Serves 6

Preheat oven to 400 F.

One 5lb leg of lamb, boned, split open

Salt & Pepper

 

Paste for Lamb

2 Tablespoons of brown sugar

1 teaspoon of onion powder

1 tablespoon of whole grain mustard

4 fresh rosemary sprigs, leaves removed

3 garlic gloves

3 tablespoons of Extra Virgin Greek Olive Oil

1 tablespoon of Sea Salt

1 tablespoon of Black Peppercorns

1 teaspoon of Paprika

3 sprigs of fresh rhyme, leaves removed.

 

Put the black peppercorns in a spice grinder and grind until fine. Put all the ingredients in a food processor along with the black peppercorns and pulse until a paste is formed. Remove from processor and rub all over the lamb meat. Truss using butchers twine and roast the lamb for 45 minutes to 1 hour depending on temperature desired.

 

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Chef Mary Beth Lawton-Johnson

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