Roast Leg of Lamb with Mustard-Rosemary Paste
Prep: 2 1/2 hours
Cook: 1 1/2 hours
This recipe is from Bruce Aidells’ and Denis Kelly’s the Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.
1, 10 lb Niman Ranch whole leg of lamb
1½ Tbsp olive oil
½ cup Dijon Mustard
1½ Tbsp chopped fresh rosemary
1½ tsp kosher salt
1 tsp freshly ground black pepper
1½ Tbsp minced garlic
- Mix the paste ingredients together in a small bowl and set aside. Trim most of the visible fat from the lamb. Skewer or sew together any flaps of meat hanging from the bone. Brush the meat with the mustard-rosemary paste and let it sit for up to 2 hours at room temperature.
- Preheat the oven to 350°F. Roast the Lamb in the middle of the oven for 1 hour. When the internal temperature of the thickest part 115° to 120°F, remove it from the oven if you want beautiful, rosy, rare lamb. A temperature of 130° to 140°F will yield a medium roast. A whole leg should take about 1¼ to 1½ hours to cook. Let the roast rest for at least 20 minutes, loosely covered with foil, before carving and serving.