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Categories:
lamb garlic whole grain Dijon mustard extra-virgin olive oil white wine fresh rosemary lemon juice kosher salt fresh ground black pepper fresh rosemary parsley
Viewed: 26 - Published at: a year agoIngredients
- 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 white 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
Method
- On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
- Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
- In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
- 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.
- Marinate in the refrigerator overnight.
- 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.
- Meanwhile, preheat oven to 375 degrees F.
- Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes.
- Let rest for 15 minutes, then slice thinly.
- Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.
