Oven Roasted Leg of Lamb

My son is fan of lamb, and has requested it on several occasions. When I was at Sam's Club recently I saw a lamb leg roast in the meat section and decided to give it a try. I have only cooked lamb on one other occasion that I can think of - and those were chops, so I had to search around for a recipe that looked good to try out and settled on the one below. It was a terrific recipe and we all really enjoyed it!! I thought the tomato / onion mixture was really delicious with the roast. It was tender, and the flavors worked really well together without being overpowering to the taste of the meat. This felt like a very nice meal, and went great with a big, crisp Caesar salad for a delicious and satisfying dinner.

Oven Roasted Leg of Lamb adapted from The Juice
Preparation Time: 25 Minutes
Cooking Time: 80 Minutes
Total Time: 90 Minutes
Servings: 8

4 to 5 pound leg of lamb, trimmed and tied
1/4 cup Dijon mustard
1 1/2 TBS chopped garlic
2 1/2 tsp rosemary leaves
1/2 TBS balsamic vinegar
salt and black pepper
1/2 cup chicken broth
4 large ripe red tomatoes, cored and chopped
1/4 cup olive oil
1/4 cup honey
1 medium onion, in slices
1 tsp rosemary
1 tsp thyme

  1. Preheat the oven to 450 degrees. Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine mustard, garlic, 2 1/2 tsp rosemary, balsamic vinegar, 1 tsp salt, and 1/4 teaspoon pepper in a small bowl. Spread the mixture on both sides of the lamb.
  2. Place the tomatoes, olive oil, honey, onion, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp rosemary, and thyme in a bowl - mix until evenly combined.
  3. Pour the tomato mixture around the lamb and then pour the chicken broth over.  
  4. Roast lamb in the 450 degree oven for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1¼ hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. 
  5. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with additional salt and pepper (if desired), and serve with the tomatoes and pan juices spooned on top.


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