Roast Leg of Lamb

Whole leg of lamb cooked to perfection!

• Leg of Lamb (Bone-in or boneless)

• Dijon Mustard

• McCormick’s Mediterranean Herb and Salt Blend

• Roasting Pan

• Meat Thermometer

Preheat your oven to 425 degrees. Take your leg of lamb out of its packaging and place it in a bowl. Make sure to wipe the leg so that it is completely dry. Start with a tablespoon of Dijon and slather it around the roast. Yep, get your hands dirty. Use more if you need to, just get that mustard onto all sides. I typically use around 3 T, but this will depend on your personal preference and the size of your leg of lamb. Next, have your helper (SO much easier with another set of clean hands!) sprinkle the Salt Blend all over the leg as you turn it and rub it in. Again, the amount is dependent on your personal preferences and size of leg. We like a lot of flavor and salt, so 2 T works for us on a 5 lb half leg. Place the leg in a roasting pan. Do NOT cover. Place it in your preheated oven for 20 minutes, then lower the temperature to 350 degrees.

• Rare: About 15 minutes per pound or until internal temperature registers 125 degrees F.

• Medium-Rare: About 20 minutes per pound or until internal temperature registers 130°F to 135°F.

• Medium: About 25 minutes per pound or until internal temperature registers 135°F to 140°F.

• Well-Done: About 30 minutes per pound or until internal temperature registers 155°F to 165°F.

• Fall-Apart Tender Lamb. About 40 minutes per pound or until the internal temp registers 175°F or beyond.

We like it at medium-rare, so we cook a 5 lb leg for about 100 minutes. I’m a nervous ninny, so I start checking at around an hour. Use your meat thermometer to check. When you are happy, take it out of the oven and let it rest 10-15 minutes before carving. This gives you plenty of time to make a salad and set the table. Then slice and eat with a side of horseradish, baked potato and that salad. YUM!

Note: If boneless, leg of lamb will cook much faster.