Description

This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

Serving Size: 4oz

Ingredients

5clovesgarlic, crushed

2tbsplemon juice, freshly squeezed

3tbspfresh rosemary, chopped

1tbspDijon mustard

2tspolive oil

1 ¼tspkosher salt, more or less to taste

fresh ground black pepper

3 ½ – 4lbuncooked trimmed lamb leg, boneless, rolled and tied

Instructions

• Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.

• Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.