Roast Leg of Lamb

Leg of lamb was on sale so I decided to roast one this weekend.

My first attempt to make roasted leg of lamb turned out pretty well (at least I think so). I got the main recipe from a Donna Hay cookbook that was given to us last year. Donna Hay called for 5 pound leg of lamb, but I was only able to get a four pounder. And instead of using only seeded mustard, honey and a bed of rosemary I added slivers of garlic, rosemary (see photo), olive oil, salt and black pepper.




Even though I had a 4 pound leg of lamb I followed the 5 pound recipe. The lamb roasted for 1.5 hours. The lamb was cooked, which was good because I’m a little paranoid about eating raw lamb (I’m okay with raw beef, but not lamb).

I also made green beans, glazed carrots and stove top stuffing...and of course rice.

(Before the extra virgin olive oil rub)

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