess fat from meat. With a small sharp knife, cut 1/2-inch-wide slits into lamb leg in 16 different places. Insert a half-clove of garlic deep into each slit.
2. Combine herbs, mustard, olive oil and salt. Rub mixture over the roast; pat gently to hold in place. Place lamb on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap and refrigerate about 2 hours.
3. Preheat oven to 400°F. Remove plastic wrap from lamb. Insert a meat thermometer into thickest part of the meat without touching bone. Roast, uncovered, for 20 minutes. Reduce heat to 325°F and continue roasting for 1 1/2 to 2 hours to desired doneness, 140°F for medium-rare or 155°F for medium. Remove lamb from oven.
4. Cover meat loosely with foil and let stand for 10 to 15 minutes before carving. Garnish with rosemary sprigs.