Saturday night the hubs and I went to a pirate party, which was super fun… but more fun was helping my husband get ready. He actually used so many of my accessories that I was unable to dress as a pirate. My skull scarf, half of my necklaces, the sash that came with my wedding dress, he had it all! My absolute favorite part was being asked if we had any beads… because he wanted to hang them from his beard. Then came, “You have eyeliner, right?” Yes dear, but I never thought I’d be sharing it with you! Never have I seen him happier than when I was using teeny-tiny hair rubberbands and mustache wax to thread beads and seashells into his majestic (no joke, people really say that!) beard.
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Okay, enough about pirates and more about lamb! This was actually the first time I’ve ever cooked lamb myself. I love gyros and kebabs, but I’ve never had the courage to try my hand at lamb. A couple months ago, opportunity struck when I found a boneless leg of lamb on clearance at Aldi. I threw it in my freezer and set to searching for recipes. It took forever, of course, but I finally got around to making it and I can’t believe I was so worried! I modified this recipe from Skinny Taste and it turned out ahh-mazing, if I do say so myself! I used fresh rosemary from my balcony garden, roasted up some rosemary potatoes, and steamed some fresh asparagus. Yum, yum!
2.5 pound boneless leg of lamb
6 cloves garlic, minced
1 lemon, juiced
2 tbsp fresh rosemary, diced
2 tsp Dijon mustard
2 tsp olive oil
1 tsp kosher salt
1 tsp fresh ground pepper
Preheat your oven to 375 degrees Fahrenheit.
Combine minced garlic, lemon juice, spices, mustard, and olive oil in a small bowl and mix into a paste.
Cover a baking sheet with aluminum foil and place a baking rack on top.
Slice a few slits into the top (fatty side) of the lamb. Rub the lemon-rosemary spice paste all over the leg of lamb, on all sides. Tie up the leg of lamb with kitchen twine and place onto the baking rack.
Roast the lamb in the oven for 65-75 minutes, or until a meat thermometer reads an internal temperature of 135-140 degrees Fahrenheit. Let the lamb rest for 15 minutes before slicing and serving.
Slice into half inch pieces and garnish with lemon wedges. Serve and enjoy!
Steamed asparagus and roasted rosemary potatoes pair beautifully with this roasted leg of lamb. I roasted the potatoes at the same time as the lamb and microwaved the asparagus, so it was a pretty easy meal overall. I can’t believe I was afraid of making lamb — don’t be like me! Be brave!
- 2.5 pound boneless leg of lamb
- 6 cloves garlic, minced
- 1 lemon, juiced
- 2 tbsp fresh rosemary, diced
- 2 tsp Dijon mustard
- 2 tsp olive oil
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- Preheat oven to 375 degrees Fahrenheit.
- Line a cookie sheet with aluminum foil and place a baking rack on top.
- In a small dish, combine minced garlic, lemon, spices, mustard, and olive oil in order to create a paste.
- Rub the lemon-rosemary paste on all sides of the leg of lamb.
- Using kitchen twine, tie up the leg of lamb and place onto a baking dish.
- Roast in the oven for 65-75 minutes, or until a meat thermometer reads an internal temperature of 135-140 degrees Fahrenheit.
- Let rest for 15 minutes before cutting ½ inch slices.
- Serve and enjoy!