Roasted Leg of Lamb

Okay, it doesn't look like much here, but this delicious lamb is part of our yearly Christianized Passover celebration. Although the recipe calls for a bone-in leg, I have the butcher remove it to make that long, festive meal just a little bit easier.

Roasted Leg of Lamb
1/4 cup Dijon mustard
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp minced garlic
2 tsp dried oregano
2 tsp dried thyme
2 tsp dried rosemary
1 tsp salt
1 tsp freshly ground black pepper
5-6 pounds bone-in leg of lamb

1. Trim lamb of the thin membrane (fell) and ALL fat.
2. Blend remaining ingredients together in a small bowl.
3. Evenly coat surface of lamb. Loosely cover and return to refrigerator to marinate for 2 hours or overnight.
4. Place lamb on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer, and place lamb in a preheated 450*F oven and immediately reduce oven temperature to 325*F.
5. Roast until internal temperature reaches 160*F (for medium), about 20 minutes per pound. Transfer to a warm platter and loosely cover with foil. Allow to stand 15 minutes for easier carving.
6. Slice into thin slices and spoon pan juices over slices. Garnish with rosemary leaves or fresh herbs.

Notes:

• As I wrote, I usually have the butcher remove the bone for me. I try to get a leg that is 7-8# (with the bone).
• During trimming of a deboned leg, sometimes the muscles separate. The roast pictured above is held together with three lengths of string. Actually, I keep unwaxed dental floss in the kitchen for this task. Separated meat means more areas to cover with marinade, anyway.
• For this year's ~7.3# leg, I made a 1 1/2 batch of marinade. It was just the right amount, except I should not have increased the salt.
• I marinate the meat on the rack in the pan OR wrapped in heavy plastic wrap (for longer).
• I never end up with pan juices, so I line my roasting pan with heavy duty foil to ease cleanup.
• If you're roasting this for Seder, try to time it so the lamb is done a little before dinner (rather than when you intend to start your ceremony).
• This recipe is adapted from one in a Giant Food sales circular, ~2001.