Boneless Leg of Lamb


I love lamb! This is a great recipe for a Sunday Family meal. And best of all there are plenty of leftovers to enjoy throughout the week.

1 3 lb boneless leg of lamb, tied
8 garlic cloves, peeled, divided
1/2 c whole grain Dijon mustard
1/2 c extra-virgin olive oil
1/4 c dry white wine
4 TBSP finely chopped fresh rosemary
2 TBSP fresh lemon juice

Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Place lamb in a roasting pan spread puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours.

Preheat oven to 450.

Cook lamb for 1 1/2 – 2 hours until it reaches 130 degrees. I start checking at the 1 hour mark and keep checking about every 10 minutes until it is done.

Let rest 15 minutes. Slice as enjoy.


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