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FOUR SEASONS BREEZE | APRIL 2019 19 Roasted Leg Of Lamb With Garlic, Herbs & Mustard INGREDIENTS • 3 1/2 to 5 pound bone in leg of lamb or boneless, rolled, tied leg of lamb • 7 peeled cloves garlic, divided • Juice of one lemon, about 2 Tablespoons • 3 Tablespoons chopped fresh rosemary leaves, divided • 1 Tablespoon Dijon mustard • Salt • Pepper • 3 pounds small unpeeled potatoes, about a dozen By Irene Welker Nothing says spring or celebrates Easter like a lovely leg of lamb. Few roasts are as delicious as a properly cooked leg of lamb, which should always be cooked rare to medium rare (pink), never medium or well done. Remove the fell (papery tissue covering the fat) and most of the fat from the lamb. Leave a thin layer of fat (about an eighth of an inch) on the top of the roast, this is called the cap. Set aside. Combine 5 cloves of garlic, lemon juice, 2 Tablespoons of rosemary, mustard, 1 teaspoon salt, and ½ teaspoon pepper in the bowl of a food processor. Process with a steel blade for one minute or until the garlic and rosemary are finely chopped and the mixture is well blended. Thoroughly coat all sides of the lamb with this mixture. Allow to sit at room temperature for 15 to 20 minutes. Meanwhile, preheat oven to 375°. Place the oven rack on the lower third of the oven so the lamb will sit in the center. Line a roasting pan with heavy duty aluminum foil. While the oven is heating, prepare the potatoes. Mince the two remaining garlic cloves and combine with the remaining Tablespoon of olive oil and salt and pepper. Coat the potatoes with this mixture and place in a single layer in the bottom of the prepared pan. Place the lamb on top of the potatoes. Roast for 1 to 1 1/2 hours (depending on the size of the roast and whether it is bone-in or boneless) until the internal temperature of the lamb is 135° for rare or 140° for medium rare. Remove lamb and potatoes from the oven, place on a platter, cover with aluminum foil and allow to rest for 10 minutes. Slice and serve with the potatoes and your choice of cooked vegetable. DIRECTIONS

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