Roasted Boneless Leg of Lamb

Ingredients

• 5 cloves garlic, crushed
• 2 tbsp lemon juice, freshly squeezed
• 3 tbsp fresh rosemary, chopped
• 1 tbsp Dijon mustard
• 2 tsp olive oil
• 1 1/4 tsp kosher salt, more or less to taste
• fresh ground black pepper
• 3 1/2 – 4 lb uncooked trimmed lamb leg, boneless, rolled and tied

Instructions

• Preheat oven to 375ºF. Line a roasting pan with aluminium 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 the lamb.
• Roll the lamb and use butcher’s twine to tie it together and place it on the prepared roasting pan.
• Roast in the oven until medium-rare and a meat thermometer inserted in centre reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
• Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
• Slice lamb into 1/4-inch thick slices and place on a serving platter.