ROASTED LEG OF LAMB
Lamb
Lamb Leg
30min
Preparation
1H
Cooking
6
Portions
Ingredients
- 1 Fontaine Family leg of lamb
- (about 3 kg)
- 5 garlic cloves, peeled, cut in 4
- 30 ml (2 tbsp.) Extra virgin olive oil
- 60 ml (1/4 cup) Dijon mustard
- 2 lemons, juice
- Sea salt and black pepper to taste
- 4 sprigs of fresh rosemary
Preparation
- Preheat the oven to 450 F (230 C).
- Place the leg of lamb on a cutting board. Using a sharp knife, make about 20 small slits. Insert a slice of garlic into each slit.
- Rub the leg of olive oil all over the surface using your hands. Brush the leg with Dijon mustard. Sprinkle generously with sea salt and black pepper.
- Place the leg of lamb in a large roasting pan with a wire rack. Roast for 15 minutes in a hot oven to brown the surface. Then reduce the oven temperature to 325 F (160 C). Drizzle the leg with lemon juice. Place the sprigs of rosemary on the leg and roast for about 20 minutes per kg or until a thermometer registers 130 F (55 C).
- Remove lamb from oven, wrap entire platter and lamb with 3 layers of aluminum foil. Let stand 20 minutes before serving.
Side dishes
Slice and serve with baby potatoes and fresh seasonal vegetables or serve on a bed of rice with sliced toasted almonds.
Tips and Tricks
What to do with your leftovers? Put the rest of your roast lamb to good use with these simple recipe suggestions. From salad or rice bowls to pita sandwiches and soups, there are so many ways to use up those last leftover lamb.