This recipe is amazing to make for any holiday that requires feeding a large group. A 5 to 6 pound of bone-in leg of lamb can feed about 8 people and requires minimal effort. This is a great recipe especially for first-timers. Cut the wrapping off of the leg of lamb but make sure you do not cut through the netting surrounding the lamb. The netting holds the lamb leg together and should not be removed until the lamb has been roasted.
My favorite part of making this dish is plating the end. You can serve the lamb over rice or potatoes, the way I did. Decorate the dish with extra rosemary leaves you might have on hand for that aesthetic eye for serving.
Preheat the oven to 350 degrees F. Line a roasting pan or a deep cast iron with aluminum foil.
Crush the garlic into a paste with a mortar and pestle. If you don’t have one, you can use a coffee mug and a cutting board or a Ziplock bag and a blunt object.
Pat the lamb dry with paper towels.
In a bowl, combine the garlic, olive oil, rosemary, mustard, salt and pepper.
Place the lamb leg on top of the roasting pan and massage the leg with the rosemary mixture. Pour the wine over the leg and roast in the oven for 1 hour 30 minutes to 1 hour 45 minutes, until the leg reaches an internal temperature of 135 degrees F. Let the leg rest for 15 minutes before slicing. It keeps cooking when it rests!
Check out the before and after pictures below.