Remove all excess fat and membrane from the lamb and wipe with a damp paper towel.
Peel garlic cloves and slice in 3 strips lengthways.
With the tip of a knife, insert garlic cloves in different places.
Mix rosemary, oil, mustard, salt and pepper.
Spread this paste over the entire leg of lamb and let stand on the counter; Preheat the oven to 325°F (160°C).
If using frozen leg of lamb, thaw in the refrigerator covered with this marinade which will season it and keep moist.
Put the leg of lamb on a rack in a shallow roasting pan, fat side up.
Insert a meat thermometer in the meatiest part of the roast, away from bone or fat.
Roast uncovered until done. (See roasting table below)
30 minutes before the end of cooking, baste lamb with one third of the wine or broth, and baste from time to time with the cooking juices until done.
Remove roast when cooked and let stand 15 minutes; it will be easier to slice and will retain its flavourful juices.
Pour off the fat in the roasting pan and add the rest of the wine or broth with a little water; deglaze the pan with a spatula.
Strain the juice and serve with the lamb.
Internal temperature of the leg of lamb Approximate cooking time- pink
140°F (60°C) 1 1/2 to 1 3/4 hours- medium 150°F (65°C) 2 to 2 1/4 hours- well-done 160°F (70°C) 2 1/4 to 2 3/4 hours
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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