Roast Leg of Lamb

From The Complete Meat Cookbook by Bruce Aidells and Denis Kelly

A roast leg of lamb is really something special. In The Complete Meat Cookbook there are many other rubs that can be used in lieu of the Mustard Rosemary Paste. Just one more reason to get this cookbook!


  • 1 leg of lamb (usually around 4 lb.)

Mustard Rosemary Paste:

  • 1 tbsp olive oil
  • ¼ cup Dijon
  • 1 tbsp chopped fresh rosemary
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp minced garlic


  1. Coat the meat with the rub and let sit for up to 2 hours at room temperature.
  2. Preheat oven to 350F.
  3. Roast lamb in the middle of the oven for 1 hour. Check temperature: It could be ready in as little as one hour, depending on how rare you like it. If you want a rare roast, remove from oven when the internal temperature of the thickest part reads 120ºF, and 130-140ºF will give you a medium-done roast.
  4. Remove from oven, cover with foil, and let rest at least 15 minutes before carving.
  5. I always make sure I put my dinner plates in the still-warm oven after the lamb comes out so the meat doesn’t cool down too much when it hits the plate.

Posted in Garlic, Lamb, Leg of Lamb, Recipes on Sunday, December 11th, 2016 at 4:24 pm.

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