Whisk together mustard, rosemary, soy sauce, garlic, ginger and oil in a glass bowl. Trim lamb of excess fat; coat with marinade using a pastry brush or fingers. Place on a rack in a roasting pan; cover with plastic wrap. Marinate, refrigerated, 6 hours or overnight.
Preheat oven to 450ºF. Remove lamb from refrigerator, let sit temperature for 1 hour. Place lamb in oven; immediately reduce temperature to 350ºF. Roast for 15 to 20 minutes per pound. To check doneness, insert an instant-read thermometer into thickest part of meat, without touching bone. The temperature should register 135 to 140 for medium rare (2 hours 15 minutes for 7 1⁄2 pound leg of lamb). Let rest at least 15 minutes before carving.
Carve meat with tip end of lamb bone towards you. Slice away from you and toward 2 o’clock, holding knofe parallel to bone. Slice thin or thick pieces according to your preference. You will have to flip the lamb over as you carve to reach the bottom meat.
Photo credit: Damn Delicious
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