Oven Roasted Italian Leg of Lamb

4 from 1 vote

This roasted lamb is so juicy and flavorful, had everyone looking for seconds

Prep Time30

Cook Time1 30

Total Time2

Servings:

Calories: 468kcal

Preheat oven to 400 degrees
If you are not using a roasting pan rack that keeps meat off the bottom, lay couple stalks of celery and carrots on bottom of a regular baking pan and lay lamb on top.
Lamb will come with a netting /sock around it, don't remove until later.
Rub mustard all over the lamb , top, bottom sides (un-tie the netting/sock and reach in) Sprinkle paprika, salt and pepper over the lamb
Add slices of garlic on the lamp and then the sprigs of Thyme and Rosemary.
The netting will hold everything together and the lamb in tact.
Reduce heat down to 325 degrees and bake for 50 +/- minutes
When internal temp reaches 100 degrees cut the netting, off the lamb, keeping thyme and rosemary on top and lay slices of butter before returning to oven.
Cook for another 30 minutes.
You want to pull it out the oven when internal temp reaches 135 degrees, that will give you a nice light pink center (not red). Let rest for 5 minutes before slicing.
Serve with rice and green beans
Or make a gravy and serve with potatoes and vegetables

This pairs great with a horseradish sour cream sauce or for those of you who like mint jelly with lamb.

Serve up some roasted potatoes and fresh green beans