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Italian Cook Lamb Recipe - http://italiancook.ca
Roast Leg of Lamb
5 to 6 lb. bone-in center cut leg of lamb
Step One: Prepare lamb
1• If your butcher hasn't already done so, trim almost all the fat from the top of the roast. Be sure to removed the white or silvery membrane, called the fell. With a very sharp paring knife make about 10 slits all over the roast, inserting a sliver of garlic and a little rosemary in each.
Step Two: Marinate the roast
1• In a small bowl, whisk together the mustard, 2 cloves of minced garlic, olive oil, rosemary, and a few grinds of black pepper. Spread this over the roast, covering all sides.
Step Three: Roasting the lamb
1• Preheat oven to 450. Place the room temperature roast in an uncovered roasting pan. Roast for 10 minutes.