Marinated Leg of Lamb

Ingredients

• Lamb leg

  whole (shank and sirloin), raw, trimmed to 1/8" fat, choice

  4 ½ lb or 2.04kg

• Olive oil

  ¼ cup or 54g

• Garlic

  raw

  4 clove or 12g

• Dijon mustard

  Grey Poupon

  2 tbsp or 30g

• Rosemary

  3 tbsp or 5g

Directions

1. Pre-heat oven to 425 degrees F.
2. Make 1/2 inch slits in the top and sides of the leg of lamb about 1 inch apart.
3. Slice enough garlic slivers to fill each slit; push the garlic slivers completely into the lamb. Probably will use 1-2 cloves of garlic.
4. Chop up the remaining garlic; combine with the oil, rosemary, and mustard to form a paste.
5. Spread the paste evenly over the top of the lamb.
6. Put a small metal rack in a large roasting pan. Put the lamb on top of the rack.
7. Cook the lamb without the lid for 30 minutes at 425 degrees F (make sure you put on a timer). You are cooking at this higher temperature in order to create a crust on the lamb's surface.
8. LOWER the temperature to 375 degrees F, put the lid on the pan, and continue cooking for an additional 90 minutes (or 20 minutes per pound if it's not 4.5 pounds).