Roasted leg of lamb

Being able to cook and enjoy lamb that we raised ourselves is a privilege we don't take lightly. We are there when our lambs are born and we watch them grow over the months. They live on green pastures and nap in the sun. We know exactly how they are treated and we are grateful that they provide us with such wonderful meals.

Here’s one of our favorite roasted leg of lamb recipe:

Ingredients

• 1 (5 to 6 pound) trimmed bone-in leg of lamb
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

Directions

1. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
2. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
4. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
5. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
6. Add sliced potatoes and carrots, tossed in olive oil with salt and pepper to taste in the tray around the leg of lamb.