Lamb with Rosemary
Good lamb is much easier to find today as domestic lamb on high demand received a boost by imported lamb from New Zealand. Lamb can be prepared quickly on a grill (indirect heat) or in the oven, without spending much time in the kitchen.
- 4-5 lb leg of lamb
- Dijon mustard to coat lamb
- Fresh rosemary
- 2 Tbsp olive oil
- 8-10 cloves garlic
- Sauce Bordelaise (save yourself some time and buy Knorr® at your local store)
- Salt and pepper
- Pre-heat oven to 375 degrees. In a large skillet heat oil and sear lamb on all sides evenly. Remove from heat and make a few slits on each side of the lamb. Insert garlic cloves. Smear the mustard on the lamb and press on the rosemary. Place lamb in a roasting pan and roast for 30 minutes.
- Season with salt and pepper, cover and continue roasting to desired doneness. The meat will be pink near the the bone in about 11/4 hours.
- When ready to serve, scrape the rosemary off the meat. Let the lamb stand for 3-5 minutes, slice the meat and place on a heated platter.
- Strain the the pan juices into the heated Sauce Bordelaise and pour the sauce over the meat. Serve remaining sauce in a gravy boat on the side.