Description
This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.
Serving Size: 4oz
Ingredients
5clovesgarlic, crushed
2tbsplemon juice, freshly squeezed
3tbspfresh rosemary, chopped
1tbspDijon mustard
2tspolive oil
1 ¼tspkosher salt, more or less to taste
fresh ground black pepper
3 ½ – 4lbuncooked trimmed lamb leg, boneless, rolled and tied
Instructions
- Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
- Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
