3 – 4lb boneless lamb leg, trimmed
¼ cup olive oil
2 tbsp Dijon mustard
4 garlic cloves minced
¼ cup rosemary, chopped or 2 tbsp dry rosemary
Salt & pepper to taste
Bring the lamb to room temperature, about 30 minutes.
Pre-heat oven to 450°F.
Combine the olive oil, Dijon, garlic and rosemary in a bowl, mix well.
Spread the herb mixture on both sides of the lamb and roll it into a log. Tie the roast with kitchen twine to keep it together. If the outside requires more herb mixture, add a bit more. Season with salt and pepper.
Place the roast seam side down, with the fat layer on top, in a greased roasting dish. Sear the lamb in the oven for 15 minutes. Reduce the heat to 350°F and cook until desired doneness. (See cook time below)
Remove from the oven and transfer lamb to a cutting board to rest for 15 minutes. Slice and serve.
You can add your favourite root vegetables with garlic, olive oil and salt & pepper to the roasting pan with the lamb before cooking for a complete, easy meal.
|Well Done |
|1 Lb||15 minutes||20 minutes||25 minutes||30 minutes|
|2 Lbs||30 minutes||40 minutes||50 minutes||60 minutes|
|3 Lbs||45 minutes||60 minutes||1 hour, 15 mins||1 hour, 30 mins|
|4 Lbs||60 minutes||1 hour, 20 mins||1 hour, 40 mins||2 hours|
|5 Lbs||1 hour, 15 mins||1 hour, 40 mins||2 hours, 5 mins||2 hours, 30 mins|