Garlic Dijon Lamb Leg Roast
Looking to switch up your beef or turkey dinner? Try this super flavourful and simple Lamb Leg Roast recipe for your next holiday meal.
Tip: Support local! We used a lamb leg roast from Platinum Alberta
Recipe Adapted from https://theschmidtywife.com/roasted-boneless-leg-of-lamb/
Total Time:
2hrs
Prep:
10mins
Cook:
1hrs 50mins
Dietary Preference(s):
Gluten Free, Paleo
Ingredients
- 2.5-3.5 pounds Ewe-Nique Farm boneless leg of lamb
- 4-5 large russet potatoes, chopped in bite sized pieces
- 6 cloves garlic
- 3 tbsp olive oil
- 1 tbsp dijon mustard
- 2 tsp sea salt
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
Horseradish Cream Sauce
- 1/2 cup sour cream
- 1 tbsp prepared horseradish
- 2 tsp water
How to Make It
1.
Preheat your oven to 350º F. Line a small/medium roasting pan with parchment paper.
2.
Prepare the topping for the lamb by adding the garlic, olive oil, dijon mustard, kosher salt, rosemary, & thyme to a food processor. Pulse together until the mixture becomes smooth, since it is a thick mixture you might have to scrap down the sides often and keep pulsing until it forms a sauce.
3.
Carefully remove the netting from the lamb while keeping the roast together in the shape it came in as much as possible. Lay the lamb roast fat side up. Gently dry with a paper towel if needed.
4.
With a sharp knife make diagonal scores in the fat about 1 inch apart in one direction and then matching perpendicular lines in the other direction, creating a grid pattern. Scoop the garlic mixture overtop the lamb and spread all over the top and sides, ensuring to get in the scores of the fat as well.
5.
Add the roast to the middle of the pan and place potatoes around the roast. Use the potatoes to hold the roast in place. Drizzle a bit of olive oil and salt over the potatoes.
6.
Transfer to the oven. Cook 30 minutes for every pound. Use a meat thermometer to check the doneness. 145º F will be medium-rare, 150º to 155º F will be medium, and 160º F will be well done. Let the lamb rest for at least 10 minutes before removing twine and slicing to serve. Serve with the Horseradish Cream sauce below.
