This roasted lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent Easter delight that truly celebrates Autumn. This is such an easy recipe with an awesome flavor! And it looks great on the table. It has minimal ingredients and prep time is short, and bonus the oven does all the work for you!
- 5 cloves garlic, crushed
- 2 tbsp lemon juice, freshly squeezed
- 3 tbsp fresh rosemary, chopped
- 1 tbsp Dijon mustard
- 2 tsp olive oil
- 1 1/4 tsp kosher salt, more or less to taste
- fresh ground black pepper
- Whole lamb leg or shoulder, rolled & tied
- Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
- Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
- If you are preparing your own lamb, roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
- Roast in the oven until medium-rare and a meat thermometer inserted in the center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
- Remove the lamb and let it rest for about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
- Slice lamb into 1/4-inch thick slices and place on a serving platter.
If rosemary is not your thing, you could use other fresh herbs such as thyme or oregano. Preparing the lamb by rolling and tying it yourself allows you to season the inside as well as the out. If you are nervous about doing this, we have pre-rolled & tied lamb options available.