4 Cloves garlic, minced
1 tbsp Olive oil
1 tbsp Chopped fresh rosemary
1 tbsp Chopped fresh thyme leaves
1 tbsp Dijon mustard
1 tbsp kosher salt
2 tbsp Ground black pepper
1
Preheat your oven to 350 degrees F and line a roasting pan with aluminum foil.
2
Dry the leg of lamb thoroughly using paper towels and create shallow diamond-shaped cuts on the top side using a sharp knife.
3
Mix minced garlic, olive oil, chopped rosemary and thyme, Dijon mustard, salt, and pepper in a small bowl.
4
Position the lamb, fat side up, on a rack in the prepared roasting pan.
5
Evenly spread the garlic mixture over the lamb, ensuring it's well incorporated into the scored cuts.
6
Roast the lamb in the oven until it reaches an internal temperature of 135 degrees F for medium doneness, which usually takes around 1 hour 30 minutes to 1 hour 45 minutes.
7
Allow the lamb to rest for 15 minutes before carving.
Serve alongside mini hasselback potatoes.
Ingredients
4 Cloves garlic, minced
1 tbsp Olive oil
1 tbsp Chopped fresh rosemary
1 tbsp Chopped fresh thyme leaves
1 tbsp Dijon mustard
1 tbsp kosher salt
2 tbsp Ground black pepper