Leg of Lamb Recipe

By spend with pennies

Ingredients

3 to 4 lbs boneless leg of lamb
2 tablespoons olive oil
2 cloves garlic (minced)
2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
1 tablespoon whole grain dijon mustard
1½ teaspoons fresh thyme leaves (or ¼ teaspoon dried thyme leaves)
½ tablespoon kosher salt (more to taste)
¼ teaspoon black pepper
fresh parsley (chopped, for garnish)
mint sauce (optional but recommended)

Prep Time20mins
Cook Time75mins
Servings4

Instructions

Remove the lamb leg from the fridge at least 60 minutes before cooking.

Preheat oven to 250°F.

Combine olive oil, garlic, parsley, rosemary, mustard, thyme, salt, and pepper in a small bowl.

Dab the lamb dry with paper towels. Rub the lamb with the herb rub.

Place in a rimmed baking sheet and bake until internal temperature reaches 110-115°F, about 60-80 minutes depending on size and shape.

Remove from the oven and rest 20 minutes. While the lamb roast is resting, turn the oven up to 475°F.

Place the lamb roast on a clean pan back into the oven and cook until it reaches 125-130°F (or as desired per the temperatures below), about 15-20 minutes. *See note. The temperature will increase about 10°F while resting.

Rest 10-15 minutes before cutting and serving.