A simple, flavorful way to prepare a C&R Farms leg of lamb. Garlic, rosemary, and herbs bring out the rich flavor of farm-raised lamb without making it complicated.
Ingredients
- 1 C&R Farms leg of lamb, about 4–5 lbs
- 5–6 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1½ tsp salt
- 1 tsp black pepper
- 1 tbsp Dijon mustard
- 1 lemon, juiced
Instructions
- Preheat oven to 375°F.
- Pat the lamb dry with paper towels.
- Mix garlic, olive oil, rosemary, thyme, salt, pepper, Dijon mustard, and lemon juice into a paste.
- Rub the mixture generously over the entire lamb.
- Place lamb in a roasting pan and roast until it reaches your desired doneness. For medium-rare, aim for about 135°F in the thickest part.
- Remove from the oven and loosely cover with foil.
- Rest for 15–20 minutes before slicing.
- Slice against the grain and serve with roasted potatoes, vegetables, or a fresh salad.
Farm Tip: Letting the lamb rest before slicing helps keep those juices where they belong—in the meat!