This lamb recipe so easy and yummy! We made it over the holidays for one of our bigger family meals, and there were almost no leftovers.
You will need:
- 4 lb leg of lamb
- 1 T sea salt
- 2 t black pepper
- 6 cloves of garlic, half cut into slivers and half chopped
- 2 T fresh rosemary, chopped
- 2 T fresh thyme
- 2 t dried oregano
- 1/3 c olive oil
- 1 T Dijon mustard
- 1 t paprika
- 1 lemon, zested and juiced
Then you will…
- Place the lamb in a roasting pan with a raised rack. Season with the salt and pepper.
- Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.
- In a small bowl, mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, and the lemon juice and zest.
- Pour the marinade on top of the lamb and gently rub into the lamb.
- Cover the lamb loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove from the refrigerator an hour before cooking and throw away the plastic wrap.
- Preheat your oven to 425 degrees.
- Pour enough water into the pan to cover the bottom without touching the lamb.
- Roast the lamb for 20 minutes, then reduce the heat to 350 degrees.
- Roast an additional 1 1/2 to 2 hours, adding more water if needed, until the lamb reaches 145 degrees (medium rare) to 160 degrees (medium).
- Remove the lamb, cover with foil, and allow to rest for 15 minutes before carving.