Boneless Leg of Lamb Roast
SERVES: 6-8
PREP TIME: 15 minutes
TOTAL TIME: 1 hour 30 minutes
COURSE: Main
Fresh and fragrant rosemary, thyme and parsley perfume the rich flavor of the lamb so beautifully in this simple to prepare yet impressive looking roast. Using a butterflied leg of lamb ensures even roasting and easy carving.
Ingredients
- 3-4 lb. boneless and butterflied leg of lamb
- 4 Tbsp Dijon mustard
- 5 cloves garlic, grated
- 2 Tbsp olive oil
- 2 Tbsp fresh rosemary, minced
- 2 Tbsp fresh thyme, minced
- 4 Tbsp fresh parsley, minced
- Salt and pepper, to taste
- Citarella sides, for serving
Instructions
- Season inside of lamb with salt and pepper and spread on half of the Dijon mustard. Mix herbs with grated garlic and olive oil. Sprinkle with half of the herb mixture and roll tightly and tie with twine.
- Season the exterior of the lamb with salt and pepper and spread with remaining Dijon and herb mixture.
- Place on a parchment lined baking sheet and roast for roughly 70 minutes until lamb reaches an internal temperature of 130°F. Remove from the oven and tent with foil, allow to rest for 10 minutes.
- Slice rested lamb and shingle on platter, then drizzle with pan drippings. Serve with your favorite Citarella sides and enjoy!
