Roast Leg of Lamb

By Addie

“The wonderful scent of garlic and rosemary told us when Grandma was roasting a leg of lamb for dinner.”

Ingredients

• 3 tablespoons whole-grain mustard
• 2 cloves garlic, minced
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon black pepper
• 1 (4-pound) leg of lamb, well trimmed, boned, rolled, tied

Preparation

Step 1

Preheat oven to 400°F. Combine mustard, garlic, rosemary and black pepper in a small bowl. Rub mustard mixture over lamb.

Line a shallow roasting pan with foil. Place lamb on rack in prepared pan. Roast for about 15 minutes. Reduce temperature to 325°F. Roast until an instant-read meat thermometer inserted in the thickest part of lamb, not touching bone, registers 145°F, about 20 minutes per pound for medium.

Transfer lamb to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

Cut strings; discard. Carve lamb into thin slices;serve.