Roased Leg of Lamb

By flippyfroggirl

20 min per lb at 425

Ingredients

• 6-8 lb leg of lamb, bone in
• 3 T Dijon mustard, divided
• 1 C dry white wine
• garlic cloves
• s&p
• thyme
• 2 T olive oil
• 2 T dry sherry
• 3 T rosemary
• 1/4 C parsley
• 1 T oregano
• 3 shallots

Preparation

Step 1

Place lamb on sheet pan covered in foil. In bowl combine 2 T mustard, wine, garlic, s&p, and thyme. Mix & rub all over lamb. Cover & marinate overnite, turning periodically.
Preheat oven. Remove lamb from marinade and season with s&p & oil. Reserve leftover marinade for later.
Place lamb fatty side up in roasting pan. Elevate leg. After 30 min, lower temp to 350. Inner temp should be 140 for med-rare; 160 for med.
Remove roast and turn it fat side down onto flat surface to rest for 10-20 min. Save pan drippings and cook over med heat with reserved marinade, dry sherry and 1 T dijon. Whisk together and simmer til thick.
Carve lamb against grain.