Number of servings : 8
Prep time: 25 minutes
Cooking time: more than 1 hour
Type of meal : | Main Courses | Main Courses
Special diet :
2 tablespoons minced fresh parsley
1 tablespoon minced fresh rosemary, or 1 teaspoon dried rosemary, crumbled
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme, crumbled
1 tablespoon minced fresh mint, or 1 teaspoon mint flakes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon each salt and pepper
1 whole, bone-in leg of lamb (about 6 pounds)
2 cloves garlic, cut into 12 slivers
Roasting time: Until thermometer registers 145°F
Standing time: 15 minutes
- Preheat oven to 450°F. In a small bowl, combine parsley, rosemary, thyme, mint, oil, vinegar, mustard, salt and pepper.
- Place lamb, fat-side-up, on a rack in a shallow roasting pan. With a small, sharp knife, cut twelve 1/2-inch-long by 1/2-inch-deep slits, 2 to 3 inches apart, in the top of lamb. Insert garlic slivers into each slit, pushing them into meat.
- Spread herb mixture evenly over lamb. Insert a meat thermometer in center of meat, making sure it does not touch bone (or test later with an instant-read thermometer).
- Roast, uncovered, 15 minutes. Reduce heat to 350°F and continue roasting, uncovered, until thermometer registers 145°F for rare or 160°F for medium.
- Remove from oven and let stand 15 to 20 minutes before carving.