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The lamb needs to be marinated overnight to get good results
Ingredient:
Marinade:
Leg of lamb (1.5 - 3 kg)
• Olive oil (1/3 cups)
• Dijon mustard (1 tbsp)
• Honey (1 tbsp)
• Lemon juice (2 tbsp)
• Fresh rosemary (a few leaves, 8-10)
• Fresh mint (1 tsp, minced)
• Finely chopped fresh garlic (1 tsp, for marinade)
• Fresh garlic (2-3 cloves, or more to taste to insert into the leg of the lamb)
TIP: Usually I double the quantities for the marinade, so
make sure there is enough liquid to make the gravy.
Preparation:
Marinade:
• In a measuring cup or bowl, combine the olive oil,
Dijon mustard, lemon, honey and mix well.
• Add finely chopped garlic (1 tsp), mint and rosemary.
• Place the leg in a container and brush with the marinade.
Cover tightly (use a cover or tight wrap
if necessary) and marinate for at least 2-3 hours (overnight
before cooking if possible)
Lamb:
• Preheat the oven to 400 (Fahreneit)
• Just before cooking, make incisions in the lamb and insert
pieces of garlic in each incisions
Tip: Cut the garlic cloves lengthwise into 4-8 "wedges" (depending on
the size of the garlic clove), and insert each garlic 'tips' into
an incision.
• Place the leg in the oven and roast for 15 minutes
• Lower the oven to 350 (do not cover) and cook for about 15-20
minutes per pound.
• If necessary, add some broth during cooking
(to prevent the roast from becoming dry).
Use a meat thermometer to obtain the desired doneness:
• Rare: 140 degree
• Medium: 150 degree
• Well done (No!) : 160 degrees
Once cooking is complete, immediately wrap the leg in
foil for at least 10 minutes before cutting.
Note: It is not recommended to overcook the lamb, as it
continue to cook once removed from the oven. So, it is better to rely on
temperatures mentioned above (depending on the desired cooking).
To make the gravy, remove all the cooking liquid and bits that remains at the bottom of the
baking sheet and heat up. Then gradually add more
cornstarch dissolved in cold water to the desired consistency
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