••••EASTER ROAST LEG OF LAMB!!
••••ENJOY THE VIDEO!!
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Yield: Makes one 3-5 pound leg of lamb
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Ingredients
Leg of Lamb
- 5 cloves garlic
- 2 Tablespoons fresh rosemary
- 2 Tablespoons fresh parsley
- 1 Tablespoon Kosher salt
- 1/2 Tablespoon fresh ground pepper
- 1 Tablespoon Dijon mustard
- Juice of 1/2 lemon
- 2 Tablespoons olive oil
- One 3-5 pound boneless leg of lamb, tied
Yogurt Sauce
- 1 cup plain non-fat yogurt
- 2 cloves garlic, minced fine
- 2 tablespoon chopped fresh mint
- Pinch Kosher salt
Instructions
- Preheat oven to 400 degrees F.
- In a processor, mortar & pestle or by hand, combine garlic, rosemary, parsley, salt, pepper, Dijon, lemon juice and olive oil. Mix well into a thick paste. Rub all over lamb, place on a roasting rack, and cook about an hour and a half, or until 140 degrees F for medium rare.
- While it cooks, combine sauce ingredients, mix well and refrigerate.
- When lamb is done, remove from oven, tent with foil and let rest 20 minutes before slicing.
- Serve with yogurt sauce.
