Roast Leg of Lamb

Roast leg of lamb is a classic and flavorful dish that is perfect for special occasions or Sunday dinners.

Ingredients:

• 1 leg of lamb, bone-in (about 5-6 pounds)
• 6 cloves of garlic, minced
• 2 tablespoons fresh rosemary leaves, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the gravy (optional):

• Pan drippings from the roasted lamb
• 2 tablespoons all-purpose flour
• 2 cups beef or vegetable broth
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, Dijon mustard, olive oil, salt, and pepper to make a marinade.
3. Place the leg of lamb in a roasting pan, fat side up. Pat the lamb dry with paper towels.
4. Using your hands or a brush, spread the marinade mixture all over the lamb, making sure to cover it evenly.
5. Place the roasting pan in the preheated oven and roast the lamb for about 20 minutes per pound, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature. The recommended internal temperatures are:
   • Medium-rare: 135°F (57°C)
   • Medium: 145°F (63°C)
   • Medium-well: 155°F (68°C)
   • Well-done: 160°F (71°C)
   Cooking times may vary depending on the size of the leg of lamb and your desired doneness, so it's important to use a meat thermometer for accuracy.
6. Once the lamb reaches your desired temperature, remove it from the oven and tent it loosely with foil. Let it rest for about 15-20 minutes. This resting period allows the juices to redistribute and ensures a moist and tender roast.
7. While the lamb is resting, you can prepare the gravy (optional). Place the roasting pan on the stovetop over medium heat. Add the flour to the pan drippings and whisk it together to form a paste. Gradually add the broth, whisking constantly to incorporate it into the flour mixture. Cook the gravy, stirring occasionally, until it thickens. Season with salt and pepper to taste.
8. Carve the rested leg of lamb into thin slices, against the grain.
9. Serve the roast leg of lamb with the optional gravy on the side.

Roast leg of lamb pairs well with roasted potatoes, steamed vegetables, or a fresh salad. It's a classic and impressive dish that is sure to impress your guests or make for a memorable family dinner. Enjoy!