Fresh herbs and good quality whole grain mustard add layers of flavor to a whole roasted leg of lamb.
Servings: 10 • Cook Time: 85 mins
1 leg of lamb, about 4 1/2 lbs., well-trimmed
For the glaze
2 Tablespoons whole grain Dijon mustard
2 Tablespoons soy sauce
1 clove garlic, minced
1 teaspoon fresh rosemary leaves, chopped
1 three-quarter inch piece of ginger, peeled and grated
1 Tablespoon olive oil
Preheat the oven to 430°F.
Place the lamb in a large roasting pan. Mix the mustard, soy sauce, garlic, rosemary, and ginger together and then gradually stir in the olive oil to make a paste. Spread paste over the lamb leg.
Put in the oven and roast to sear for 20 minutes, then reduce the heat to 350°F and continue to roast for another 50 minutes. The lamb will be cooked medium (150°F with an internal meat thermometer) at this stage. Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving.
NOTE: You can add vegetables of your choice to the pan after reducing heat to 350°F. We used onions, carrots, red bell peppers.