Australian Roasted Leg of Lamb with an Olive-Mustard Coating
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 whole Australian bone-in leg of lamb (about 6 lbs.) OLIVE-MUSTARD COATING: 45 black calamata olives, pitted
2 cloves garlic, peeled 2 tsp fresh rosemary 1-1/2 tbsp Dijon mustard
1 tsp black pepper, freshly ground 3 tbsp olive oil



1 Preheat oven to 350 F. Place olives, garlic, rosemary, mustard and pepper in a food processor. Process to a smooth paste and gradually add oil. Spread mixture all over the fat side of meat and place fat side up in a roasting pan.
2 Roast for about 1 hour 20 minutes. Check the internal temperature and remove lamb when temperature reaches 125-130 F for medium rare. Let meat rest 10-15 minutes to complete its cooking (meat temperature will rise another 5-10 F). Carve and serve.

Back