Lamb is one of those things I just can't eat yet (pregnancy aversion) and so last week, because I couldn't look at it in my freezer any more, I thawed and roasted a boneless leg of grass-fed lamb and took over to my mom.
Boneless leg of lamb is one of the most delicious (and easy!) cuts of meat to cook. You season it, pop it in the oven for about an hour, an hour and 10 (for medium rare), and you're done. Lamb traditionally is cooked with garlic and rosemary—a classic complement—but I also love lamb with a tangy, mustardy marinade. It holds up to the flavor of the lamb very well and you don't have to spend time stuffing little slits with garlic and rosemary.
BONELESS LEG OF LAMB WITH DIJON MUSTARD AND CAPER CRUST
- one 3-4 lb. boneless leg of lamb brought to room temp
- 1/3 cup of Dijon mustard
- 1 tsp of honey
- 2 tsps of olive oil
- 1 generous tbsp capers in brine, drained
- 3 cloves of fresh garlic
- 1/2 small onion
- sea salt (I like Maldon) and fresh cracked pepper to taste
Preheat oven to 375º.
Place lamb in a roasting dish. Combine rest of the ingredients in a mini-food processor and process to a smooth paste. Shmear paste all over lamb, season with additional pepper. (It will look like picture below.) Put in oven then reduce temperature to 325º. Cook for about an hour or until meat thermometer reaches 160º. Remove from oven, loosely tent with foil and let rest for 10 minutes before slicing and serving.
Lamb all shmeared and ready to go into the oven.
A shot of the crust on the finished lamb. Yum!