Roasted Leg of Lamb
Crusted with mustard, seasonings, and fresh herbs then roasted over vegetables and stock until medium rare. Tender, flavorful, moist, and timeless.
Ingredients
Lamb Rub
- Boneless Leg of Lamb/Leg of Lamb
- 2 Crushed Bay Leaves
- 1 Sprig of Rosemary Leaves Removed from Sprig
- 1 Handful of Fresh Parsley Coarsely Chopped
- 4 Cloves of Garlic Peeled and Smashed
- 2 Large Carrots Peeled
- 1 tbsp All Purpose Flour
- 1 tbsp Dijon Mustard
- 1 tbsp Black Pepper
- 1 tbsp Salt
Roasting Pan
- 2 Large Carrots Coarsely Chopped
- 1 Whole Small Celery Stalk Coarsely Chopped
- 1 Large Onion Coarsely Chopped
- 1 Sprig of Rosemary
- 2 Sprigs of Thyme
- 1 qt Beef Stock
Instructions
- Place all Lamb Rub ingredients into a food processor and pulse until it becomes a paste. Remove ingredients from food processor and rub all over the leg of lamb until it is evenly coated. Let marinate for at least 4 hours (we recommend 12-24 hours).
- Preheat oven to 350 degrees.
- In a roasting pan add all of your Roasting Pan ingredients. Unwrap your lamb and place it over the vegetables.
- Place your pan in the oven on the middle rack and roast your lamb until the internal temperature is at 125 degrees for a rare/med-rare. Remove from the oven, cover with foil, and let rest for twenty minutes.
- Carve thin slices starting with the edge of leg of lamb and working your way towards the bone.
- Serve with pan juice, and roasted vegetables.