Succulent Leg of Lamb

I recommend serving this with Apricot Jam (located under sauces) & Greek Potatoes (located under sides)

Prep Time: 30 minutes

Cooking Time: 90 minutes

Feeds: 8-10 people

Special tools: Probe thermometer

For the Roast Leg of Lamb

1 Tangle Ridge Ranch lamb leg

½ cup Dijon mustard

½ cup grainy Dijon

¼ cup extra virgin olive oil

3 cloves garlic

2 Tbsp. coarse chopped rosemary

1 Tbsp. coarse chopped oregano

Salt and pepper to taste

Pat the lamb dry with a clean paper towel

Using a paring knife, slice the garlic cloves in half lengthwise

Make 6 small slits into the leg of lamb throughout, and stud each slit with a piece of garlic

Combine the two mustards, olive oil and the herbs in a bowl

Using your hands, rub the mustard mix all over the leg of lamb, working it all generously. Season and sides well

Preheat the oven to 475F

Roast the leg of lamb at this temperature for 10-12 minutes to begin to brown the roast

Lower the temperature to 300F and continue to cook until the internal temperature of 145F, about 60 minutes, then remove from oven and left rest