Rosemary Dijon Marinade for Leg of Lamb

Rosemary Dijon Marinade for Leg of Lamb
*for a 3 pound roast

Easter calls preparing lamb and this simple marinade recipe will make your holiday roast sing of spring. Adapted from Ina Garten’s marinade for rack of lamb, this version has the addition of extra virgin olive oil. Rack of lamb typically has much more fat on the meat itself, so the extra addition of oil isn’t necessary. Leg of lamb is a leaner cut and could use a little more fat for cooking and flavor.

If you plan on preparing rack of lamb this Easter, you can find that recipe here.

Rosemary Dijon Marinade for Leg of Lamb
1 x 3 pound leg of lamb
1-2 tablespoons of fresh rosemary
2 cloves of garlic
3/4 teaspoon of kosher salt
1/4 cup of dijon mustard (I prefer whole grain)
3/4 teaspoon of balsamic vinegar
1/4 cup of extra virgin olive oil

*Note: you can easily make this marinade in a bowl, using a whisk and finely chopped herbs. I opted for the food process for ease of chopping

—In a food processor fit with a steel blade add rosemary, garlic and salt and pulse for 30 seconds
—Add dijon mustard, olive oil and balsamic vinegar and pulse until the dijon mustard, oil an vinegar are thoroughly mixed with the herbs
—Make tiny slits or x’s on the leg of lamb (so the marinade can seep in) and cover the lamb with the marinade
—Let rest for at least one hour or up to 3 hours before cooking
—Preheat oven to 425 degrees and cook lamb for 15-20 minutes until outside is brown and slightly crispy
—Reduce oven temperature to 350 degrees and cook until the internal temperature of the lamb reaches 130 degrees on a meat thermometer — this should take anywhere from 25-30 minutes depending upon your oven (generally lamb cooks at about 16-20 minutes per pound if you’d like it to be medium rare)
—Remove from the oven and let the roast rest, covered in foil, for 15 minutes
—Cut the lamb into slices and serve with sides of your choice