Roasted Leg of Lamb Stuffed with Herbs and Dijon Mustard
The center piece of a dinner gathering with family and friends. Pair this dish with a Washington State Syrah, my favorite is L'Ecole Syrah Estate Seven Hills Vineyard, Walla Walla Valley.
Servings 8 people
Ingredients
- 5 lb. boneless leg of lamb
- 1 tablespoon Dijon mustard
- 1½ tablespoons fresh rosemary leaves, minced
- 1 tablespoon fresh thyme leaves, minced
- 4 cloves garlic, peeled and minced
- 1½ teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon grape seed oil
- rosemary sprigs for garnish, optional
Instructions
- If the lamb comes with a mesh covering, remove it and open the leg of lamb on a flat surface, boned side up. Dry it completely.
- Spread the mustard on the boned side of the lamb. Sprinkle with the rosemary, thyme, garlic, salt and pepper. Fold the two sides back to the center. Use kitchen string and securely tie at 2-inch intervals to hold the shape. (Can be made 1 day ahead. Let the lamb roast come to room temperature before roasting about 2 hours)
- Preheat the oven to 325° F
- Season the outside of the lamb with salt and pepper. Heat a large cast-iron skillet over medium high heat and add one tablespoon of grapeseed oil. Add the lamb roast to the skillet and brown evenly on all sides, about 10-15 minutes total. Transfer the lamb in the cast-iron skillet to the preheated oven and roast until an instant-read thermometer registers 135°F at the thickest part for medium-rare. About 1½ hours or 18 minutes per pound.
- Let the lamb roast rest for 30 minutes before slicing. Make sure to remove the string. Slice the lamb in thin slices and garnish with rosemary sprigs.