Classic Roast Leg of Lamb Recipe: Flavorful & Easy

INGREDIENTS

3 tablespoons coarse-grained mustard 2 cloves garlic, minced* 1‑1/2 teaspoons dried rosemary, crushed 1/2 teaspoon black pepper 1 leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds) Mint jelly (optional) *For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers.

PREPARATION:

1. Combine mustard, garlic, rosemary and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.

   **At this point the lamb may be covered and refrigerated up to 24 hours before roasting.

2. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.
3. Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.

This recipe appears in: Lamb NUTRITIONAL INFORMATION: Serving Size: 2 lamb slices (without mint jelly) Sodium 121 mg Protein 25 g Fiber <1 g Carbohydrate 1 g Cholesterol 78 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 37 % Calories 172 DIETARY EXCHANGE: Meat 3