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Source: America's Favorite Food Associations

Roast Leg of Lamb
Roast leg of lamb with a mustard rosemary paste marinade will fill any family up.
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 60-90 minutes
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1 6-8 pound whole American lamb leg, shank intact, hip bone removed, or a short leg (4 pounds)
1 tablespoon olive oil
1/4 cup Dijon mustard
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon garlic, minced
4 fresh rosemary sprigs




Mix all the ingredients except the lamb in a small bowl and set aside.
Trim most of the visible fat from the lamb. Brush the meat with the paste and let it sit for 2 hours (no longer) at cool room temperature or in the refrigerator for up to 8 hours.

Insert the rosemary sprigs in the lamb right before roasting.

Preheat the oven to 350 degrees.

Roast the lamb in the middle of the oven for 1 hour. When the internal temperature of the thickest part reads 115 to 120 degrees, remove it from the oven for rosy, rare lamb. A temperature of 130 to 140 will yield a medium roast. A shank half will take about 1 hour, a whole leg 1 1/4 to 1 1/2 hours. All these times are approximate; the most important determinant of doneness is the internal temperature.


Remove the rosemary sprigs and let the roast rest for at least 20 minutes, loosely covered with foil, before carving and serving.






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