Boneless Leg of Lamb with Garlic and Rosemary

1. 1

   Position the oven racks so that there is one rack in the center of the oven.

2. 2

   Preheat the oven to convection roast at 425F.

3. 3

   Stir together the mustard, garlic, rosemary, and olive oil to make a paste and spread it evenly over the lamb.

4. 4

   Insert the oven probe or a meat thermometer into the center of the lamb.

5. 5

   Roast the lamb in the center of the oven for 20 minutes at 425F.

6. 6

   Reduce the temperature to convection roast at 350F and roast for 30 more minutes or until the temperature reaches 130F for rare, 140F for medium-rare, or 160 to 170F for well-done.

7. 7

   Remove the lamb from the oven; cover with foil, and let it rest for 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.