Roasted Boneless Leg of Lamb
This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.
Foto: Skinnytaste
Bahan-bahan
- 5 cloves garlic (crushed)
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp fresh rosemary (chopped)
- 1 tbsp Dijon mustard
- 2 tsp olive oil
- 1 ¼ tsp kosher salt (more or less to taste)
- fresh ground black pepper
- 3 ½ - 4 lb uncooked trimmed lamb leg (boneless, rolled and tied)
Langkah-langkah
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Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
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Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
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Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
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Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
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Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
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Slice lamb into ¼-inch thick slices and place on a serving platter.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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