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Roasted Leg of Lamb

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 25 minutes
Course Main Course
Servings 8

Ingredients
  

  • 2.25 kg Trimmed bone-in leg of lamb
  • 4 Cloves Garlic, minced
  • 1 tbsp Olive Oil
  • 1 tbsp Chopped Fresh Rosemary
  • 1 tbsp Chopped Fresh Thyme Leaves
  • 1 tbsp Dijon mustard
  • 1 tbsp Kosher Salt
  • 2 teaspn Ground Black Pepper

Instructions
 

  • Preheat oven to 180 degrees Celsius. Line a roasting pan with aluminum foil.
  • Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
  • In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
  • Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
  • Place into oven and roast until it reaches an internal temperature of 60 degrees C for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing