Leg Of Lamb With Rosemary, Garlic, And Lemon

Total Time: 12 hrs 45 mins Preparation Time: 12 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 lbs boneless leg of lamb, well trimmed and butterflied to an even 2-inch thickness
• 8 garlic cloves, divided
• 1/2 cup whole grain dijon mustard
• 1/2 cup extra virgin olive oil
• 1/4 cup dry wine
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh lemon juice
• kosher salt
• fresh ground black pepper
• fresh rosemary, for garnish
• fresh parsley sprig, for garnish

Recipe

• 1 on a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
• 2 peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
• 3 in a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
• 4 spread half the paste on the lamb, then place seasoned side down in a glass baking dish; spread with remaining paste and cover with plastic wrap.
• 5 marinate in the refrigerator overnight.
• 6 allow an hour to bring lamb back to room temperature, then sprinkle generously with salt and pepper; roll lamb and tie with kitchen twine at 1-inch intervals.
• 7 meanwhile, preheat oven to 375 degrees f.
• 8 place lamb on a rack and roast to an internal temperature of 125 degrees f, about 45 minutes.
• 9 let rest for 15 minutes, then slice thinly.
• 10 place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.