Adapted from: Gourmet Magazine
Image credit: Epicurious
Lamb and rosemary are perfect complements. Garlic, rosemary, and Dijon mustard elevate this roasted lamb, which is just as easy to make as it is to impress. You don’t need a complex recipe when you cook with quality ingredients. We like to serve this with roasted potatoes: just place them in the bottom of the roasting pan with some extra rosemary and salt and pepper, and turn them a few times during cooking.
1 boneless leg of lamb
1 tablespoon olive oil
1 tablespoon Dijon mustard
4 garlic cloves minced and mashed to a paste with 1 tablespoon sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black Pepper
1/4 cup dry red wine or beef broth
Preheat oven to 450°F.
Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp knife. Lightly coat with olive oil.
Stir together Dijon mustard, garlic paste, rosemary, and pepper. Put lamb in a lightly oiled roasting pan, then rub the paste all over. If time allows, marinate for 30 minutes — 5 hours in the refrigerator. Let stand at room temperature 30 minutes.
Cook in the middle of the oven for 15 minutes at 450°F, and then reduce to 350°F for 20 minutes per pound or until a thermometer inserted 2 inches into thickest part of meat registers 120—130°F. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise by another 5—10 degrees).
Add wine or broth to the pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Season pan juices with salt and pepper and serves over lamb.