Juicy and flavorful leg of lamb marinated with lemon and rosemary

This aromatic leg of lamb is the perfect centerpiece for a special dinner. Marinated with tangy lemon and fragrant rosemary, it is tender, juicy, and bursting with flavor. It's an impressive dish that is surprisingly easy to make. Serve it with roasted vegetables and enjoy a memorable meal with your loved ones.

Ingredients

• 1 leg of lamb, bone-in (5-6 pounds)
• 4 cloves of garlic, minced
• 1/4 cup fresh rosemary leaves, chopped
• Zest and juice of 2 lemons
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Roasted vegetables (carrots, potatoes, and onions) for serving

Directions

1. In a small bowl, combine the minced garlic, chopped rosemary, lemon zest, lemon juice, olive oil, Dijon mustard, salt, and pepper. Mix well to form a marinade.
2. Place the leg of lamb in a large resealable bag and pour the marinade over it. Make sure the lamb is well coated with the marinade. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 325°F (165°C).
4. Remove the leg of lamb from the marinade and place it on a rack in a roasting pan. Discard the remaining marinade.
5. Roast the lamb in the preheated oven for about 2 hours or until the internal temperature reaches 145°F (63°C) for medium-rare. If you prefer a different level of doneness, adjust the cooking time accordingly.
6. Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute and the meat to become more tender.
7. While the lamb is resting, prepare the roasted vegetables. Toss the vegetables with olive oil, salt, and pepper, and roast them in the oven for about 45 minutes or until they are tender and golden brown.
8. Slice the leg of lamb and serve it with the roasted vegetables.
9. Enjoy the succulent and flavorful leg of lamb with your family and friends!

Interesting Facts