Prep Time: 20 Min
Cook Time: 1 HR & 45 Min
Total Time: 2 HR & 5 Min
Servings: 8
Ingredients
1 (5 pound)Â bone-in leg of lamb, trimmed
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
Instructions
Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired outcome. Let rest 15 minutes before slicing.
Serve immediately with mini hasselback potatoes.
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