1. Prepare the Lamb

Start by preparing the leg of lamb. Trim off any excess fat and silverskin from the lamb using a sharp knife. You don’t want to remove all of the fat, as it helps keep the meat moist during roasting, but you can remove any large chunks of fat that might make the dish greasy.

Once the lamb is trimmed, make several small incisions in the surface of the meat using the tip of your knife. These incisions will help the garlic and rosemary mixture penetrate the meat and infuse it with flavor.

2. Make the Garlic and Rosemary Marinade

In a small bowl, combine the minced garlic, finely chopped rosemary, olive oil, lemon juice, and Dijon mustard. Stir the ingredients together until well combined. This mixture will serve as your marinade for the lamb.

Generously season the lamb with salt and black pepper. Then, use a pastry brush or your hands to rub the garlic and rosemary mixture all over the surface of the lamb, making sure to coat the meat evenly, especially in the incisions. If you have time, let the lamb marinate for at least 30 minutes to allow the flavors to meld together, though you can also proceed immediately to the next step.

3. Preheat the Oven

Preheat your oven to 400°F (200°C). This high temperature will help sear the exterior of the lamb, creating a flavorful crust while the inside remains tender and juicy.

4. Roast the Lamb

Place the prepared lamb into a roasting pan or baking dish, fat side up. This positioning allows the fat to render as the lamb cooks, helping to keep the meat moist and flavorful.

Roast the lamb in the preheated oven for about 15 minutes to create a nice sear on the outside. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting the lamb for about 1 hour to 1 hour 15 minutes, or until the meat reaches your desired level of doneness.

• For medium-rare: The internal temperature should reach 130°F (54°C).
• For medium: The internal temperature should reach 140°F (60°C).
• For well-done: The internal temperature should reach 160°F (71°C).

Baste the lamb occasionally with the pan drippings, or if you prefer, you can add a cup of red wine or lamb stock to the pan to keep the lamb moist and enhance the flavor.

5. Rest the Lamb

Once the lamb has reached your preferred doneness, remove it from the oven and tent it with aluminum foil. Let it rest for at least 15-20 minutes before carving. Resting the meat allows the juices to redistribute throughout the lamb, making it more tender and flavorful.

6. Carve and Serve

After the lamb has rested, use a sharp carving knife to slice it against the grain into thick or thin slices, depending on your preference. Arrange the slices on a platter and garnish with freshly chopped parsley for a burst of color and freshness.

Serve the roasted lamb with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.