in like a lion & out like a lamb.

i made an incredibly simple & very delicious dinner for easter & to welcome spring.  a simple hors d’oeuvres of endive with castello blue was followed by a perfectly roasted leg of lamb, creamy potatoes gratin & bright mixed greens with grapefruit & toasted hazelnuts.  and for dessert there were individual bourbon-butterscotch pots de creme.  i’ll start with the lamb.

roast leg of lamb with rosemary & mustard (serves 10 – 12)
12 cloves garlic
5 – 6 lb boneless leg of lamb
3 T fresh rosemary, finely chopped
2 T dijon mustard
2 T olive oil
salt & pepper

preheat oven to 400 degrees.

in a small bowl, combine rosemary, mustard & olive oil.  set aside.

unroll the lamb, lay it flat on a cutting board & remove any large pieces of gristle, sinew or fat.  season the top surface of the lamb generously with salt and pepper.  roll the lamb back up & tie it in several places, about 1 – 2 inches apart, with butcher’s twine. with a paring knife, make 12 – 1″ slits all over the lamb & place a clove of garlic in each slit.  then, using your hands, spread the rosemary-mustard-oil over the outside of the meat.  sprinkle with salt & pepper & place it in a shallow baking dish.

roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 ½  hours.  transfer the lamb to a cutting board and let it rest for 10 to 15 minutes.  remove the twine, carve & serve.