Roasted leg of Lamb with Rosemary

Roasted leg of Lamb with Rosemary

Roast Leg of Idaho Lamb with Rosemary

Ingredients:

  • 1 (5-7 lb) leg of Idaho lamb, bone-out

  • 4 cloves garlic, minced

  • 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)

  • 2 tbsp olive oil

  • 1 tbsp Sun Valley Mustard

  • 1 tbsp fresh lemon juice

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp paprika (optional)

  • 1 cup chicken or beef broth

  • 1/2 cup dry white wine (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Lamb: Pat the lamb dry with paper towels. In a small bowl, mix garlic, rosemary, olive oil, Dijon mustard, lemon juice, salt, black pepper, and paprika to form a paste.

  3. Season the Lamb: Rub the seasoning mixture all over the lamb, ensuring even coverage.

  4. Roasting: Place the lamb on a rack in a roasting pan. Pour broth and white wine (if using) into the bottom of the pan.

  5. Cook: Roast for about 20 minutes per pound, or until a meat thermometer reads 130°F (54°C) for medium-rare or 140°F (60°C) for medium.

  6. Resting: Remove the lamb from the oven and loosely tent it with foil. Let it rest for at least 15-20 minutes before slicing.

  7. Serving: Slice and serve with your favorite side dishes, such as roasted potatoes, seasonal vegetables, or a fresh salad.

Tips:

  • Let the lamb come to room temperature for about 30-45 minutes before roasting for even cooking.

  • For extra flavor, marinate the lamb with the seasoning mixture for a few hours or overnight.

  • Use a meat thermometer for accuracy to prevent overcooking.

Enjoy your beautifully roasted Idaho lamb with rosemary!


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