Ingredients Jump to Instructions ↓

  1. 1 (3 to 4 pound) leg of lamb

  2. 6 cloves garlic

  3. 1 tablespoon ground rosemary

  4. 1 tablespoon kosher salt

  5. 1 tablespoon pepper Pioneer's Sour Dough Scone , recipe follows Dijon mustard

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. With the point of a knife make small slits, about 1-inch deep, in the fat side of the roast. In each slit stuff 1/2 clove of garlic. Rub the rosemary, salt and pepper over the roast. Place the roast over a bed of mirepoix or in a roasting rack . Cook for 30 minutes. Lower the heat to 250 degrees F. Continue cooking until internal temperature reaches 150 degrees F, about another 1 1/2 to 2 hours. Remove from heat and let rest for 15 minutes before slicing. Serve as an open faced sandwich with 2 to 3 slices of Roast Leg of Lamb with Dijon mustard .


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