Monday, December 12, 2016

Roast Boneless Leg of Lamb with Dijon-Herb Marinade

Bursting with fabulous flavour, any cut of lamb can be elevated from amazing to sensationally sublime with this delicious marinade using fresh rosemary, garlic, lemon juice, Dijon mustard and fruity olive oil all blended into an aromatic paste, then massaged over the meat to coat it evenly. A small 2-pound tied Boneless Leg of Lamb is the perfect size for serving just a few people, and roasted in the luscious marinade at 375°F for only an hour or so, the aroma of the lamb as it roasts in the oven smells heavenly, and produces a succulent Leg of Lamb with a mouthwatering golden crust. Easy and delicious, this recipe is a keeper.

Lamb rubbed with marinade of garlic, lemon juice, fresh rosemary, Dijon mustard and olive oil,
then seasoned with salt and pepper

Roasted at 375°F for 75 minutes for medium rare, the lamb is left to rest for 10 minutes to allow the juices to retract, then sliced and served

Roasted Boneless Leg of Lamb

Serves 4

5 cloves garlic, minced

2 tbsp freshly squeezed lemon juice
3 tbsp fresh rosemary, finely chopped
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp kosher salt, more or less to taste
fresh ground black pepper
2 1/4 lb boneless leg of lamb, rolled and tied by butcher

Preheat the oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan. Season the lamb lightly on all sides with salt and pepper, then combine the minced garlic, rosemary, lemon juice, mustard and olive oil in a small bowl and mix well. Rub the mixture all over lamb then place on the rack and roast in the oven for 65-75 minutes which is about 20-25 minutes per pound depending on the size of the roast, keeping in mind that the temperature will increase a few degrees as it rests. A meat thermometer inserted in the centre should read 130-135ºF for medium rare. Remove the lamb and allow to rest for 10-15 minutes on a cutting board, then remove the string from the roast and discard. To serve, slice the lamb into generous 1/4-inch thick slices and arrange on a pre-warmed decorative platter garnished with fresh rosemary.

Baby Arugula Salad

Serves 4

1 lb baby arugula

1-2 tbsp olive oil
1 tsp Maldon salt
1/4 cup grated Parmigiana-Reggiano

Toss all of the ingredients in a large bowl and toss to combine. Allow to sit for a few minutes then place in a salad bowl of flat platter and serve with the roast lamb and sautéed cannellini beans.