Roast Leg Of Lamb
|Leg of lamb||7 Pound (3.5 Kilograms, At Room Temperature)|
|Dry mustard||2 Tablespoon|
|Olive oil/Vegetable oil||2 Tablespoon|
|Chopped fresh rosemary/1 teaspoon crushed dried rosemary||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Water||4 Fluid Ounce (1/2 Cup / 125 Milliliter, Or As Needed)|
Preheat an oven to 350°F (180°C).
Position a rack in the lower third of the oven.
Remove the papery film and excess fat from the leg of lamb, if not done by the butcher.
Wipe the lamb with a damp cloth.
In a cup stir together the mustard, oil and rosemary to form a paste.
Spread over the surface of the lamb.
Sprinkle with salt and pepper and place on a flat rack in a roasting pan, fat-side up.
Place in the oven and roast until browned and done as desired.
Check for doneness by inserting an instant-read thermometer in the thickest part of the leg away from bone.
It should register 135° (57°C) for pink.
It will reach this point after about 1 1/2 hours.
Transfer to a warmed platter.
Cover loosely with aluminum foil and let rest until ready to carve, 10-15 minutes.
Meanwhile, prepare the pan juices: Pour off just the fat from the roasting pan, leaving the pan juices.
Heat the pan juices over medium heat.
Add the water and deglaze the pan by stirring to dislodge any browned bits stuck to the pan.
Bring to a boil and season to taste with salt and pepper.
Add more water if needed to reach the desired consistency and taste.
Carve the lamb and serve with the pan juices in a bowl on the side.