Lamb is something I could eat almost all the time. One of the best parts of making a boneless leg is having leftovers, a roast lamb sandwich, a delicious curry or even a lamb Shepherd’s pie. So stop reading and start cooking!
5 cloves garlic
2 Tablespoons fresh rosemary
2 Tablespoons fresh parsley
1 Tablespoon Kosher salt
1/2 Tablespoon fresh ground pepper
1 Tablespoon Dijon mustard
Juice of 1/2 lemon
2 Tablespoons olive oil
One 3-5 pound boneless leg of lamb, tied
1 cup plain non-fat yogurt
2 cloves garlic, minced fine
2 tablespoon chopped fresh mint
Pinch Kosher salt
- Preheat oven to 400 degrees F.
- In a processor, mortar & pestle or by hand, combine garlic, rosemary, parsley, salt, pepper, Dijon, lemon juice and olive oil. Mix well into a thick paste. Rub all over lamb, place on a roasting rack, and cook about an hour and a half, or until 140 degrees F for medium rare.
- While it cooks, combine sauce ingredients, mix well and refrigerate.
- When lamb is done, remove from oven, tent with foil and let rest 20 minutes before slicing.
- Serve with yogurt sauce.