Step 1 – Preheat oven to 350 ̊C degrees. Line a roasting pan with aluminum foil.
Step 2 – Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
Step 3– In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
Step 4 – Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
Step 5 – Place into oven and roast until it reaches an internal temperature of 135 ̊C degrees for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
Serve immediately with mini hasselback potatoes.
- 1 (2,26 to 2,72 kgs) trimmed bone-in leg of lamb
- 4 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