Time: 4 hours 35 minutes
Complexity: easily
Servings: 6 - 8

A roasted leg of lamb on the bone will be a true highlight of your holiday table. The meat looks impressive, and its flavor will leave no one indifferent. Before roasting, the leg of lamb is marinated for several hours, or preferably overnight, in a mixture of dry white wine, Dijon mustard, garlic, and thyme, infusing it with a luxurious, spicy aroma and flavor. This marinade also ensures the meat is very juicy and develops a wonderful crust. Roast the lamb on a rack in a roasting pan to ensure even heat circulation, and use the remaining marinade and rendered fat in the roasting pan to prepare a delicious lamb sauce.

Ingredients:

• 1 leg of lamb on the bone weighing 2.5 - 3.5 kg.
• 3 tablespoons Dijon mustard, divided
• 1 cup dry white wine
• 2 cloves garlic, peeled and lightly crushed
• 1 small bunch fresh thyme, leaves picked
• 2 tablespoons extra-virgin olive oil
• 2 tbsp. l. dry sherry

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lamb, Dijon mustard, thyme, white wine, sherry

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Preparation:

Step 1
• Place the lamb on a foil-lined baking sheet. In a bowl, combine 2 tablespoons Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Mix and rub the mixture all over the lamb. Cover and refrigerate to marinate for several hours or overnight, turning the leg of lamb occasionally and re-marinating.
Step 2
• Preheat the oven to 220°C. Remove the lamb from the marinade, season with salt and pepper on all sides, and brush with olive oil. Set aside the remaining marinade for the sauce.
Step 3
• Place a rack in a roasting pan, place the lamb fat-side up, and set it on the middle rack of the oven. The rack will help the lamb cook more evenly. At 220°C (425°F), the roast should begin to brown fairly quickly.
Step 4
• After 25-30 minutes, reduce the oven temperature to 350°F (175°C). Once the oven temperature has dropped, roast for approximately 30-40 minutes, then use an instant-read thermometer to measure the internal temperature of the thickest part of the roast. Bake until it reaches approximately 130°F (55°C).
  
  
  I usually calculate the roasting time at 12-14 minutes per pound of meat (including the weight of the bone). Once the meat has rested, it will be a nice medium-rare.
Step 5
• Remove the roast and turn it fat-side down onto a flat surface to rest and redistribute the juices. Slice the lamb across the grain and serve with the gravy.
Step 6
• Do not drain fat from the fryer.
  
  Place the roasting pan on the stove and heat over medium heat. Add the reserved marinade, dry sherry, and 1 tablespoon Dijon mustard. Stir and simmer until thickened. Pour the sauce into a gravy boat and serve with the lamb.
  
  

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