Roasted Rosemary and Lemon

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Ingredients

  • 1 boneless leg of lamb
  • 3 garlic cloves, minced
  • 3 tablespoons of mustard seeds
  • 1 tablespoon of fresh rosemary
  • 1 lemon cut into slices
  • 3 oil tablespoons

Method

  1. Mix the mustard, garlic, rosemary, lemon zest, and oil. Spoon over lamb and season.

  2. Place lemon wedges on the baking sheet and place the lamb on top. Let stand for at least 20 minutes before roasting.

  3. Cook for about 1.5 hours in an oven at 200 ° C, depending on weight.

  4. Cover with foil and let sit for 15-20 minutes before carving.

Equipment

  • 1 wooden spoon
  • 1 baking tray
  • 1 sheet

Notes

This can also be cooked on a covered barbecue.

This recipe was photographed by Amber De Florio for the best recipes.

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