Roasted Leg of Lamb
Roasted Leg of Lamb
Roast Mode is ideal for meats that require rendering, such as this showstopping leg of lamb. The rendered fat creates a flavorful crust. Roast Mode protects the exterior from overbrowning while the interior cooks and stays moist.
KEEP SCREEN ON
Yield: 8 SERVINGS
Cook Time: 90 Minutes
Ingredients
INGREDIENTS
1 (5–6 pound) trimmed bone-in leg of lamb4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
Preparation Method
- Preheat oven to 350°F Roast Mode with a rack at position “3."
- Pat lamb dry with paper towels. Using a sharp knife, score the fatty side of the lamb, making shallow cuts all over. Place lamb fatty side up on a rack in a roasting pan.
- In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon mustard, salt, and pepper. Spread mixture evenly over lamb, thoroughly rubbing into scored cuts.
- Using the temperature probe, roast until lamb reaches an internal temperature of 135°F for medium doneness, about 1 hour 30 minutes, or until desired doneness.
- Rest 15 minutes before slicing.