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roasted leg of lamb
with olive-mustard coating recipe
Recipe Serves 6-8
AUSTRALIAN LAMB
1 Australian leg of lamb, bone-in
OLIVE-MUSTARD COATING
45 black calamata olives, pitted
2 cloves garlic, peeled
2 teaspoons fresh rosemary
1 ½ tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
Preheat oven to 350°F.
To make olive-mustard coating, place olives, garlic, rosemary, mustard and pepper in a food processor. Process to a smooth paste and gradually add oil. Spread mixture all over the fat side of meat and place fat side up in a roasting pan.
Roast for about 1 hour 20 minutes. Check the internal temperature and remove lamb when temperature reaches 125-130°F for medium-rare. Let meat rest 10-15 minutes to complete its cooking (meat temperature will rise another 5-10°F). Carve and serve.
