Perfect Roasted Leg of Lamb

roast leg pf lamb sliced served with potatoes and vegetables

Perfect Roasted Leg of Lamb

Course: Main

Cuisine: American

Keyword: Easter, Easy, Holiday, Spring Meals

Prep Time: 30

Cook Time: 1 20

Resting Time: 15

Servings:

Calories: 343kcal

Author: Marilyn

While many dishes can grace your table for your Easter feast, few can compare to the show-stopping centerpiece of a beautifully roasted leg of lamb. This roast leg of lamb recipe is not only simple to prepare, but it's also virtually fool-proof, thus you can spend less time in the kitchen and more time enjoying the company of your guests.

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Ingredients

1 bone-in leg of lamb 5 to 7 pounds
6 garlic cloves, peeled and smashed
3 tablespoons Dijon mustard
9 rosemary sprigs (2 heaping tablespoons leaves from 6 sprigs) plus extra sprigs and branches for garnish
1 tablespoon fresh thyme leaves about 10 springs or ¼ of a bunch
2 tablespoons virgin olive oil
Kosher salt
Freshly ground black pepper
1 lemon cut in half

Instructions

Preheat oven to 425 degrees Fahrenheit.
Using a sharp knife, make about 10 to 12 cuts into the fat cap on the top of the leg. Make the cuts deep, but without cutting into the meat.
Using a mortar and pestle, blend the smashed garlic cloves, 2 tablespoons Dijon mustard, 2 heaping tablespoons of rosemary leaves, and the thyme leaves into a coarse paste. Using your fingers, press paste deeply into the cuts on the lamb leg.
Combine the remaining mustard and olive oil. Smear this mixture all over the surface of the roast. Season lightly with kosher salt and black pepper. Place the lamb, fat side up, on a rack in a roasting pan. Squeeze the juice from the lemon halves over the lamb.
Roast 15 minutes. Then, reduce the temperature to 325°F. Roast for about 60 to 90 minutes, about 15 minutes per pound, or until the internal temperature of the meat reaches 130 to 135°F, for medium-rare lamb (for other doneness levels, the cooking times are in the post).
Remove the lamb from the oven. Tent the roast with foil and let the roast rest for 15 to 20 minutes in a warm place. The internal temperature will rise to about 140 to 145 degrees.
Carve lamb into ½-inch-thick slices and arrange on a heated platter. Decorate with remaining rosemary sprigs.

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