Roasted Leg of Lamb

This pairs well with our Parsley, Garlic Butter & Lemon Rice recipe

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INGREDIENTS:

3 - 5 lb leg of lamb

6 Garlic Cloves - Minced

1 Tbsp Olive Oil

1 Tbsp Chopped or dried Rosemary

1 Tsp Ground Mustard

1 Tsp Lemon Juice

1 Tbsp Dijon Mustard

1 Tbsp Worcestershire Sauce

1 Tbsp Kosher Salt

1 Tsp Soy Sauce

KITCHEN ESSENTIALS FOR THIS RECIPE:

Mixing Bowl (medium/large size)

Whisk

Roasting Pan

PRE-COOKING PREP DIRECTIONS: 

1. Combine all other ingredients (except lamb) in mixing bowl & whisk together

2. Rinse Lamb & pat dry 

3. Score the lamb with shallow cuts (not serrated knife) 

4. Rub the entire contents of mixture onto lamb

5. Preheat oven to 375°

NOW FOR THE FUN PART - COOKING!

Reminder: Leave the meat out at room temp at least 45 minutes

1. Place lamb onto roasting rack with fat side up

2. Once oven reaches 375°, place lamb into oven and cook based on weight

3. Check temp of lamb at this time, (USDA reco is 145° - source: USDA.GOV)
   Medium Rare: 130° - 135° (about 16 min per pound), Medium Well 140°-140° (about 18 min per pound), Well Done 150°-160° (about 20 min per pound)

Once meat is at desired cooked temperature, remove from oven - cover with foil & let rest for 10 minutes

Slice and enjoy!