Rosemary-Mustard Leg of Lamb |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I got the paste for this from Alton Brown. The only exception is I substituted rosemary for mint as that is what I always have on hand. The roasting method is one I find to work best. Ingredients:
3 1/2 lbs leg of lamb |
4 garlic cloves |
3 teaspoons dried rosemary |
1 tablespoon dark brown sugar |
1 tablespoon kosher salt |
2 teaspoons fresh ground black pepper |
6 tablespoons mustard |
Directions:
1. Trim all fat off of lamb.
2. Butterfly lamb. (I do this solely so it cooks quicker and more evenly).
3. Place garlic in food processor and finely chop.
4. Place remaining ingredients in the food processor and blend.
5. Spread paste on outside of lamb. Cover and refrigerate for 4 hours or more.
6. Take lamb out of refrigerator and let sit for 1/2 hour or more to bring to room temperature.
7. Place a digital thermometer in the thickest part of the lamb and set it for 155 (or desired temperature).
8. Place the lamb in a 400 degree oven. After 15 minutes, turn the oven down to 350. Allow to cook. A decent estimate of time for this (or any roast) is 15 minutes plus 20 minutes for every pound.
9. After the lamb is done cooking, pull it out of the oven and allow it to sit for 15-20 minutes.
10. Carve and enjoy!
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