Description
This slow-roasted leg of lamb recipe yields tender, flavorful meat that practically falls off the bone. Marinated with garlic, rosemary, thyme, and Dijon mustard, it’s a perfect centerpiece for a special dinner.
Ingredients
Scale
Lamb:
- 1 (4-5 lb) bone-in leg of lamb
Marinade:
- 6 cloves garlic (sliced)
- 2 tablespoons fresh rosemary (chopped)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Vegetables:
- 1 large onion (sliced)
- 3 carrots (cut into chunks)
- 2 stalks celery (cut into chunks)
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C).
- Prepare the lamb: Pat the lamb dry and make deep slits all over. Insert garlic slices into each slit.
- Make the marinade: Mix rosemary, thyme, salt, pepper, olive oil, and Dijon mustard into a paste. Rub all over the lamb.
- Roast the lamb: Place onion, carrots, and celery in a roasting pan. Set the lamb on top. Pour wine or broth into the pan. Cover with foil and roast for 3½ to 4 hours. Remove foil for the last 30 minutes to brown the outside.
- Rest and serve: Let the lamb rest before carving. Serve with pan juices.
Notes
- For enhanced flavor, marinate the lamb overnight.
- Pair with mashed potatoes, roasted vegetables, or a fresh salad.
- Leftovers are delicious in sandwiches or wraps.
Nutrition
- Serving Size: 6 oz cooked lamb
- Calories: 510
- Sugar: 3g
- Sodium: 590mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 130mg
